Classic Chicken Salad

Among the various summer salads, the timeless appeal of a traditional chicken salad makes it a perennial favorite at picnics, barbecues, and office potlucks! With just a handful of ingredients, you can effortlessly create a refreshing, creamy salad or a delightful filling for a homemade chicken salad sandwich or wrap.

This simple recipe is a handy go-to for impromptu sandwich preparation when spontaneous invitations arise. Pair it with a side of zesty Italian pasta salad and some crisp grilled corn on the cob for a perfect summer meal!

Ingredients in Chicken Salad

Chicken:

• Use leftovers from last night’s dinner or leftover rotisserie chicken or grilled chicken.
• To Make Chicken for chicken salad I like to use either poached chicken or baked chicken breasts or thighs.
• You can use canned chicken in a pinch but of course fresh is best when possible.
• Ensure the chicken is cooled and shred or chop the chicken into bite sized pieces.

Add-ins:

• As this is a classic chicken salad recipe, I’ve kept the additions to a minimum. Celery for crunch, green onions for flavor.
• This recipe can be made with a variety of nuts, veggies, and fruit for added flavor and texture.
• Chicken salad with grapes, avocado or dried cranberries is a favorite. Pecans or almonds pair well with this recipe.

Dressing:

• Mayonnaise is the base of this recipe and it’s simply seasoned.
• You can get creative and substitute some of the mayo for ranch dressing or your favorite salad dressing recipe.
• Create an Avocado Chicken Salad by replacing some of the mayonnaise with mashed avocado.

How to Make Chicken Salad?

Prepare a classic chicken salad in 15 minutes with only a few simple ingredients.

• Chop cooked and cooled chicken and place into a large bowl with celery and onions.
• Mix dressing ingredients (per recipe below) in a bowl. Toss with chicken.
• Serve on rolls, bread or over a bead of lettuce.

For this chicken salad sandwich recipe, any bread will do, thick slices of a baguette or buns/rolls hold up well. This is naturally low carb and it’s great over a tossed salad as well.

Got Leftovers?

REFRIGERATOR: When stored in an airtight container, the chicken salad will stay fresh in the refrigerator for approximately a week. Simply give it a gentle stir and revitalize the flavors with a dash of salt and pepper, or perhaps an additional dollop of Dijon mustard, before serving!

FREEZER: Chicken salad is not recommended, but for advance preparation, dice the chicken and store it in the freezer. When you’re ready to enjoy a quick lunch, thaw the diced chicken and combine it with the ingredients listed below!