Chicken Salad

This classic chicken salad recipe is easy, creamy and perfect for lunch or light dinner. It's made with shredded chicken, celery, green onion, pickle relish, and a simple mayo-mustard dressing. Pile it on bread, serve it in lettuce wraps, or scoop it with your favorite crackers or scoops.  

Best Chicken Salad Recipe

You can never go wrong with good ole old fashioned chicken salad.  Growing up it is one thing that my mother loved to have on hand and she was known for just putting mayo, pickle relish and hard boiled eggs in hers, which I loved!  Since I’m from NC, I always considered this way to be how true southern chicken salad was made.  

Now, I don’t add egg in and I love the added crunch from celery and flavor of the green onions in this easy recipe. 

Not only is a wonderful lunch, but it’s great for serving at brunches or wedding and baby showers. Making little finger sandwiches or adding some to mini phyllo shell cups is always a big hit.

Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

• Cooked chicken breast – I prefer my chicken more on the finely shredded side.  If you like larger chunks that is absolutely fine too. Use rotisserie chicken, leftover chicken from a whole roasted chicken or canned chicken when you want it really fast.  (If you are using canned chicken, be sure that it’s well drained). **See below for the different ways to cook chicken.
• Mayonnaise – I am a Hellman’s fan through and through but use your favorite brand or Miracle Whip is also a popular choice. You can swap half it for plain fat-free Greek yogurt or light sour cream for a lighter version.
• Pickle relish – I usually use sweet relish (that’s what my mother always used) but dill is wonderful and popular too.  If you don’t have relish, any finely chopped pickles are fine too.
• Yellow mustard – Dijon mustard can be used instead.
• Celery – I slice mine on a mandolin slicer to get it nice and thin.  You can slice with a knife too.
• Green onion – I slice mine with kitchen sheers into small pieces and mainly just use the green part so it’s not to onion flavored. You can swap with red onion or white onion too..
• Salt and pepper to taste.

Chicken Salad Variations

Similar to other classic recipes like this egg salad recipe and our southern potato salad recipe, chicken salad is another that has so many ways you can change up an already delicious recipe.

How to Cook Chicken For Chicken Salad

There are several ways to make chicken for chicken salad. My favorite way for this recipe is to boil it and then pulse the cooled chicken in a food processor about 5-6 times to shred it.

Boil the chicken breasts in a pot of water for about 15- 20 minutes. Then remove from the pot and let it rest on a plate for 10 minutes before shredding. (for a larger batch you can boil a 2-3 pound whole chicken for 1 ½ hours and then double the other ingredients). 

Bake chicken breasts in a dish for 30-40 minutes at 375° F . Be sure the thickest part is not longer pink in the center.

Slow cook chicken on low for 5-6 hours or high for 4 hours. Then remove, cool and shred. This method is great for making big batches to freeze then measure out 2 cup servings into freezer bags and freeze for up to 2 months.

Sauté the chicken in a skillet with a tablespoon of olive oil for 5-7 minutes on each side on medium-high heat until no longer pink when you cut into the thickest part.

How to Make Chicken Salad

This easy recipe is ready to enjoy in less than 30 minutes. Make a double batch for meal prep or for a crowd.

Step 1: Cook the chicken. Boil 2 chicken breasts in a pot of water over medium high heat for 15-20 minutes or until no longer pink in the center. Remove from the pot and let it rest for 10 minutes before cutting. 

Step 2: Shred the chicken. Using a food processor, kitchen sheers or 2 forks shred the chicken to desired consistency then place in a large bowl.

Step 3: Add the mayonnaise, relish, sliced celery, chopped green onion, salt and black pepper.  Stir to combine well.

Serve over lettuce or make a chicken salad sandwich, wrap or croissant or scoop it up with crackers or tortilla chips or corn chip scoops.

How to Store Leftovers

Refrigerate: Store leftover chicken salad in the refrigerator in an airtight container for up to 3-4 days.

I usually don't recommend freezing chicken salad. The texture changes once it thaws.

If you love this classic chicken salad, try these other chicken salad recipes next.

• Avocado Chicken Salad
• Chicken Salad with Grapes
• Curry Chicken Salad
• Tomato Avocado Chicken Salad
• Cranberry Almond Chicken Salad

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