This Classic Chicken Salad recipe is made with tender chicken, creamy mayonnaise, lemon juice, crunchy celery, and is ready in minutes!
Perfect for lunch or an easy dinner the whole family will love, this classic chicken salad recipe comes together from the fridge to the table in less than 15 minutes. It is an all-time favorite!
Table of Contents
How to Make the BEST Classic Chicken Salad Recipe
Served on a bed of lettuce, in a wrap, or as a sandwich, chicken salad is always a favorite!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken – use your favorite type of cooked chicken in this recipe. I love to use cooked shredded chicken and my homemade rotisserie chicken. Both are so tender and delicious! You can also use your favorite store-bought rotisserie chicken in a pinch.
- Mayonnaise – use your favorite mayonnaise or make a lightened-up chicken salad by using half or all Greek yogurt in place of the mayo.
- Celery – diced celery adds crunch to the chicken salad and is delicious!
- Green onions – a sliced green onion adds a little bit of something extra to the chicken salad. I highly recommend it, but if you do not care for onions, just omit it.
- Lemon juice – fresh lemon juice adds brightness to the chicken salad and brings all of the flavors together.
- Stone House Seasoning – my house blend of salt, black pepper, and garlic. It adds so much flavor to the chicken salad.
Optional Ingredients
- Dill – I love the addition of dill to this chicken salad. If you have fresh or dried dill on hand, I highly recommend including it.
- Nuts – if you’d like to add nuts, slivered almonds, toasted pecans, walnuts, and pistachios are always delicious.
Step-by-Step Instructions
Add all of the ingredients to a mixing bowl. Stir to combine.
Meal Prep Tip!
Make Classic Chicken Salad for quick and easy lunches or dinners on a bed of lettuce, in a sandwich, wrap, or as part of a salad!
Storage Tips
To store. Chicken salad can be stored in an airtight container in the refrigerator for up to 4 days.
To make ahead. Prepare the chicken salad and store it in an airtight container in the refrigerator for up to 4 days.
To freeze. Since this classic chicken salad is made with mayonnaise, it does not freeze well. However, you can place all of the remaining ingredients for the chicken salad in an airtight, freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and add the mayonnaise when ready to serve.
Frequently Asked Questions
If the prepared chicken salad includes mayonnaise, the texture of the chicken salad will be altered once frozen. See my To freeze suggestion in Storage Tips above.
Chicken salad is delicious served with fruit, a fruit salad, pasta salad, green salad, or even with raw vegetables such as carrots, cucumbers, and broccoli. You can also make a chicken salad sandwich or chicken salad wrap.
Here’s my Classic Chicken Salad recipe. I hope you love it as much as we do!
Classic Chicken Salad Recipe
Equipment
Ingredients
- 2 cups chicken, cooked and chopped
- 1/2 cup mayonnaise
- 1 stalk celery, diced
- 1 green onions, sliced
- 1 teaspoon lemon juice
- 1 teaspoon Stone House Seasoning
- 1 teaspoon fresh dill, optional
Instructions
- Combine all ingredients in a medium bowl and serve.
Notes
Storage Tips
To store. Chicken salad can be stored in an airtight container in the refrigerator for up to 4 days. To make ahead. Prepare the chicken salad and store it in an airtight container in the refrigerator for up to 4 days. To freeze. Since this classic chicken salad is made with mayonnaise, it does not freeze well. However, you can place all of the remaining ingredients for the chicken salad in an airtight, freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and add the mayonnaise when ready to serve.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Robyn,
A great recipe for chicken salad. I made it last night and my wife and I just about ate all of it so that I have to make another batch today. We made sliders with it and she said it was such a nice treat because of the flavor and just a hint of crunch from the celery. This is a keeper for sure. Thanks for the recipe.
Thank you, Paul. I’m so glad you and your wife enjoyed this.
No boiled eggs, no pickle relish? In my part of the South they are the norm. I live in North Carolina.
Jean, I don’t use boiled eggs or pickle relish in mine but you can always add if you wish.