Creamy chicken salad in a wide bowl with diced chicken, celery, red onion, grapes, and sliced almonds, topped with parsley on a wooden table; lemon wedges and a spoon nearby.

How to Make the Best Chicken Salad: Tips, Swaps & Storage

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Introduction

Chicken salad is my go-to for busy days. It’s quick, easy, and always tasty. You can make this salad your way—creamy or light, classic or bold. This chicken salad recipe is flexible, so you swap and tweak as you like. Want a healthy salad? Use Greek yogurt. Crave a creamy version? Blend yogurt with a little mayo. Add avocado for a rich, fresh twist.

In this guide, I’ll show you how to make this salad step by step. I’ll share simple pro tips for great texture and bright flavor. You’ll see smart swaps that fit low-carb, high-protein, and meal-prep goals. And because safety matters, I’ll explain how to store it right and keep it fresh for days. So let’s make an easy chicken salad you’ll love—today and all week.

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What You’ll Need (Ingredients & Equipment)

Warm top-down photo of chicken salad ingredients: shredded chicken, celery, red onion, grapes, walnuts, Greek yogurt, mayonnaise, Dijon mustard, lemon, parsley, pickles, olive oil, and salt-pepper on an orange backdrop.
All the building blocks for the best chicken salad—tender chicken, crisp veggies, creamy dressing, and bright add-ins—ready to mix.

Protein base

Use cooked chicken breast or rotisserie chicken. Shred or dice it into small, even pieces. Small bites hold the dressing well, so every forkful tastes rich. This sets up the best chicken salad.

Creamy element

Pick mayonnaise, Greek yogurt, or a 50/50 blend. Yogurt keeps it light for a healthy chicken salad, but a little mayo adds classic flavor. Start with less, then add more until it coats. That’s how to make a salad that stays creamy, not heavy.

Flavor boosters

Whisk in Dijon mustard and lemon juice. Season with kosher salt, black pepper, and a pinch of garlic powder. These simple adds brighten an easy salad without extra work.

Crunch & sweetness

Fold in celery and red onion for crunch. Add dill or parsley for fresh notes. For gentle sweetness, use grapes or apples; or try dried cranberries and a few nuts. Balance is key in any chicken salad recipe.

Tools

Grab a mixing bowl, a sharp chef’s knife, a cutting board, and measuring spoons. Then store leftovers in airtight containers. Good tools help you prep fast and keep flavors fresh for days.

How to Make Chicken Salad (Step-by-Step)

Prep chicken

Start with cooked chicken breast or rotisserie chicken. Shred or dice it into small, even pieces. Cool poached chicken fully before you mix. Small pieces give a better bite and make an easy salad.

Make dressing

In a bowl, whisk mayo or Greek yogurt with Dijon, lemon juice, salt, and pepper. Whisk until smooth and creamy. This simple sauce is the base for this best salad recipe.

Fold in mix-ins

Add celery, red onion, and fresh herbs. Then gently fold in grapes, apples, nuts, or cranberries if you like. Mix just until coated. That’s how to make chicken salad with crunch and color.

Adjust & rest

Taste and tweak the acid and salt. If it’s dull, add a squeeze of lemon. If it’s thin, add a bit more chicken. Then chill for 30 minutes so flavors blend. Resting time turns a good bowl into the best salad.

Serve ideas

Pile it on toasted bread or a soft croissant. Or go low-carb with lettuce wraps. Spoon it over crackers, or pack it into meal-prep bowls. However you serve it, this healthy chicken salad stays fresh and satisfying.

Pro Tips for the Best Texture & Flavor

Warm, candlelit dinner scene with a plate of creamy chicken salad topped with celery and herbs, flanked by two glasses of juice and cutlery.
Creamy chicken salad with celery and herbs, served on plates with juice for a cozy, romantic dinner.

Moisture control

Pat the chicken dry first. Then add the dressing a little at a time. Stop when it lightly coats. This keeps an easy chicken salad from turning watery.

Cut size matters

Dice or shred into small, even pieces. Uniform bites hold dressing better and scoop well. You’ll taste more in every forkful of the best chicken salad.

Acid & herb balance

Squeeze in fresh lemon juice. Add dill or parsley for lift. These simple boosts make any chicken salad recipe bright and fresh.

Temperature tip

Mix with cool ingredients only. Warm chicken thins the sauce and dulls flavor. Chill the bowl if your kitchen runs hot.

Fixes

Too thick? Add a splash of lemon or a spoon of Greek yogurt. Too thin? Fold in more chicken or celery. Taste, adjust, and you’ll know how to make chicken salad that’s creamy, balanced, and ready to serve.

Smart Swaps & Variations (Dietary & Flavor Twists)

Lighter / No-mayo

Go all Greek yogurt. Or blend yogurt with mashed avocado. Add Dijon for body and tang. Season well. You’ll get a healthy chicken salad that stays creamy.

Low-carb / Keto

Serve scoops in crisp lettuce cups. Skip fruit and use chopped pickles or olives instead. Add extra celery for crunch. This keeps your low-carb salad clean and fresh.

Flavor riffs

Try curried chicken salad: curry powder, golden raisins, and toasted almonds. Or go Mediterranean: olive oil, olives, sun-dried tomatoes, and oregano (add feta if you like). For a bright classic, use apple, walnut, and dill. Each path turns a simple salad recipe into something new.

Protein options

Use grilled chicken thighs for smoke and richness. Or use canned chicken when time runs tight. Shred it fine and season boldly. You’ll still get an easy chicken salad with great texture.

Allergy-aware

Swap nuts for a seed mix (pumpkin or sunflower). Choose dairy-free mayo for a no-dairy bowl. And serve without bread for gluten-free needs. With these swaps, you’ll know how to make a salad that fits everyone at the table.

Storage, Food Safety & Make-Ahead

Fridge window

Store the chicken salad in an airtight container. Keep it at ≤4 °C / 40 °F. Use it within 3–4 days. This is the safest way to keep the best this salad fresh.

Pack smart

Meal prep in layers. Keep bread and greens in separate containers. Add this salad recipe filling right before you eat. This stops soggy sandwiches and wilted lettuce.

Freezing note

Do not freeze mayo or yogurt dressing. It separates after thawing and the texture turns grainy. Instead, freeze plain cooked chicken. Then mix a fresh dressing when you need an easy chicken salad.

Leftover refresh

Taste it on day 2 or 3. Stir in a spoon of Greek yogurt or a squeeze of lemon. Add a pinch of salt and fresh dill. These quick fixes wake up a healthy salad.

Serving safety

Keep it cold at picnics and on the go. Pack with an ice pack and a chilled spoon. Follow the 2-hour rule for food at room temp. If it sits out longer, make a new batch and enjoy safely.

Chicken Salad Recipe

Candlelit dinner with two plates of creamy chicken salad (diced chicken, celery, herbs) and two glasses of orange juice on a warm wood table.

Chicken Salad Recipe

A quick, flexible chicken salad recipe for 4: tender chicken, crunchy celery and red onion, and a creamy Dijon–lemon dressing (Greek yogurt + mayo or all-yogurt for a healthy chicken salad). Mix, chill 20–30 minutes, then serve on bread, greens, or lettuce cups. Store in an airtight container up to 3–4 days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

Base
  • 3 cups 420 g cooked chicken, shredded or diced (breast or rotisserie)
  • 2 ribs celery finely chopped (1 cup / 120 g)
  • 3 tbsp red onion finely chopped (30 g)
  • 2 tbsp fresh parsley or dill chopped
Dressing
  • ⅓ cup 80 g Greek yogurt
  • ⅓ cup 75 g mayonnaise (use all yogurt for lighter)
  • 2 tsp Dijon mustard
  • 1 –2 tbsp fresh lemon juice
  • ½ tsp kosher salt more to taste
  • ¼ tsp black pepper
  • ¼ tsp garlic powder optional
Optional add-ins (pick 1–2)
  • ½ cup halved red grapes or diced apple
  • ¼ cup toasted almonds or walnuts chopped
  • 2 tbsp sweet relish or chopped pickles

Method
 

  1. Prep chicken: Shred or dice into small, even pieces.
  2. Make dressing: In a bowl, whisk yogurt, mayo, Dijon, lemon, salt, pepper (and garlic powder).
  3. Combine: Add chicken, celery, onion, and herbs. Fold to coat. Mix in your chosen add-ins.
  4. Adjust & chill: Taste; add salt/lemon if needed. Chill 20–30 minutes for best flavor.
  5. Serve: Pile onto toasted bread/croissants, tuck into lettuce cups, or spoon over mixed greens.

FAQs

1) What chicken works best for chicken salad?

Use cooked boneless chicken breasts or thighs. Rotisserie chicken also works. Cool it first, then shred or dice small.

2) How do I keep chicken salad from getting watery?

Pat the chicken dry. Drain grapes, pickles, or apples. Add the dressing little by little. Chill before serving.

3) Is Greek yogurt better than mayo?

Both taste great. Greek yogurt makes a healthy chicken salad with more protein and less fat. A 50/50 blend keeps it creamy and light.

4) Can I make chicken salad ahead?

Yes. Mix it, then chill for 30 minutes to set. Store in an airtight container for 3–4 days at ≤4 °C / 40 °F.

5) How long can chicken salad sit out?

Keep it cold. Follow the 2-hour rule at room temp (1 hour if it’s very hot). When in doubt, toss it.

Conclusion

You’ve got this. Aim for the right texture, bright lemon, and crunchy add-ins. Then every bite sings. Start with the classic chicken salad recipe. Next, try a smart swap: Greek yogurt for a healthy chicken salad, a mild curry for warmth, or a bold Mediterranean twist. Keep portions in airtight containers, so lunches stay fresh all week. Serve it in sandwiches, over greens, or in lettuce cups for a low-carb, easy chicken salad. Now you know how to make chicken salad that fits busy days and sunny picnics. Simple steps, big flavor, and the best chicken salad—ready when you are.

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