Chicken Salad Recipe (with Video)

This is the ultimate Chicken Salad recipe! We call this ‘fancy’ Chicken Salad because of the dressing, grapes, and pecans, but it’s truly easy. This is a fresher and lightened-up version of classic chicken salad, and it’s perfect as a side dish, main course, or for meal prep. It’s especially easy if you use leftover rotisserie chicken.

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Chicken Salad Video

Watch my easy video tutorial where I walk you through all of my tips for making the best Chicken Salad.

I’ve made and tasted more chicken salads than I can count, and after years of tweaking, this is the one! It has a creamy dressing, but it feels so light and bright because of the lemon and fresh herbs in the dressing. The combination of sweet and savory flavors, and different textures makes this salad exciting and one you’ll make on repeat. This is my go-to lunch salad on busy work days, and it never disappoints. Plus, there are so many ways to serve and keep it exciting (see my serving suggestions below).

We love protein-packed salads like our Chicken Avocado Salad, Autumn Chopped Chicken Salad, and Cobb Salad. This creamy chicken salad is really the best combination of chicken salad and Waldorf salad which is a go-to for lunch. As a busy working mom, I always appreciate quick and easy lunch ideas.

Chicken Salad Ingredients

The 5 ingredients in this chicken salad are simple, but each one is important for the best taste, texture, and color. That said, there are plenty of variations that I’m sharing so you can use what you have on hand.

• Chicken – we use 2 large chicken breasts from a whole roasted chicken, but you can use rotisserie chicken, Baked Chicken Breast, or sautéed chicken breasts instead. Dark-meat chicken, like our quick-cooking Air Fryer Chicken Thighs will also work. I’ve even had good reports with readers using canned chicken in a pinch.
• Celery – adds a great crunch to the salad and lightens up the flavor (if you aren’t a fan of celery, we can still be friends, just replace with diced green apple, bell pepper or seeded diced cucumber.
• Grapes – add sweet juiciness to the salad. Just like in our Broccoli Grape Salad, the grapes are a refreshing addition and make the salad feel ‘fancy.’ You can sub for another fruit such as diced apples or pears or dried fruit like cranberries or raisins.
• Pecans – I suggest toasting the nuts on a dry skillet to really bring out their flavor. You can substitue with walnuts, cashews, sliced or slivered almonds, or sunflower seeds or pepitas.
• Red onion – finely chop half of a medium red onion, or you can add red onion to taste. If you prefer a milder onion flavor, try a vidalia sweet onion. You can also substitute chopped green onion, but red onion keeps better when refrigerated.

The Best Chicken Salad Dressing

This is similar to the dressing from my popular Broccoli Apple Salad. It’s creamy and tangy, and adding sour cream makes it lighter than just using mayo.

• Mayonnaise – use real mayo or homemade mayonnaise for the best flavor.
• Sour cream – we use full-fat sour cream, but you can substitute it with low-fat sour cream or fat-free Greek yogurt.
• Lemon juice – be sure to use freshly squeezed and not from concentrate.
• Dill – finely chopped fresh dill is our favorite, but you can substitute with 2 Tbsp of finely chopped fresh parsley. Fresh herbs really elevate this salad.

How to Make Chicken Salad

This easy chicken salad comes together so fast in one bowl, which is why it’s the ideal lunch option.

• Toast pecans – Place them on a dry skillet over medium/low heat and toss them frequently until they are golden and fragrant. Do not walk away from them because they can burn easily. Transfer to a cutting board to coarsely chop and set aside to cool, then add to a large bowl.
• Chop Chicken – dice cold chicken breast and add it to the mixing bowl. Note: We prefer the texture of chicken when it’s diced instead of shredded.
• Halve Grapes – Cut grapes in half with a serrated knife and add to the bowl.
• Chop celery and onion – cut celery sticks in half lengthwise then thinly slice and add to the bowl along with the chopped onion.
• Make Dressing – Combine the dressing ingredients in a dish and add dressing to the salad.
• Toss to combine – stir until salad is evenly coated in dressing, then cover and refrigerate until ready to serve.

Make-Ahead and Storage Tips

This easy chicken salad keeps well in the refrigerator, so it’s great for meal prep. If you are serving the salad with greens or on toast (see serving ideas below), store those separately from the salad so they don’t get soggy.

• To Refrigerate – Store the leftover chicken salad in an airtight container in the refrigerator for 3 to 4 days, depending on how fresh the cooked chicken is. The USDA recommends storing cooked chicken for 3-4 days in the refrigerator.
• Freezing – I do not recommend freezing chicken salad since the dressing can separate.

How to Serve Chicken Salad

Just like with a classic Tuna Salad, this chicken salad can be served as a side salad or as a main course:

• Over Mixed Greens – place your favorite greens such as arugula or mixed salad greens into a large bowl, top with the chicken salad, and serve.
• Lettuce Wraps – serving in lettuce cups is a great low-carb option for lunch.
• Croissant Sandwiches – Cut the croissants in half without cutting all the way through then fill it with the salad. It tastes like a bakery-quality sandwich.
• Crackers – pair with crunchy crackers for a quick snack. My favorites are Sourdough Crackers, or storebought Ritz or Wheat Thins.
• Pita Bread – we love to stuff a pita with chicken salad, it’s so simple and good.

I hope this creamy Chicken Salad gives you some great lunchtime inspiration. I’m convinced this will become your new favorite creamy chicken salad dressing – it’s easy and excellent.

Have you tried this easy chicken salad? I’d love to hear about any special twists or add-ins that you use.

More Easy Lunch Ideas

• Taco Salad
• Egg Salad
• Cheeseburger Sliders
• Reuben Sandwich
• Philly Cheesesteak
• Chickpea Salad
• Avocado Chicken Salad
• Sloppy Joes