Classic Chicken Salad Recipe with Video Tutorial

This creamy, flavorful homemade chicken salad is perfect for a park picnic for two, a kid’s school lunch, or a light summer dinner.

Chicken salad is one of my favorite salads because it’s versatile and easy to serve in many ways. If you enjoy chicken, fresh salad flavors, and toasted bread, give this recipe a try.

Hi everyone—today I’m sharing my creamy, delicious homemade chicken salad. It’s a classic, simple dish that comes together quickly and always pleases a crowd.

Why I love this recipe:

• Quick and simple: This recipe is ideal for warm months when you want a fast meal without spending hours in a hot kitchen.
• Light and satisfying: The salad is light on the stomach and won’t leave you feeling overly full unless you go back for seconds.
• Many serving options: Enjoy it as a sandwich between toasted bread, spread on crackers, or served over a bed of greens.

Aunt Pam’s Monday Lunch

Growing up, chicken salad was our go-to way to use leftover roast chicken. My Aunt Pam would take the remaining meat from Sunday’s roast and turn it into a tasty lunch. She’d chop the chicken, mix in mayo, onions, and celery, and we’d eat it on toasted bread with a pickle and chips or as a spread on crackers. Those simple family moments inspired this recipe.

Not your typical cookout salad

Chicken salad isn’t always the first choice for summer cookouts, but it’s a great option when you have leftover baked or rotisserie chicken. In colder months, our family often turns leftover chicken into stew instead, so chicken salad feels like a warm-weather favorite.

Ingredients you’ll need for Chicken Salad:

• Meat: Cooked chicken (shredded or chopped)
• Add-ins: Egg (optional)
• Vegetables: Red onion, celery, dill pickles
• Seasonings: Salt (to taste), garlic powder, onion powder, black pepper, parsley flakes
• Condiments: Mayonnaise and sweet relish

Boneless chicken breast or dark meat

Yes—you can use boneless chicken breast. I like rotisserie chicken for convenience, but cooked chicken breast works fine. Sauté the breasts in a little oil over medium heat until cooked through, then shred or chop to yield about 2 1/2 cups of chicken for the recipe.

Dark meat: Dark meat adds more flavor and moisture, which many people prefer in chicken salad. If you like white meat only, chicken breast is perfectly acceptable—prepare it as noted above.

Why I chose these vegetables

• Red onions: Milder and visually appealing, red onions add a mild bite without overwhelming the mix.
• Celery: Adds crunch and freshness—an almost universal salad enhancer.
• Dill pickles: Provide a bright, tangy contrast that balances the sweetness of relish and richness of mayo.

The seasonings

• Salt: Enhances flavor—add to taste, especially if your chicken is already seasoned.
• Garlic and onion powder: These deepen the savory profile and are small but important additions.
• Black pepper: Adds a gentle kick.
• Parsley flakes: A mild herb note and a nice visual touch.

Salt to taste

Because some rotisserie chickens are already seasoned, I don’t list a precise salt amount. Taste the salad after mixing and add salt in small increments (about 1/4 tsp at a time) until it’s balanced to your liking.

The condiments

• Mayonnaise: Use a good-quality mayo for the best flavor and texture.
• Sweet relish: Adds a touch of sweetness and depth without making the salad overly sweet.

How To Make Chicken Salad

1. Prepare the chicken: shred or chop 2 1/2 cups of cooked chicken (rotisserie, leftover roast, or cooked breasts).
2. Soft- or hard-boil an egg if using: place egg in boiling water and cook, then cool in ice water and peel.
3. Chop the celery, red onion, and pickles into small pieces. Fine chopping prevents large bites of raw vegetables, but cut to your preference.
4. Chop the egg and add it to a large mixing bowl with the chicken.
5. Add the chopped vegetables and seasonings (garlic powder, onion powder, black pepper, parsley flakes) and mix well.
6. Add mayonnaise and sweet relish—use heaping tablespoons of mayo to reach your preferred creaminess, then fold until evenly combined.
7. Chill the salad in the refrigerator for at least an hour to allow flavors to meld.

Classic Chicken Salad Video

Tips for best results:

• Use enough mayo to keep the salad moist but not soupy; the fridge can dry it out slightly, so adjust accordingly.
• Chill the salad for a few hours before serving to let the flavors develop.

What to serve with chicken salad:

• Chips: A side of potato chips is classic with a chicken salad sandwich.
• Crackers: Spread the salad on saltines, Ritz, or wheat crackers for a tasty snack or appetizer.
• Pickles: A dill pickle spear or sliced pickles on the side add a bright contrast.

Other salad recipes you might like:

• World’s best Southern potato salad recipe: A great BBQ side that pairs with nearly anything.
• Deli-style macaroni salad recipe: A classic that goes well with fried fish and fries.
• The best tuna macaroni salad recipe: Ideal for family cookouts and BBQs.
• Delicious seafood pasta salad recipe: A seafood-forward pasta salad for fans of shellfish and pasta.
• Zesty Italian pasta salad recipe: Refreshing and popular year-round for gatherings.
• Creamy spaghetti seafood salad recipe: Another rich pasta-and-seafood option for parties and receptions.

I hope you enjoy this chicken salad as much as I do. It’s simple, comforting, and perfect for many occasions. Enjoy!

Later!
PBJ~

Easy Classic Chicken Salad Recipe (With Video)

• Author: PhillyboyJay
• Prep Time: 15 Mins
• Cook Time: 15 Mins
• Total Time: 30 Mins
• Yield: 4
• Category: Salads
• Cuisine: American