The Best Chicken Salad Recipe

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 for meal prep.

This is the perfect side dish or main course. It’s especially easy if you use leftover rotisserie chicken. Watch the video tutorial and see how simple it is.

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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 that will become a go-to for lunch. As a busy working mom, I always appreciate quick and easy lunch ideas.

Chicken Salad Video Tutorial

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Ingredients for Chicken Salad

The 5 ingredients in this chicken salad are so simple, but each one is important for the best taste, texture, and color.

• Chicken – we use 2 large chicken breasts from a whole roasted chicken, but you can use rotisserie chicken, Baked Chicken Breast, or sauteed chicken breasts instead. Dark-meat chicken like our quick-cooking Air Fryer Chicken Thighs will also work.
• Celery – adds a great crunch to the salad and lightens up the flavor. Even if you aren’t a fan of celery, don’t skimp on it and I hope you give it a try.
• 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.’
• Pecans – we toasted nuts on a dry skillet to give them even more flavor.
• Red onion – finely chop half of a medium red onion, or you can add red onion to taste. You can also substitute for chopped green onion, but red onion keeps better refrigerated.

The Best Chicken Salad Dressing

This is similar to the dressing we love for our popular Broccoli Salad, except we didn’t add any sugar or honey since the grapes add plenty of sweetness. This dressing is creamy, tangy and adding sour cream makes it lighter than just using mayo.

• Mayonnaise – use real mayo 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.
• Salt and Pepper – added to taste

How to Make Chicken Salad

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

• Toast pecans – place on a dry skillet over medium/low heat and toss frequently until pecans are golden and fragrant. 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 – trim off ends and finely chop, cut celery sticks in half lengthwise then thinly slice and add to the bowl.
• 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.

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. We love to serve it for lunch because it’s easy to turn it into a meal.

• 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 Cups – serving in lettuce cups is a great low-carb option for lunch.
• Croissant Sandwiches – Cut the croissant in half without cutting all the way through then fill it with the salad. It tastes like a bakery-quality sandwich.
• Pita Bread – we love to stuff a pita with chicken salad, it’s so simple and good.

Make-Ahead

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.

More Easy Lunch Ideas

If you love this Chicken Salad, then you won’t want to miss these lunch recipes that keep well in the refrigerator and are perfect for meal planning.

• Taco Salad
• Egg Salad
• Cheeseburger Sliders
• Reuben Sandwich
• Philly Cheesesteak
• Chickpea Salad

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

Easy Chicken Salad Recipe

5 from 265 votes

Author: Natasha Kravchuk

We call this 'fancy' Chicken Salad but it's truly easy. Its a fresher and lighter version of classic creamy chicken salad and it keeps well so it’s perfect for meal prep.

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Prep Time: 20 minutes mins

Cook Time: 5 minutes mins

Total Time: 25 minutes mins

Ingredients 

US CustomaryMetric

Servings: 6 people as a side salad

Chicken Salad Ingredients:

• 1 lb cooked chicken breast meat, 4 cups diced*
• 2 cups seedless red grapes, halved
• 1 cup celery, cut in halve lengthwise then sliced, (from 2-3 sticks celery)
• 1/2 cup red onion, finely chopped (1/2 medium red onion)
• 1 cup pecans, toasted and coarsely chopped

Chicken Salad Dressing:

• 1/2 cup mayonnaise
• 1/2 cup sour cream, or plain Greek yogurt
• 2 Tbsp lemon juice
• 2 Tbsp dill, finely chopped
• 1/2 tsp salt, or to taste
• 1/2 tsp black pepper

Cook ModePrevent your screen from going dark

Instructions

• Place the pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool.
• In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion and cooled pecans.
• In a small bowl, add all of the dressing ingredients and stir to combine.
• Add all of the dressing to the salad, or add it to taste and stir until salad is evenly coated with dressing. Cover and refrigerate until ready to serve.

Notes

*You can make a roasted chicken, buy a rotisserie chicken or you can sautee or bake chicken breasts. 

Nutrition Per Serving

438kcal Calories15g Carbs22g Protein33g Fat6g Saturated Fat13g Polyunsaturated Fat12g Monounsaturated Fat1g Trans Fat71mg Cholesterol398mg Sodium453mg Potassium3g Fiber10g Sugar236IU Vitamin A6mg Vitamin C65mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Easy Chicken Salad Recipe

Amount per Serving

Calories

438

% Daily Value*

Fat

 

33

g

51

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

13

g

Monounsaturated Fat

 

12

g

Cholesterol

 

71

mg

24

%

Sodium

 

398

mg

17

%

Potassium

 

453

mg

13

%

Carbohydrates

 

15

g

5

%

Fiber

 

3

g

13

%

Sugar

 

10

g

11

%

Protein

 

22

g

44

%

Vitamin A

 

236

IU

5

%

Vitamin C

 

6

mg

7

%

Calcium

 

65

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Salad, Side Dish

Cuisine: American

Keyword: Chicken Salad

Skill Level: Easy

Cost to Make: $$

Calories: 438