Creamy, crunchy, and full of flavor, this Classic Chicken Salad is easy to make and perfect for sandwiches, wraps, or weekday lunches.
Made with rotisserie chicken, mayo, and celery, this traditional chicken salad comes together in minutes and is ready to customize with your favorite add-ins.
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Searching for an easy, flavorful chicken salad that works for every occasion? This classic version comes together in minutes with a rotisserie chicken, making it ideal for quick weekday lunches, smart meal prep, and all your brunches, picnics, potlucks, and BBQs.
Try it on homemade focaccia with a side of Greek salad for a fresh and simple favorite you’ll want to make on repeat.
Reader Review: Sandy says, "It was very good I will definitely make it again!" ⭐️⭐️⭐️⭐️⭐️
✨Featured In: Make it Bunday: 37 Dinner on a Bun Recipes by Jennifer over at PinkWhen.com.
Why You'll Love This Recipe
- Quick and Easy - Made with just a few simple ingredients, this chicken salad comes together in about 15 minutes. Perfect for busy days or last-minute lunches.
- Endlessly Versatile - Ideal for sandwiches, wraps, or as a simple & tasty topping for fresh greens.
- Perfect for Meal Prep - Stays deliciously fresh in the fridge for up to 3 days so it makes a great cold lunch option.
- Make It Yours - Easily customize with your favorite additions like apples, grapes, nuts, or shallots.
Ingredient Notes & Tips
- chicken - I usually grab a whole rotisserie chicken for this. It’s quick, super flavorful, and the texture is just right. If you want to go lean, shredded chicken breast works great too.
- mayonnaise - Full-fat mayo like Hellmann’s Real Mayonnaise gives the best flavor. If you're lightening things up, a reduced-fat version still tastes great.
- celery - You need that crunch. Just chop it nice and fine so you get a little bit in every bite.
See the recipe card for full information on ingredients and quantities.
✨Learn how to efficiently cut a rotisserie chicken to make your chicken salad prep even easier. Be sure to check out our tutorial on How To Cut A Rotisserie Chicken in Under 3 Minutes.
What to Add to Chicken Salad for Flavor
Say goodbye to bland chicken salad! Proper seasoning with salt and pepper is essential, but these flavorful additions will help you create your perfect customized salad.
- Hard-Boiled Eggs – for extra protein and creaminess.
- Grapes – usually red, halved, for a touch of sweetness.
- Dried Cranberries - for sweetness.
- Chopped Pecans or Walnuts – adds crunch and richness.
- Diced Red Onion or Green Onion – for a savory bite.
- Lemon Juice - A little acidity will brighten up the whole dish.
- Dijon Mustard - Adds a zesty acidic zing to balance the mayo.
Our Favorite Flavor Boosters
✨Our go-to add-ins are red grapes, minced shallots, and a little Dijon mustard. So good!
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Substitution Suggestions
- Use What You Have - Any cooked, shredded chicken will work just fine here. Use whatever you’ve got: grilled, pan-fried, stewed, or a good old rotisserie from the store.
- No mayo? No problem! - Greek yogurt or ranch dressing both work great in a pinch. They add creaminess and a little twist on the classic flavor.
Variations
- Waldorf Style - Diced fresh mango brings tropical sweetness, often with a hint of cayenne, fresh cilantro, and a squeeze of lime.
- Southern Style - A creamier version that's a little sweet with chopped eggs or sweet pickle relish added. Definitely use Duke's mayo for this!
- Deli-Style - Creamy with finely chopped chicken, celery, mayo, and maybe a little paprika.
- Mango Chicken Salad - Diced fresh mango brings tropical sweetness, often with a hint of cayenne, fresh cilantro, and a squeeze of lime.
- Vinaigrette-Based - A lighter option with shredded chicken in a bright lemon vinaigrette dressing instead of using mayo. Great served over greens.
How to Make Classic Chicken Salad
This classic chicken salad couldn’t be easier to make. With just a few simple ingredients and a couple of minutes of prep, you’ll have a creamy, flavorful salad that’s ready to serve or stash in the fridge for later. Let’s get started.
Step 1. Combine Ingredients. In a large bowl, mix cooked, shredded chicken, mayo, finely chopped celery, and add-ins.
Season to taste with salt and ground black pepper.
Step 2. Mix It Up. Mix all ingredients together until well combined.
Pro Tip: For the best flavor and texture, whisk your dressing ingredients (like mayo, Dijon, and lemon juice) separately before adding them in.
Step 3. Chill & Serve. Refrigerate for at least 30 minutes to allow the flavors to marry. Then, it's ready to serve!
Recipe Tips
Here are a few pro tips I've learned along the way:
- Don't Overdress It - Start with less dressing than you think you'll need. Let it chill, then stir and add more if necessary. This prevents it from becoming soggy.
- Season as You Go - Avoid bland taste by paying attention to your seasoning. Add seasoning before & after mixing the salad together. Then, do another taste test after it chills and adjust as needed.
- Uniform Texture - Shred or finely chop the chicken and any add-ins so every bite has a little bit of everything. Nobody wants a mouthful of just celery or just chicken.
- Chill Before Serving - Chill for at least 30 minutes in the fridge. It gives the flavors time to come together and makes the texture even better.
- Keep Ingredients Dry - If adding grapes, pickles, or apples, pat them dry with a paper towel first. Excess moisture can make your salad watery, especially by day two.
- Extra Creamy - For an extra creamy salad, simply add an additional ½ cup of mayonnaise.
How To Serve Chicken Salad
On a Croissant - A classic! Perfect for brunches, showers, or entertaining.
On a Buttermilk Biscuit - Super tasty on a freshly baked buttermilk biscuit.
With Crackers - Scoop it up for a snack board or light, no-cook lunch.
In a Sandwich - Pile it high on sourdough, focaccia, or hearty whole-grain bread. Add a slice of tomato and crisp lettuce for a perfect, simple meal.
In a Wrap - Roll it up in a tortilla with leafy greens or shredded lettuce.
Over a Bed of Greens - Great for a low-carb lunch. Add tomatoes or cucumbers for crunch.
Recipe FAQs
Yes, chicken salad tastes better when made at least 30 minutes to 24 hours ahead of time. It gives the flavors time to come together.
Mayo-based foods do not freeze well. When thawed, the mayonnaise No, mayo-based foods don't freeze well. When thawed, the mayonnaise will separate, and the salad will become watery. So, only freeze this if you've made it with a vinaigrette.
If it tastes bland, it probably needs more salt or some acidity, like a squeeze of lemon juice. A little Dijon mustard would be the perfect zesty add in to solve the problem!
You can use canned chicken, but the flavor won't be as good as if you use rotisserie chicken or homemade chicken. For the best flavor and texture, rotisserie chicken is your best bet.
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📖 Recipe
Classic Chicken Salad Recipe
Equipment
Ingredients
- 1 whole rotisserie chicken cut up
- 1 cup mayonnaise
- 1 cup celery finely diced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine Ingredients. In a large bowl, mix cooked, shredded chicken, mayo, finely chopped celery, and add-ins.Season to taste with salt and ground black pepper.1 whole rotisserie chicken, 1 cup mayonnaise, 1 cup celery, 1 teaspoon salt, ¼ teaspoon ground black pepper
- Mix It Up. Mix all ingredients together until well combined.Pro Tip: For the best flavor and texture, whisk your dressing ingredients (like mayo, Dijon, and lemon juice) separately before adding them in.
- Step 3. Chill & Serve. Refrigerate for at least 30 minutes to allow the flavors to marry. Then, it's ready to serve!
Video
Notes
- chicken - I usually grab a whole rotisserie chicken for this. It’s quick, super flavorful, and the texture is just right. If you want to go lean, shredded chicken breast works great too.
- mayonnaise - Full-fat mayo like Hellmann’s Real Mayonnaise gives the best flavor. If you're lightening things up, a reduced-fat version still tastes great.
- celery - You need that crunch. Just chop it nice and fine so you get a little bit in every bite. Check out our tutorial on How To Cut A Rotisserie Chicken in Under 3 Minutes.
Flavor Boosters
- Hard-Boiled Eggs – for extra protein and creaminess.
- Grapes – usually red, halved, for a touch of sweetness.
- Dried Cranberries - for sweetness.
- Chopped Pecans or Walnuts – adds crunch and richness.
- Diced Red Onion or Green Onion – for a savory bite.
- Lemon Juice - A little acidity will brighten up the whole dish.
- Dijon Mustard - Adds a zesty acidic zing to balance the mayo.
Rebecca Haug says
This is the perfect chicken salad!!! Simple, classic and so versatile!!
Seanna Borrows says
Thanks Rebecca! I'm so glad you enjoyed it!
Ana says
My grandmother made the best chicken and turkey salad. Always with leftover birds. She would add everything you do, but she wouldn't add the salt. She would add a good squeeze of lemon juice and a few shakes of celery salt (hence, no need for the salt). That really brought these salads up to next level.
Seanna Borrows says
Hi there Ana. Celery salt and lemon juice sound delicious! I'm going to have to try that. Love to hear about how your Grandmother made it. And so smart to use leftover birds. And the flavor those tasty bits of leftover chicken add! Yummy! Thanks for sharing!
Kayla says
How many sandwiches does 1 serving make?
Seanna Borrows says
Hey Kayla. 1 serving is enough for 1 sandwich. The whole recipe will make 6.
Suzie Hammond says
Sooooo good, creamy classic chicken. We loved it!!!
Seanna Borrows says
So glad you enjoyed it. Makes me so happy to hear! Thanks so much Suzie!
Russ B says
Sooo good!
Seanna says
Thank you so much!!