Chicken Salad

Update : March 15, 2026

why make this recipe

This chicken salad is quick, fresh, and full of crunch. It uses simple ingredients you can find in any kitchen. You can make it in 10–15 minutes if the chicken is ready. It works for a light lunch, a quick dinner, or a picnic.

introduction

This recipe mixes cooked shredded chicken with crisp vegetables and a creamy dressing. The flavors are mild and easy to change. The salad is ready to eat on its own, in a sandwich, or on lettuce leaves.

how to make Chicken Salad

Follow the simple steps below to mix the salad and the dressing. Use cold cooked chicken for the best texture.

Ingredients :

2 cups cooked, shredded chicken
1 cup chopped celery
1 cup diced bell peppers
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Salt and pepper to taste
Lettuce leaves for serving

Directions :

In a large bowl, combine the shredded chicken, celery, bell peppers, cherry tomatoes, and red onion.
In a separate bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Serve on a bed of lettuce or in a sandwich.

how to serve Chicken Salad

Serve chilled or at cool room temperature. Spoon the salad onto lettuce leaves for a low-carb option. Put it between bread or in a wrap for a sandwich. It also works on crackers or in a pita pocket.

how to store Chicken Salad

Put the salad in an airtight container and keep it in the fridge. Use within 3 to 4 days. Do not leave it at room temperature for more than 2 hours. If the salad smells off or looks strange, throw it away.

tips to make Chicken Salad

Use fully cooked chicken, such as rotisserie or boiled chicken.
Chop vegetables to similar sizes for even bites.
Taste the dressing and add salt or pepper little by little.
Keep the salad cold until you serve it.

variation (if any)

Add diced apples or grapes for a sweet twist.
Stir in chopped nuts, like almonds or walnuts, for crunch.
Mix in diced avocado right before serving.
Use Greek yogurt instead of some or all of the mayonnaise for a lighter version.

FAQs

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.

Q: How long will this salad last in the fridge?
A: It will stay good for 3 to 4 days in a sealed container.

Q: Can I make this without mayonnaise?
A: Yes. Use plain Greek yogurt or a mix of yogurt and a little olive oil.

Q: Can I add cheese?
A: You can add mild cheeses like Swiss or cheddar if you like.

Q: Is it safe to freeze chicken salad?
A: Freezing is not recommended because mayonnaise and fresh vegetables change texture when frozen.

Conclusion

For a clear, classic take on chicken salad, see this helpful guide from The Kitchn: Chicken Salad Recipe (Our Best Ever) | The Kitchn.
If you want another simple version and serving ideas, check this recipe from Spend With Pennies: Classic Chicken Salad Recipe – Spend With Pennies.

Quick Chicken Salad

Author: jena
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Low-Carb

Print Recipe

Description

This chicken salad is quick, fresh, and full of crunch, perfect for a light lunch or dinner.

Instructions

Combine the shredded chicken, celery, bell peppers, cherry tomatoes, and red onion in a large bowl.
Mix together the mayonnaise, Dijon mustard, salt, and pepper in a separate bowl.
Pour the dressing over the salad and toss to combine.
Serve on a bed of lettuce or in a sandwich.

Notes

Use fully cooked chicken for the best texture. Keep the salad cold until serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg

Keywords: chicken salad, quick salad, light lunch