Recipe

Easy Chicken Salad Recipe

Creamy, crunchy, and bright with lemon and herbs. This fast chicken salad is perfect for sandwiches, wraps, and meal prep.

By Matt Campbell

•

4.8

A bowl of creamy chicken salad with celery and herbs on a wooden table with a spoon beside it

Jump to Recipe

If you need a fresh meal that feels like you have your life together, chicken salad is the move. It’s quick, forgiving, and somehow tastes even better after it hangs out in the fridge for a bit. This version is my go-to because it hits all the good notes: tender chicken, crisp celery, a little bite from Dijon, and a lemony pop that keeps the whole thing from turning into bland lunch paste.

We’re keeping ingredients easy to find and the steps low drama. Use rotisserie chicken, leftover roasted chicken, or quickly poach a couple of breasts. The goal is the same either way: a chicken salad you can scoop onto greens, tuck into a sandwich, or eat straight from the bowl while you “taste as you go” for quality control.

Chicken salad served in a toasted croissant on a plate with lettuce

Why It Works

Texture that hits: Creamy dressing plus crunchy celery and optional nuts.
Bright, not heavy: Lemon juice and Dijon keep the mayo in check.
Meal prep friendly: Keeps well for several days and makes fast lunches.
Flexible: Swap in Greek yogurt, add grapes, use any herbs you have.

Pairs Well With

Storage Tips

Refrigerate: Store chicken salad in an airtight container for about 3 to 4 days. Keep it cold and do not leave it out at room temperature for more than 2 hours total.

If it looks dry the next day: Stir in 1 to 2 teaspoons mayo or Greek yogurt, plus a squeeze of lemon and a pinch of salt.

For best texture: If you are adding nuts (like almonds or pecans), store them separately and stir in right before eating so they stay crunchy.

Freezing: Not recommended. Mayo-based salads tend to separate and get watery after thawing.

Common Questions

What kind of chicken is best for chicken salad?

Rotisserie chicken is the easiest and gives you good flavor fast. Leftover roasted chicken is also great. If you are cooking chicken specifically for this, poaching keeps it tender and easy to shred or dice.

Can I make it without mayo?

Yes. Use plain Greek yogurt for a tangier, lighter version, or do half yogurt and half mayo for the best of both worlds. Add a little extra lemon and salt to wake it up.

How do I keep chicken salad from tasting bland?

Salt is step one, but brightness is the secret weapon. Use lemon juice or a splash of pickle juice, plus Dijon, and do not skip fresh herbs if you have them. Taste, adjust, repeat.

Is chicken salad safe for meal prep?

Generally, yes, as long as you keep it refrigerated and use clean utensils. Make a batch, portion it, and keep it cold. If packing for later, use an ice pack.

What can I add for crunch or sweetness?

Crunch: diced celery, chopped pickles, sliced almonds, pecans, or diced bell pepper. Sweetness: halved grapes, diced apple, or dried cranberries.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and chef’s knife
Large mixing bowl
Measuring spoons
Rubber spatula or spoon
Optional: citrus juicer or microplane for lemon zest

Chicken salad is one of those recipes that makes me feel like I’m getting away with something. It’s basically: chop a few things, stir, taste, and suddenly lunch is handled for days. The first time I nailed a version I actually loved, it was because I stopped treating it like a mayo delivery system and started building flavor like it mattered. A little Dijon, a little lemon, a little herb action, and boom. Now it’s my default “I need something fresh but I’m not trying to cook-cook” meal.