Recipe

Savory Easy Chicken Salad (Silky and Smooth)

Creamy, savory chicken salad with a silky dressing, bright lemon, and just enough crunch. Perfect for sandwiches, wraps, crackers, or meal prep.

By Matt Campbell

•

4.8

Jump to Recipe

Chicken salad has two jobs in my kitchen. First, it needs to be low drama, because nobody is whisking a vinaigrette at 8:17 pm. Second, it needs to be crave-worthy, not that dry, beige situation that tastes like it gave up halfway through.

This one hits the sweet spot: a silky, smooth dressing that clings to the chicken, a little lemon to wake everything up, and just enough crunch from celery and pickle to keep each bite interesting. It’s savory, bright, and ridiculously useful. Sandwich today, lettuce cups tomorrow, straight-from-the-fridge snack later. No judgment.

Why It Works

Silky texture without being heavy: A mayo and Greek yogurt combo gives you that smooth, spoonable finish, plus a little tang.
Big savory flavor fast: Dijon, pickle brine, garlic powder, and a pinch of smoked paprika build depth with pantry staples.
Better leftovers: A quick chill time gives the flavors time to meld and the dressing time to thicken, so it’s even better the next day.
Flexible on purpose: Use rotisserie chicken, leftover baked chicken, or poached chicken. Chop or shred depending on your vibe.

Pairs Well With

Storage Tips

How to Store Chicken Salad

Refrigerate: Store in an airtight container for up to 3 to 4 days.
Keep it silky: If it thickens in the fridge (it will), stir in 1 to 2 teaspoons of lemon juice, pickle brine, or a splash of water to loosen it back up.
Meal prep tip: If you love crunchy celery, stir half in now and save half to add right before eating.
Freezing: Not recommended. Mayo and yogurt tend to separate and get grainy after thawing.

Food safety note: General guidance is to toss it if it sits out longer than 2 hours (or 1 hour in hot weather).

Common Questions

What makes chicken salad silky and smooth?

Two things: finely shredded or small-diced chicken and a dressing that is creamy, tangy, and cohesive. Greek yogurt helps the dressing turn out extra smooth without needing a ton of mayo. Letting it chill for 20 to 30 minutes also helps the flavors meld and the dressing thicken up.

Should I shred the chicken or dice it?

For the smoothest texture, shred it finely. For more bite, small dice works great. My lazy middle ground is a rough chop, then a quick pass with a fork to break up any big chunks. If you want it ultra smooth, you can pulse the cooked chicken a couple times in a food processor, just do not overdo it or it can go pasty.

Can I use rotisserie chicken?

Absolutely. It is the weeknight cheat code. Use mostly white meat for a cleaner flavor, or mix in dark meat for extra richness. If your rotisserie chicken is heavily seasoned or salty, taste before adding extra salt. (Rarely, some seasonings can also contain gluten, so check the label if that matters for you.)

How do I fix chicken salad that tastes flat?

Add one of these, a little at a time: lemon juice, pickle brine, Dijon, or salt. Flat flavor usually means it needs acid or salt, not more mayo.

How do I keep it from getting watery?

Pat the chicken dry if it is freshly cooked. Also, do not overdo watery add-ins (like cucumber). Celery is fine. If you add grapes or apples, add them right before serving. A short chill also helps the dressing thicken so everything stays creamy.

Is this gluten free?

The chicken salad itself is typically gluten free, but brands and cross-contamination vary. Double-check your Dijon, pickles, and any rotisserie chicken seasoning, then serve it with gluten free bread, crackers, or lettuce cups.

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
Medium mixing bowl
Measuring spoons
Rubber spatula or large spoon
Forks for shredding chicken (optional)

I started making chicken salad the way most people do: whatever was in the fridge, stirred aggressively, and then eaten while standing at the counter. Over time, I realized the difference between “fine” and “make it again tomorrow” comes down to texture and a tiny bit of acid. This version is my go-to when I want something that feels like real lunch, not an apology. It’s smooth, savory, bright, and it holds up like a champ for a few days of grab-and-go.

Savory Easy Chicken Salad (Silky and Smooth)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes (plus 20 minutes chill time)

Servings 4

Ingredients

3 cups cooked chicken, shredded or finely diced (about 1 pound, rotisserie is great)
1/2 cup mayonnaise
1/3 cup plain Greek yogurt (2% or whole for best texture)
1 tablespoon Dijon mustard
1 tablespoon lemon juice (plus more to taste)
2 teaspoons pickle brine (or apple cider vinegar)
1/2 teaspoon kosher salt (start with 1/4 teaspoon if using salty rotisserie chicken), plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon smoked paprika (optional but very good)
1/2 cup celery, finely diced
1/4 cup dill pickles, finely diced (or sweet pickles if you like that vibe)
2 tablespoons minced red onion or scallions
2 tablespoons chopped fresh dill or parsley

Optional add-ins

1/3 cup toasted chopped pecans or sliced almonds
1/3 cup halved red grapes (add right before serving for best texture)
A pinch of cayenne for heat

Instructions

Make the silky dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon, lemon juice, pickle brine, salt (start with less if your chicken is salty), pepper, garlic powder, and smoked paprika until smooth.
Add the chicken. Stir in the shredded or diced chicken until every piece is coated. If it looks a little tight, add 1 teaspoon of lemon juice or pickle brine.
Fold in the crunch. Add celery, pickles, red onion (or scallions), and herbs. Stir gently so it stays creamy and does not turn pasty.
Taste and adjust. This is the moment. Add more salt for savory, more lemon or brine for brightness, more pepper for bite.
Chill for peak flavor. Cover and refrigerate for 20 to 30 minutes. It’ll get more cohesive as it sits, and the dressing will thicken slightly.
Serve. Pile into toasted bread, tuck into wraps, scoop with crackers, or spoon into lettuce cups. Add a few extra herbs on top if you want it to look like you tried really hard.

Nutrition information is estimated.

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