Recipe

Best Spiced Chicken Salad Recipe

Luscious, rich, and lightly smoky with crisp celery and a bright lemony finish. This is the chicken salad that makes a basic sandwich feel like you tried.

By Matt Campbell

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4.9

A bowl of creamy spiced chicken salad topped with sliced scallions and cracked black pepper on a wooden counter with a spoon beside it

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Chicken salad has two modes: sad desk lunch, or why is this so good. This one is the second. We take tender shredded chicken and fold it into a creamy, tangy dressing that tastes warm and cozy from spices, but still feels fresh thanks to lemon, herbs, and crunchy celery.

The vibe is simple: accessible ingredients, clear steps, and plenty of tasting along the way. You can pile it into a sandwich, scoop it with crackers, tuck it into lettuce cups, or eat it straight from the bowl while “cleaning up.” No judgment. Only good seasoning.

Note: This recipe uses cooked chicken, so the cook time below does not include cooking the chicken. Use rotisserie, leftovers, or the quick method below.

How to Cook and Shred Chicken

Quick poach: Add 1 to 1 1/2 pounds boneless skinless chicken (breasts or thighs) to a pot. Cover with water or broth, add a pinch of salt, and bring to a gentle simmer. Cook until the thickest part hits 165°F, about 12 to 18 minutes depending on thickness. Rest 5 minutes, then shred.

Quick bake: Heat oven to 425°F. Place chicken on a sheet pan, season with salt and pepper, and bake until 165°F, about 18 to 25 minutes. Rest, then shred.

A close-up photo of shredded chicken being mixed with a creamy spiced dressing in a glass bowl

Why It Works

Luscious and rich, not heavy: A mayo and Greek yogurt base gives you creaminess with a little tang and lift.
Warm, savory spice that actually tastes like something: Smoked paprika, cumin, and a pinch of cayenne bring the cozy, while lemon keeps it bright.
Texture you can hear: Celery, red onion, and optional toasted nuts add crunch so every bite has contrast.
Meal prep friendly: It gets even better after a short chill, which is ideal for make-ahead lunches.

Pairs Well With

Storage Tips

Keep It Fresh

Refrigerate: Store in an airtight container for up to 3 to 4 days.
Best texture tip: If you know you are making it ahead, hold back half the celery and fold it in right before serving for maximum crunch.
Sandwich insurance: If packing lunch, keep chicken salad separate from bread. Assemble when you are ready to eat.
Freezing: Not recommended. Mayo and yogurt tend to split after thawing, and the veggies go soft.

Common Questions

What makes this chicken salad “spiced” but not overly spicy?

We use smoked paprika and cumin for warmth and depth, plus a small pinch of cayenne you can adjust. The heat is optional. The flavor is not.

Can I use rotisserie chicken?

Yes, and it is a great shortcut. Pull the meat while it is still slightly warm so it shreds easily, then let it cool before mixing so the dressing stays thick. Rotisserie chicken can be salty, so start with a little less added salt and adjust after you mix.

How do I keep chicken salad from getting watery?

Two things: let the chicken cool and dry off a bit, and do not add wet mix-ins (like juicy tomatoes) until right before serving. Also, finely mince onion instead of large chunks so it blends in without releasing as much water.

Can I make it dairy-free?

Absolutely. Swap the Greek yogurt for more mayo, or use a dairy-free yogurt alternative. Add an extra squeeze of lemon to keep that tang.

What is the best chicken to use?

Poached or baked boneless skinless breasts work, but I love thigh meat for a richer, juicier bite. You can also do a mix.

How long does it last in the fridge?

Stored in an airtight container, it keeps well for up to 3 to 4 days.

Any nut-free options for crunch?

Skip the nuts and use roasted sunflower seeds, pepitas, or extra celery. Same crunch, different route.

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

Large mixing bowl
Small bowl (for dressing)
Chef’s knife and cutting board
Measuring spoons
Forks or clean hands for shredding chicken
Rubber spatula or spoon for folding

I started making chicken salad the way most of us do, by eyeballing mayo into a bowl and hoping it would become lunch. Then I realized the difference between “fine” and “you want seconds” is usually one thing: seasoning that actually shows up. This version is my go-to when I want something comforting but still bright. It is the kind of recipe that often tastes even better the next day, like it had time to get its life together in the fridge.