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This classic chicken salad recipe tastes just like the creamy versions I grew up eating and reminds me of a chicken salad I used to order at a cute little coffee shop I loved. Made with simple ingredients, it’s sweet, savory, creamy, crunchy, and ready in ten minutes or less! Completely foolproof, this recipe is my favorite way to use leftover chicken and is perfect for meal prep and potlucks.
Gluten-free, dairy-free, and high-protein, this creamy chicken salad recipe is a summer staple even picky eaters love!
Quick & Easy Classic Chicken Salad Recipe
To me, nothing says summer quite like chicken salad. I make lots of different versions, like my apple dill chicken salad, taco chicken salad, pesto chicken salad, and my cranberry walnut chicken salad. They’re all great, but nothing beats a classic chicken salad recipe!
A family favorite, I keep a batch of this creamy chicken salad on hand in the summer, pulling it out for filling snacks, a quick lunch, or a light dinner. Served cold, it’s my go-to when it’s just too hot to cook.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Cooked Chicken: I make Instant Pot shredded chicken with chicken breasts at the beginning of the week to use in various recipes, like this chicken salad. Chicken thighs also work, but I find chicken breasts take on the flavor of the dressing more easily. If I’m in a hurry, I’ll pick up a rotisserie chicken and shred it up instead!
- Veggies: Red onion and celery stalks add a slightly tangy taste and lots of satisfying crunch.
- Dried Cranberries: These add a pop of sweetness. I look for dried cranberries without added sugar, but any brand will work.
- Mayonnaise: I use my homemade Paleo mayo, but store-bought mayonnaise is great. I love avocado oil mayo, but any kind you have on hand will taste great.
- Herbs and Spices: Garlic powder, dried dill, salt, and black pepper add a subtle, savory, herbaceous taste that gives the salad a little extra depth.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make This Classic Chicken Salad Recipe
- Prepare the ingredients: Shred the cooked chicken. You can use two forks, but I prefer to use my stand mixer, because it’s so much quicker! Then, chop the veggies into bite-sized pieces. This ensures you get a little bit of everything in each bite.
- Combine ingredients: Mix the shredded chicken, veggies, and dried cranberries in a large bowl. Then, add the remaining ingredients and stir until everything is evenly combined and coated
- Season and serve: At this point, I give my salad a quick taste and adjust the seasonings if needed. Enjoy cold!
Kitchen Tools I Use
Possible Variations
I keep this recipe simple, but feel free to get creative and make it your own with different swaps and add-ins. Some tasty variations include:
- Extra Crunchy: Add 1/2 cup of chopped nuts, like pecans, walnuts, or almonds, and 1 diced apple or a 1/2 cup of sliced red grapes for extra crunch and sweetness.
- Greek Chicken Salad: Replace the dried cranberries with 1/2 cup of diced cucumber, 1/4 cup of crumbled feta, and 2 tablespoons of chopped Kalamata olives. Then, finish with a squeeze of fresh lemon juice.
- Curry Chicken Salad: Stir in 1 to 2 teaspoons curry powder, 1/4 cup of golden raisins, and 1/4 cup of chopped cashews for a sweet and savory twist.
- Bacon Ranch Chicken Salad: Add 4 slices of crumbled bacon, 1 tablespoon of ranch seasoning, and 1/2 cup shredded cheddar cheese.
- Cranberry Pecan Chicken Salad: Mix in 1/2 cup of chopped pecans and 1 tablespoon of honey for an extra sweet and crunchy version.
- Buffalo Chicken Salad: Add 2 to 3 tablespoons of buffalo sauce, 1/4 cup of diced green onions, and 1/4 cup of crumbled blue cheese.
- Higher-Protein Chicken Salad: Replace half of the mayonnaise with plain Greek yogurt, and add 1 tablespoon Dijon mustard for extra flavor.
Serving Suggestions
I typically serve this traditional chicken salad recipe between slices of sourdough bread, sandwich bread, Paleo bread, or even a croissant with lettuce for a filling chicken salad sandwich.
Or, for a low-carb option, I spoon it into lettuce wraps. It’s also delicious spooned over greens and topped with fresh herbs for a hearty salad, or enjoyed with vegetables and gluten-free crackers as a dip.
How to Store
Leftover chicken salad will keep fresh in an airtight container in the refrigerator for up to 4 days. If possible, I recommend preparing the recipe a day in advance to really let the flavors meld in the fridge! Then, just give the salad a quick stir to redistribute the ingredients before serving.
I don’t recommend freezing chicken salad, because the mayo doesn’t thaw well, and the salad is likely to become mushy. Luckily, it’s super quick to toss together!
More Easy Chicken Salad Recipes
Classic Chicken Salad Recipe
Ingredients
- 2 to 3 cups shredded cooked chicken / or rotisserie chicken
- 1/2 small red onion finely diced
- 2 celery stalks finely diced
- 1/3 cup dried cranberries
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
Instructions
- Shred chicken using a stand mixer or hand mixer.
- In a large mixing bowl, combine the shredded chicken, red onion, celery, and dried cranberries.
- Add the mayonnaise, garlic powder, dried dill, salt, and black pepper.
- Stir until everything is evenly coated and well combined.
- Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve immediately or refrigerate until ready to serve.
Love your chicken salad recipe! I have started making it once a week this summer!