Classic Chicken Salad: Quick and Easy Comfort Food Delight
I first made this chicken salad on a cramped weeknight when a rotisserie bird and a few pantry staples saved dinner—and it’s been a go-to ever since. This Classic Chicken Salad: Quick and Easy Comfort Food Delight is exactly what it sounds like: tender cooked chicken bound in a bright, tangy mayo-lemon dressing, with crisp celery and a punch of onion. It’s perfect for sandwiches, lettuce wraps, or a picnic tub that travels well.
Why you’ll love this dish
This chicken salad is fast, forgiving, and endlessly adaptable. Use leftover roasted or store-bought rotisserie chicken to cut prep time, swap Greek yogurt for part of the mayo to lighten it, or add fruit and nuts to make it brunch-ready. It’s a real weeknight workhorse — kid-friendly, commuter-friendly, and great for feeding a crowd at potlucks or summer gatherings.
“Comforting, crunchy, and bright—this is the chicken salad I turn to when I want something that feels homemade but comes together in minutes.”
Because it’s so simple, you can easily scale or tweak it to suit different diets or textures. If you roast your own chicken, try the flavors from this balsamic-baked chicken breast to mix up the base protein: https://mixmirth.com/balsamic-baked-chicken-breast-a-delicious-and-easy-recipe-for-dinner/
How this recipe comes together
Quick overview so you know what to expect:
- Shred or dice cooked chicken.
- Mix a creamy dressing of mayonnaise (or part Greek yogurt), Dijon, lemon juice, salt, and pepper.
- Fold in diced celery, red onion, and green onions.
- Chill briefly so flavors meld, then serve on bread, lettuce, or with chips.
This is mostly assembly — no cooking required unless you’re preparing the chicken from scratch. Total hands-on time is about 10 minutes if your chicken is already cooked, plus optional chilling.
Gather these items
Key ingredients (serves 3–4):
- 2 cups cooked chicken, shredded or diced (leftover rotisserie is ideal)
- 1 cup mayonnaise (swap with Greek yogurt for a lighter option)
- 1 cup diced celery (adds crunch; try diced apple for sweetness)
- 1/2 cup diced red onion (green onions are milder)
- 1/4 cup sliced green onions (or 2 tbsp chopped fresh dill or parsley)
- 1 tablespoon Dijon mustard (honey mustard for a sweeter profile)
- 2 tablespoons lemon juice (vinegar can substitute)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper (white pepper for a gentler spice)
- 4 large lettuce leaves (for wraps or beds)
- 4 slices crusty bread or sourdough (for sandwiches)
- 1 cup tortilla chips (for serving alongside)
Ingredient notes:
- For lighter texture, use 1/2 cup mayo + 1/2 cup Greek yogurt.
- If you want added sweetness and crunch, add 1/2 cup diced apple and 1/4 cup toasted walnuts or pecans.
How to prepare it
- Prepare the chicken: If using leftover whole chicken or rotisserie, remove skin and shred or dice into bite-sized pieces. Pat dry any excess juices.
- Make the dressing: In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Prep the mix-ins: Dice celery and red onion. Slice green onions. If adding apple or herbs, dice/smash them now.
- Combine: Add chicken, celery, red onion, and green onions to the dressing. Fold gently with a spatula until everything is coated.
- Taste and adjust: Check for seasoning. Add more lemon, salt, or pepper as desired.
- Chill (optional): Cover and refrigerate 20–30 minutes to let flavors meld. Serve chilled or at cool room temperature.
Quick tip: If the salad tastes a bit flat after chilling, brighten it with an extra squeeze of lemon or a pinch more salt.
For a different application using cooked chicken, try a flavorful transformation like this quick enchilada recipe for a family dinner switch-up: https://mixmirth.com/ultimate-quick-and-easy-chicken-enchiladas/
What to serve it with
This chicken salad shines in many formats:
- Classic sandwich: Pile between two slices of crusty sourdough with lettuce.
- Lettuce wraps: Spoon into crisp romaine or butter lettuce leaves for a low-carb meal.
- On a bed of greens: Add tomatoes, cucumber, and a drizzle of olive oil for a light lunch.
- Picnics: Pack in a sealed container and serve with crackers or tortilla chips for crunch.
- Brunch board: Include fruit, croissants, and pickles for variety.
For heartier pairing or picnic-style options, serve alongside baked potatoes topped with BBQ chicken for a comfort-food duo: https://mixmirth.com/bbq-chicken-stuffed-baked-potatoes-an-amazing-ultimate-comfort-food-classic/
Keeping leftovers fresh
- Refrigerate: Store chicken salad in an airtight container and refrigerate within 2 hours of serving. Use within 3–4 days.
- Freezing: Avoid freezing fully dressed chicken salad—it breaks and becomes watery. Instead, freeze cooked chicken separately (up to 4 months) and thaw before mixing with dressing and fresh add-ins.
- Reheating: If you prefer warm, gently reheat just the chicken before combining with dressing. Never microwave the assembled salad; mayonnaise-based dishes don’t reheat well.
Food safety note: Because this recipe contains mayonnaise and cooked poultry, keep it chilled and discard if left out more than 2 hours (1 hour if above 90°F).
Pro chef tips
- Texture matters: Chop chicken into uniform pieces so every bite has a consistent ratio of chicken to mix-ins.
- Drain extras: If using frozen thawed chicken or apples, pat dry to avoid a watery salad.
- Flavor burst: Let the salad rest in the refrigerator for at least 20 minutes so the lemon and mustard mellow into the mayo.
- Make-ahead: Mix the dressing and prep veggies up to a day ahead. Combine with chicken just before serving for the freshest texture.
- Crunch upgrade: Toasted slivered almonds, chopped celery ribs, or sunflower seeds add a pleasant contrast.
Flavor swaps
- Waldorf-style: Add 1/2 cup diced apple and 1/4 cup chopped walnuts with a tablespoon of honey.
- Curry chicken salad: Stir in 1–2 teaspoons curry powder and swap diced apple for golden raisins.
- Avocado chicken salad: Fold in diced avocado and reduce mayo by 1/4 cup. Serve immediately to avoid browning.
- Spicy: Add 1–2 teaspoons Sriracha or a diced jalapeño for heat.
- Low-fat: Use 3/4 cup Greek yogurt + 1/4 cup mayo for creaminess with less fat.
Your questions answered
Q: How long does it take to make this chicken salad?
A: If you have cooked chicken ready, the assembly takes about 10 minutes. Chill time adds another 20–30 minutes if desired.
Q: Can I use leftover rotisserie chicken?
A: Absolutely. Rotisserie is ideal—it’s flavorful and already cooked. Remove skin and shred or dice before mixing.
Q: Can I make this ahead for a party?
A: Yes. Prep the dressing and chop ingredients up to a day ahead. Combine with chicken a few hours before serving and keep chilled.
Q: Is it safe to freeze chicken salad?
A: Not recommended for assembled salad. The mayo-based dressing separates when frozen. Freeze the cooked chicken only; thaw and mix with fresh dressing later.
Q: Any allergen swaps?
A: For egg-free, use a vegan mayo. For nut-free, skip nuts or use toasted seeds.
Conclusion
This Classic Chicken Salad is a simple, flexible recipe that fits lunches, picnics, and weeknight dinners. For more classic takes and variations, check out this detailed Classic Chicken Salad Recipe: A Timeless Delight from The Kitchen Wife: https://www.thekitchenwife.net/2019/09/classic-chicken-salad-recipe.html, and for another trusted recipe approach, see this Chicken Salad Recipe (Our Best Ever) at The Kitchn: https://www.thekitchn.com/chicken-salad-recipe-23653976.
Classic Chicken Salad
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded or diced Leftover rotisserie chicken is ideal
- 1 cup mayonnaise Swap with Greek yogurt for a lighter option
- 1 cup diced celery Adds crunch; try diced apple for sweetness
- 1/2 cup diced red onion Green onions are milder
- 1/4 cup sliced green onions Or 2 tbsp chopped fresh dill or parsley
- 1 tablespoon Dijon mustard Honey mustard for a sweeter profile
- 2 tablespoons lemon juice Vinegar can substitute
- 1 teaspoon kosher salt Adjust to taste
- 1/2 teaspoon black pepper White pepper for a gentler spice
- 4 large lettuce leaves For wraps or beds
- 4 slices crusty bread or sourdough For sandwiches
- 1 cup tortilla chips For serving alongside
Instructions
Preparation
- If using leftover whole chicken or rotisserie chicken, remove skin and shred or dice into bite-sized pieces. Pat dry any excess juices.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Dice celery and red onion. Slice green onions. If adding apple or herbs, dice/smash them now.
- Add chicken, celery, red onion, and green onions to the dressing. Fold gently with a spatula until everything is coated.
- Check for seasoning. Add more lemon, salt, or pepper as desired.
- Cover and refrigerate 20–30 minutes to let flavors meld. Serve chilled or at cool room temperature.
