Classic Chicken Salad with Creamy Dressing and Crunchy Celery Recipe
I make this chicken salad at least once a week — it’s the kind of recipe that feels effortless yet always hits the spot. With shredded cooked chicken, crunchy celery, a tangy Dijon lift, and a creamy binder that can be mayo or Greek yogurt, it’s perfect for quick lunches, picnic boxes, or an easy weeknight dinner that everyone in the family will eat. If you’re pairing it with something warm, try a cozy soup like this homestyle chicken noodle soup for a comforting combo.
Why you’ll love this dish
This classic chicken salad is simple, flexible, and reliably tasty. It’s one of those recipes where a handful of pantry staples turns leftover chicken into a fresh, flavorful meal in minutes. It’s great for:
- Quick weekday lunches or make-ahead meal prep.
- Kid-friendly sandwiches and picnic spreads.
- A light dinner when paired with a green salad or crusty bread.
“Crisp celery and just enough Dijon make this the chicken salad I actually crave — crunchy, creamy, and perfectly balanced.” — home cook review
Because the dressing is minimal, the chicken flavor stays front-and-center. Swap mayo for Greek yogurt if you want a tangier, lower-fat version without losing creaminess.
Step-by-step overview
Before you start: this recipe is mostly mixing, no cooking required if you already have cooked chicken. Here’s the simple flow so you know what to expect:
- Shred or chop cooked chicken to bite-sized pieces.
- Chop celery and dice the red onion for crunch and bite.
- Combine chicken, celery, onion, mayonnaise (or Greek yogurt), and Dijon mustard in a bowl.
- Season with salt and pepper, stir until creamy and evenly mixed.
- Chill for at least 30 minutes to let flavors meld, then serve.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie chicken works great; see notes below)
- ½ cup mayonnaise OR Greek yogurt (use yogurt for a tangier, lighter salad)
- 1 celery stalk, chopped (for crunch)
- ¼ cup red onion, diced (or swap with green onions for milder flavor)
- 1 tsp Dijon mustard (adds depth and acidity)
- Salt & pepper to taste
Notes:
- For lower sodium, use low-sodium mayo or plain Greek yogurt and adjust salt at the end.
- To make it more substantial, stir in 2 tbsp chopped toasted almonds or grapes for sweetness.
How to prepare it
- Shred the cooked chicken into bite-sized pieces. Use two forks or pulse briefly in a food processor for a finer texture.
- Chop the celery finely so each bite has a little crunch. Dice the red onion and rinse briefly if you want to mellow the sharpness.
- In a medium bowl, add the shredded chicken, mayonnaise (or Greek yogurt), chopped celery, diced red onion, and Dijon mustard.
- Season with salt and pepper to taste. Start with a pinch of each and adjust after tasting.
- Stir well until everything is coated and the mixture is creamy. Scrape the sides of the bowl to incorporate any stray bits.
- Cover the bowl with plastic wrap or transfer the salad to a sealed container. Refrigerate for at least 30 minutes to let flavors meld and to chill before serving.
Best ways to enjoy it
- Spoon onto toasted bread or croissants for sandwiches.
- Serve on a bed of mixed greens with a squeeze of lemon.
- Stuff into avocado halves or hollowed tomatoes for a low-carb option.
- Make mini sliders for parties or pack it in a pita for lunches.
If you want a heartier pairing, try it alongside this creamy pasta idea like penne with chicken, mushrooms and creamy asparagus — the textures contrast nicely.
Storage and reheating tips
- Refrigeration: Store in an airtight container for up to 3–4 days. Keep it chilled at or below 40°F (4°C).
- Freezing: Chicken salad with mayo or yogurt doesn’t freeze well — the texture becomes watery and separates. If you must freeze, omit celery (add fresh later) and expect some texture changes; store for up to 1 month and thaw in the fridge.
- Reheating: This is best served cold or at room temperature. If you prefer warm, remove a portion and briefly heat the chicken before mixing with fresh mayo/yogurt and other ingredients.
- Food safety: Don’t leave chicken salad out at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
Pro chef tips
- Use warm shredded chicken for better absorption of seasoning — it soaks up flavors faster. Let it cool before adding mayo or yogurt to keep the dressing texture intact.
- If your salad tastes flat after chilling, brighten it with a squeeze of lemon juice or a splash of apple cider vinegar.
- For extra crunch without extra prep, stir in toasted sunflower seeds.
- Want less onion bite? Soak diced red onion in cold water for 5 minutes, then drain. It mellows the sharpness but keeps the crunch.
- If using whole roast chicken, carve from the thighs for juicier, more flavorful salad. For guidance on roasting methods that yield great leftovers, see this roast chicken tip: roast chicken with creamy sauce, potatoes and asparagus.
Flavor swaps
- Curry chicken salad: Stir in 1 tsp curry powder, add raisins and chopped almonds.
- Mediterranean: Replace Dijon with lemon juice and olive oil, add chopped cucumber, kalamata olives, and a sprinkle of oregano.
- Avocado-lime: Mash half an avocado into the dressing with lime juice instead of mayo.
- Vegan/vegetarian: Use shredded jackfruit or chickpeas mashed slightly; swap mayo for vegan mayo or blended silken tofu.
- Add fruit: Grapes, diced apple, or pear add a nice sweet contrast.
Common questions
Q: How long does this take to make?
A: Active prep is about 10 minutes if the chicken is already cooked. Add 30 minutes chilling time for best flavor.
Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is an excellent shortcut. Shred meat from breasts and thighs for a mix of lean and juicy pieces.
Q: Mayo or Greek yogurt — which is better?
A: It depends on preference. Mayo gives a richer, creamier mouthfeel. Greek yogurt is tangier and lower in fat. You can also mix them 50/50 for balance.
Q: Is it safe to make ahead for a picnic?
A: Yes, if you keep the salad chilled in a cooler and consume within a few hours. Follow the 2-hour rule for perishable foods (1 hour in hot conditions).
Q: Can I add more mix-ins like nuts or fruit?
A: Yes. Add textures like toasted nuts, diced apple, grapes, or dried cranberries to suit your taste.
Conclusion
This straightforward chicken salad is a weeknight hero — quick to assemble, endlessly adaptable, and reliably delicious. For variations and a yogurt-forward dressing idea, check out this Sweet and Savory Chicken Salad with Creamy Yogurt Dressing. If you’d like another method and extra tips on building the perfect chicken salad, see this detailed Chicken Salad Recipe (Our Best Ever) from The Kitchn.
Classic Chicken Salad
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works great.
- ½ cup mayonnaise OR Greek yogurt Use yogurt for a tangier, lighter salad.
- 1 stalk celery, chopped Adds crunch.
- ¼ cup red onion, diced Can swap with green onions for milder flavor.
- 1 tsp Dijon mustard Adds depth and acidity.
- Salt & pepper to taste
Instructions
Preparation
- Shred or chop cooked chicken into bite-sized pieces.
- Chop celery finely and dice the red onion for crunch.
- In a medium bowl, combine the chicken, celery, onion, mayonnaise (or Greek yogurt), and Dijon mustard.
- Season with salt and pepper and stir until the mixture is creamy and evenly mixed.
- Cover and refrigerate for at least 30 minutes to let flavors meld before serving.
