Easy Chicken Salad Recipe
I grew up on a simple chicken salad that showed up at picnics, school lunches, and last-minute dinners. This version is the same comforting, creamy mix—just three pantry-friendly ingredients and a few minutes of hands-on time. It’s an easy chicken salad recipe that’s great when you want something light, customizable, and quick to pull together after a weeknight roast or using leftover rotisserie chicken.
Why you’ll love this dish
This recipe is tiny in ingredient count but big on convenience. With cooked chicken, sweet pickle relish, and a touch of mayonnaise, you get bright flavor and creamy texture without a long ingredient list or complicated steps. It’s perfect for:
- Weeknight lunches or last-minute potlucks.
- A kid-friendly sandwich that doesn’t require chopping or unusual spices.
- Low-effort meal prep: make it once and use it for sandwiches, salads, or appetizers all week.
“Perfectly simple—tangy, creamy, and fast. The relish adds a sweet zip that keeps me coming back.”
If you’re looking for other easy ways to turn cooked chicken into dinner, try this Balsamic Baked Chicken Breast for another fast, flavorful option.
Step-by-step overview
Before you get the bowls out, here’s what happens in three quick steps:
- Shred the cooked chicken so the salad has bite-sized strands that hold dressing well.
- Fold in sweet pickle relish for brightness and texture.
- Add mayonnaise slowly, stirring until the chicken is just held together—don’t overdo it.
This sets expectations: no chopping, no cooking, and you’ll be able to serve in under 10 minutes if the chicken is already cooked.
What you’ll need
- 12 ounces cooked chicken breast (shredded with a fork)
- 2 tablespoons sweet pickle relish
- 1/4 cup (or slightly less) mayonnaise
Notes/substitutions:
- Chicken: rotisserie, poached, or leftover baked chicken all work. For more flavor, use a mix of white and dark meat.
- Mayonnaise: use light mayo, Greek yogurt, or a 50/50 mix of mayo and Greek yogurt to reduce fat but keep creaminess.
- Relish: if you prefer less sweetness, use dill relish or finely chopped dill pickles instead for a tangier result.
Directions
- Shred the cooked chicken with two forks into a medium bowl. Aim for thin, even pieces so every bite gets coated.
- Spoon in the sweet pickle relish and fold it into the chicken. This distributes the flavor and adds small bursts of texture.
- Add the mayonnaise slowly—start with a few tablespoons and incorporate. Stir gently until the mixture holds together but isn’t soggy.
- Taste and adjust: add a pinch of salt or a grind of black pepper if needed. Avoid adding too much mayonnaise; the goal is bind and balance, not drown the chicken.
- Serve immediately on lettuce, between slices of white or toasted wheat bread, or spooned into phyllo cups for an appetizer.
Best ways to enjoy it
- Classic sandwich: pile onto toasted wheat bread with crisp lettuce for a simple lunch.
- Lettuce cups: spoon into romaine or butter lettuce for a low-carb option.
- Appetizer bites: fill mini phyllo shells and garnish with a small sprig of dill or chive.
- Salad topper: add over mixed greens with cherry tomatoes and cucumbers for a quick composed salad.
Pairings: potato chips or a crunchy slaw, iced tea or a crisp white wine for lighter meals.
Storage and reheating tips
- Refrigerator: store in an airtight container for up to 3–4 days. Because of the mayonnaise and chicken, keep it chilled and don’t leave at room temperature for more than two hours.
- Freezing: not recommended—the mayo texture changes when frozen and thawed. If you must freeze, consider freezing the shredded chicken only and add relish and mayo after thawing.
- Safe handling: use clean utensils when serving to avoid cross-contamination, and always refrigerate within two hours of making.
Pro chef tips
- Shred hot or cold: shred warm chicken for easier shredding, or use cold chicken if you prefer firmer pieces.
- Texture control: if you want chunkier salad, use a knife to coarsely dice the chicken instead of shredding.
- Flavor boost without extra mayo: fold in a teaspoon of Dijon mustard or a squeeze of lemon for brightness without adding more mayonnaise. For an herb lift, stir in minced celery leaves, parsley, or chives.
- Quick meal prep: make the chicken ahead (poach or roast a few breasts) and freeze portions so you can pull together this salad in minutes. For other quick chicken ideas, this Creamy Pepperoncini Chicken Skillet shows another fast way to use cooked or quickly cooked chicken.
Creative twists
- Waldorf-style: add diced apple, halved grapes, and chopped walnuts for crunch and sweet-tart notes.
- Curry chicken salad: stir in 1/2 teaspoon curry powder and replace relish with chopped mango chutney.
- Mediterranean: replace relish with chopped roasted red peppers and add a tablespoon of plain Greek yogurt and a squeeze of lemon.
- Avocado swap: mash half an avocado into the salad for creaminess with less mayonnaise.
If you want a nuttier crunch and an Asian-inspired version, check out this crunchy chicken salad for more ideas: Chicken Cashew Crunch Salad.
Common questions
Q: How long does chicken salad keep in the fridge?
A: Properly stored in an airtight container, it keeps 3–4 days. Discard if it smells off or you see separation and sliminess.
Q: Can I make this with canned chicken?
A: Yes. Drain canned chicken well and flake with a fork. The texture will be softer than freshly cooked chicken.
Q: Is there a lower-calorie version?
A: Use 2 tablespoons of light mayo plus 2 tablespoons plain Greek yogurt, or replace mayo entirely with Greek yogurt for fewer calories and higher protein.
Q: Can I add vegetables?
A: Absolutely. Finely chopped celery, scallion, or bell pepper add crunch and freshness—add just before serving to keep them crisp.
Conclusion
This easy chicken salad recipe shines because it’s quick, forgiving, and endlessly adaptable—perfect for lunches, light dinners, and party apps. If you want to compare variations or get more classic inspiration, see this Classic Chicken Salad Recipe. For a lighter take and more ideas from another trusted source, check out Easy Chicken Salad Recipe – Skinnytaste.
Easy Chicken Salad
Ingredients
Main Ingredients
- 12 ounces cooked chicken breast (shredded with a fork) Rotisserie, poached, or leftover baked chicken all work.
- 2 tablespoons sweet pickle relish For less sweetness, use dill relish or finely chopped dill pickles.
- 1/4 cup mayonnaise Can substitute with light mayo, Greek yogurt, or a mix to reduce fat.
Instructions
Preparation
- Shred the cooked chicken with two forks into a medium bowl.
- Spoon in the sweet pickle relish and fold it into the chicken.
- Add the mayonnaise slowly, stirring gently until the mixture holds together.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately on lettuce, in sandwiches, or as an appetizer.
