Easy Chicken Salad Recipe (with video)
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This easy chicken salad recipe is creamy, crunchy, and ready in under 15 minutes. Made with tender chicken, crisp celery, and a simple homemade dressing, it is the perfect quick lunch or easy meal prep staple.
If you need a fast chicken salad recipe that actually tastes better than the deli version, this is it. Simple ingredients, classic flavor, and endlessly adaptable.
I make this on repeat – sometimes classic with onion and celery, sometimes with grapes and pecans for the kids. We usually use rotisserie chicken to keep it extra easy, but any cooked chicken works.
Make it once and you will never grab the store-bought tub again.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- You can make chicken salad ahead of time. About a day in advance is awesome to allow the flavors to blend.
- Packed with protein. This is a low carb salad that will satisfy your hunger! It’s super filling.
- Customizable. This is an easy recipe to adapt to your liking. Change it up! (see the notes card for chicken salad variations).
- Budget friendly. This is a fairly inexpensive recipe to make, and uses ingredients you are likely to have on hand already.
Making chicken salad a little healthier
Switching out most of the mayo usually found in this type of salad for Greek yogurt is a great way to keep the calories down, and still have that creamy taste. You’ll save on saturated fat and not sacrifice taste!
If you love this, you’ll love my Egg Salad, Crunchy Curried Chicken Salad or my Southwestern Pasta Salad!
How to cook chicken for a salad:
It’s super easy. I typically use a whole roasted chicken from the grocery store, but whenever I have a hankering to make this, here’s what I do:
Poaching
Add chicken breasts, a little salt and pepper and enough water or chicken broth to cover the chicken to a saucepan. Heat to a simmer (don’t boil), and poach chicken until it reaches 165°F. Cool completely, before you dice or shred the chicken.
Instant Pot
Season chicken breasts, and add to instant pot (use the trivet).Add 1 cup of water or chicken broth to the pot. Cover, seal and set to high pressure for 10 minutes. Do a quick release. Cool completely before dicing.
Baking
I roast chicken breasts in the oven and let them cool before using. How to bake chicken breasts. You can also use air fryer chicken breast, from Every Day Family Cooking!
What to serve with chicken salad
Serve with crackers, on a bed of lettuce or in lettuce wraps, or in a chicken salad sandwich with some lettuce leaves. I especially love it on a fresh croissant.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Greek yogurt. You can sub sour cream if you’d prefer. I use plain unflavored yogurt. I love the tang it adds.
- Mayonnaise. Use your favorite brand!
- Apple cider vinegar. Use lemon juice if you don’t have apple cider vinegar. I’m a huge believer in using whatever you have! White wine vinegar also works well for this.
- Dijon mustard. This will give a lovely savory flavor to the dressing. If you are out of Dijon, stone ground and whole-grain mustards are also good. Deli mustard is also a favorite!
- Salt and black pepper. To taste, as always
- Celery. Dice the celery small.
- Red onion. Dice this the same size as the celery.
- Chicken See notes for how to cook chicken for a salad. I typically use leftover chicken or just cook chicken breasts in the instant pot, but chicken thighs can also be used. I let them cool completely before chopping them for the salad. You can also use canned chicken if that is what you have on hand.
How to make homemade chicken salad
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMake the salad dressing. In a large bowl, whisk together the yogurt, mayo, vinegar, mustard, salt, and pepper. Whisk it (whisk it real good!) until well blended.
Add the celery, red onion and chicken. Dice the onion, celery and chicken into chunks. Add to the bowl.
Mix. Using a spatula, gently mix everything together.
Serve. For best results refrigerate for at least an hour. It will be more flavorful and ready to serve if you allow the salad to chill before serving.
Kylee’s Notes
What to do with leftovers
Store chicken salad in an airtight container in the refrigerator for up to 4 days.
Substitutions/Additions
Add some garlic powder, onion powder, green onion, or a 1/4 cup of pickle relish, or some fresh dill.
Adding red grapes, fresh herbs like cilantro, basil or parsley or green onions as well as sliced almonds (or other chopped nuts like walnuts or pecans) is a great way to switch it up.
Add some chopped boiled eggs to the mix for added protein.
Dried cranberries are a sweet way to add a little chew!
Some of our favorite salad recipes:
- Crunchy Curried Chicken Salad. A brilliant make-ahead curried chicken salad balanced with tart apples, sweet raisins, and finished with cilantro, this is one you will make over and over!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Southwest Chicken Salad (with Chipotle Ranch Dressing). Classic flavors made fabulous in this hearty Southwest Chicken Salad. With enough protein to make this a wonderful main dish vs a side, this is a salad you’ll make over and over!
- Watermelon Feta Salad. Featuring juicy watermelon, tangy feta cheese, and fresh mint makes the perfect dish for hot days! Experience the ultimate summer duo with this irresistible recipe.
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Classic Easy Chicken Salad Recipe
Ingredients
Dressing
- 1/4 cup plain free Greek yogurt
- 1/4 cup low fat mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
Salad
- 2 celery stalks finely diced
- 2 tablespoons red onion finely diced
- 1 1/2 cup cooked chicken breast diced
Instructions
Whisk together the dressing
- Whisk together 1/4 cup plain free Greek yogurt, 1/4 cup low fat mayonnaise, 1 tablespoon apple cider vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt and 1/2 teaspoon cracked pepper until well blended.
Add the veggies and chicken
- Add the diced 2 celery stalks, 2 tablespoons red onion and 1 1/2 cup cooked chicken breast.
- Mix until well combined.
Chill and serve
- Refrigerate for at least an hour before serving.
- Serve with crackers, or on bread.
- Devour.
Video
Notes
Instant Pot
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Meal planning totally makes life easier. I’ve had nights where I don’t even eat dinner because I don’t have a plan and I have too many things to do (no kids to feed). It’s so much better when planned. My boyfriend is in love with chicken salad, so he would possibly do anything for me if I made this. I need to come up with a list first… 🙂
Love the idea of subbing mayo for Greek yogurt! 🙂
I hope things slow down for you soon!