Craving an easy chicken salad recipe that tastes deli-level without the price tag? This version keeps it classic and balanced: tender shredded chicken, a light-and-creamy dressing (Greek yogurt + mayo), crisp celery, a little red onion for bite, lemon for brightness, and herbs for a clean finish. It’s meal-prep friendly, sandwich-ready, and perfect on greens.

Easy Chicken Salad Recipe

Why we love the easy chicken salad recipe

Texture balance: Shredded chicken + crisp celery = creamy crunch in every bite.
Lighter, not light-tasting: Greek yogurt cuts heaviness; mayo keeps it silky.
Acid + aromatics: Lemon and Dijon wake up the dressing; dill/parsley make it fresh, not flat.
Make-ahead friendly: Holds 3–4 days; tastes better after a short chill.

Ingredients for Easy Chicken Salad Recipe

Chicken: Rotisserie is fastest and tastiest. Leftover roasted or grilled chicken works, too. If starting raw, a simple poach (salted water + bay leaf if you have it) gives juicy results.
Greek yogurt vs. mayo: 50/50 is the sweet spot; go 2/3 yogurt if you prefer lighter, then add a splash more lemon and a pinch more salt.
Crunch & sweet: Grapes or apples + toasted nuts deliver deli-classic contrast. Keep it classic (no fruit) if you prefer savory only.
Onion: Mince very fine; a quick 5-minute soak in cold water tames the bite.
Herbs: Dill = deli; parsley = clean and versatile. Chives are great if you have them.

How To Make Easy Chicken Salad Recipe

Prep the chicken: If using rotisserie, remove skin and shred the meat finely (mixing light and dark meat gives better flavor). For poached: simmer salted water, add chicken breasts, cook 12–15 minutes to 165°F/74°C, cool, then shred.
Make the dressing: In a large bowl, whisk Greek yogurt, mayo, Dijon, lemon juice, salt, and pepper until smooth. Taste and adjust salt/lemon now.
Fold & balance: Add chicken, celery, red onion, and herbs. Fold gently until everything is evenly coated. Stir in any add-ins you choose (grapes/almonds, etc.).
Chill (optional, recommended): Cover and refrigerate 20–30 minutes so flavors marry and the dressing clings.
Serve: Spoon onto greens, pile into a sandwich or croissant, or scoop with crackers. Finish with extra herbs and a squeeze of lemon if you like it brighter.

Pro Tips (Chef Notes)

Shred small: Finer shreds bind better to dressing, so the salad spreads nicely and doesn’t feel chunky.
Season in layers: Salt the poaching water (if poaching), then taste the dressing before adding chicken, then taste again after mixing.
Let it chill: Even 20 minutes sets texture; overnight is even better for meal prep.
Toasted nuts last: If packing for later, fold in nuts just before serving to keep them crisp.
Moisture control: If your chicken is very lean/dry, add 1–2 tsp olive oil or a spoon of extra mayo to restore silkiness.

Serving Ideas

Sandwich: Pile onto toasted sourdough or a flaky croissant with lettuce and tomato.
Low-carb: Spoon into butter lettuce cups with cucumber ribbons.
Bistro plate: Serve a generous scoop with mixed greens, sliced avocado, and crackers.
Meal prep bowls: Chicken salad + quinoa or farro + crunchy veg + lemon wedge.

Storage & Food Safety

Fridge: Airtight container 3–4 days.
Not freezer-friendly: Mayo/yogurt dressings can split when frozen.
Transport tip: Keep chilled and pack greens/bread separately to avoid soggy textures.

FAQs

Can I use canned chicken?
You can, but drain and press dry for the best texture. Fresh shredded chicken gives a more professional result.

How do I make it dairy-free?
Use all-mayo or a dairy-free yogurt. Adjust the lemon and salt to keep the balance.

Can I make it ahead?
Yes—mix up to 2 days in advance. Add nuts/fruit right before serving for the best texture.

Craving more chicken ideas? Browse our full Chicken Recipes category for air fryer wins, sheet-pan dinners, and creamy curries.

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