This Classic Chicken Salad is perfectly tender and creamy with crunchy bits of celery and onion sprinkled throughout. You will never want to use another chicken salad recipe again!
Well, I finally did it. I scheduled my first doctor check up as an adult. With the exception of being sick or injured, I don’t think I’ve seen a doctor since my mother brought me for my regular appointments as a teenager. In my expert opinion, seeing doctors are bad for your health. The way I see it, I can’t ever be diagnosed with a terminal illness if I never let a doctor look at me. That is bulletproof logic right there my friends!
If I come back next week to tell you I am dying I want this classic chicken salad recipe served at my funeral. I also want a comedian at my funeral telling inappropriate jokes. If you have to choose between getting the chicken salad or the comedian, go with the comedian.
Traditional Chicken Salad Recipe Ingredients
You shouldn’t wait for my funeral to enjoy this easy chicken salad though. I have a tendency of sticking around just to annoy people. Go ahead and whip up this traditional chicken salad recipe for lunch. It has all of the classic chicken salad ingredients you crave – tender shredded chicken, chopped celery and onions, and plenty of creaminess!
The celery and onions add a satisfying crunch to each bite, while mayo soaks up the flavor of the seasonings and dijon mustard. Parsely is added for color and herbal freshness. You can customize the ingredients to fit your tastes, but you can’t go wrong by sticking to the recipe.
Easy Rotisserie Chicken Salad Recipe
Easy Rotisserie Chicken Salad RecipeDo you want to know my secret to making the best chicken salad? Use rotisserie chicken! Seriously, it is perfect. It is already cooked, it is exceptionally tender, and loaded with flavor. Not only does it make this chicken salad recipe easier, it tastes better too!
Can I Make Chicken Salad Ahead of Time?
Yes! This Chicken Salad recipe is great to make ahead. It is meant to be enjoyed cold, so you can simply whip up a batch and store it in the refrigerator. Plus, this gives time for the flavors to meld properly. However, there is nothing wrong with eating it right away either. This salad will last approximately 4 days before the quality starts noticably degrading.
How to Serve Chicken Salad
Chicken salad is a very versatile dish. My favorite way to enjoy it is as a sandwich on a bun. Though cheap “bread-aisle” buns will work fine, getting artisan buns from the bakery department can really elevate this dish. Alternatively, serving chicken salad on crackers or simply naked in a bowl are perfectly suitable options as well.
More Ways to Make Chicken Salad
Though this classic chicken salad recipe is a very popular way many people enjoy chicken salad, there are many flavorful variations to try as well! If you are craving a jazzed up chicken salad with punches of fruit dazzling your taste buds, try my Chicken Salad with Grapes and Pecans or my Chicken Salad with Apples.
If you are looking for a boldly flavored chicken salad recipe, check out my BBQ Chicken Salad, or Grilled Chipotle Chicken Salad. Otherwise, avocado is an extremely flavorful creative addition that stars in my Avocado Chipotle Chicken Salad and my Bacon Avocado Chicken Salad.
Classic Chicken Salad
Ingredients
- 2 cups shredded chicken breast (can use 1 rotisserie chicken), cooked & cooled
- 1/2 cup mayo
- 1 tbsp dijon mustard
- 1 stalk celery (chopped)
- 1/2 medium yellow onion (chopped)
- 1 tbsp chopped parsley
- 1/4 tsp salt
- fresh ground pepper to taste
- buns for serving
Instructions
- Add all ingredients to a large bowl and mix to combine.
- Place ~1/3 cup of mixture on buns and enjoy. Or refrigerate chicken salad for later use.
Video
Notes
If you enjoyed my Classic Chicken Salad recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Jill says
This is a classic for a reason!
Cheryl Lynn Belangee says
I don’t eat onions, and I always use miracle whip. This was prstty good.
Fox Valley Foodie says
Miracle Whip would probably be a tasty substitution!
Linda Ross says
Can I add hard boiled eggs? And if so, should I had more mayonnaise?
Fox Valley Foodie says
Absolutely you can! I wouldn’t add more mayo unless needed. If you accidentally break up the eggs too much while stirring them into the egg salad, you will likely need more mayo because the smaller bits can soak up the sauce. However, if you leave the chopped eggs relatively in-tact while incorporating them into the salad, you shouldn’t need more mayo.
Terry says
BEST EVER!!! I can toss the others out!
Thank you !!!
Brandon says
Haha love your basic recipe、 epicurian smob. Found it researching ways to make my chicken salad better. You remind me of my friend from Japan who says “I don’t do condiments… I only do sauces.” Lol. Good basic recipe!
Jessica says
What type of onion?
Fox Valley Foodie says
A classic yellow onion or sweet onion would be ideal.
Angel says
Could you do this without the mustard and parsley?
Fox Valley Foodie says
You certainly could, although it would be considerably more bland without the acidity of mustard since that is a primary source of flavor.
Marie says
Made this chicken salad today exactly as per the recipe and it was amazing. Thanks for a great recipe 🙂
Carly Saponari says
Totally used red onions because I love
Them
Debbie says
Could you use dill pickles in your recipe
Fox Valley Foodie says
They wouldn’t be my first choice to add, but there is no reason you couldn’t.
Dana Francis says
Can you use spicy mustard with this recipe as well?
Fox Valley Foodie says
Sure can!
Anita says
Can I use sweet relish in the salad?
Fox Valley Foodie says
I’m not sure how that would taste. You could give it a try.
Mercedes Hoffman says
It’s good with pickle relish but you would want to squeeze it dry because it tends to separate and get watery when in the refrigerator overnight.