Tender bites of chicken are tossed in a simply seasoned, creamy dressing with bits of crunchy celery in this Classic Chicken Salad recipe.
It’s a happy day when I have a batch of it in my fridge at lunch time and it’s spot-on perfect when I’ve got a ton going on and need a simple choice for dinner.
This Classic Chicken Salad recipe is made with tender chicken, creamy mayonnaise, lemon juice, crunchy celery, and is ready in minutes!
Perfect for lunch or an easy dinner the whole family will love, this classic chicken salad recipe comes together from the fridge to the table in less than 15 minutes. It is an all-time favorite!
Classic chicken salad on a white plate with slice of tomato, lettuce, and a fork with a bite of chicken salad.
How to Make the BEST Classic Chicken Salad Recipe
Served on a bed of lettuce, in a wrap, or as a sandwich, chicken salad is always a favorite!
Ingredients:
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Chicken – use your favorite type of cooked chicken in this recipe. I love to use cooked shredded chicken and my homemade rotisserie chicken. Both are so tender and delicious! You can also use your favorite store-bought rotisserie chicken in a pinch.
Mayonnaise – use your favorite mayonnaise or make a lightened-up chicken salad by using half or all Greek yogurt in place of the mayo.
Celery – diced celery adds crunch to the chicken salad and is delicious!
Green onions – a sliced green onion adds a little bit of something extra to the chicken salad. I highly recommend it, but if you do not care for onions, just omit it.
Lemon juice – fresh lemon juice adds brightness to the chicken salad and brings all of the flavors together.
Stone House Seasoning – my house blend of salt, black pepper, and garlic. It adds so much flavor to the chicken salad.
Ingredients
- 2 lb. boneless, skinless chicken breasts (3 to 4)
- 6 c. low-sodium chicken broth or water
- 2 tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided
- 1/3 c. full-fat Greek yogurt
- 1/3 c. mayonnaise
- 2 tbsp. chopped fresh parsley
- 1 tbsp. plus 1 1/2 tsp. chopped fresh dill
- 1 tbsp. grainy or smooth Dijon mustard
- 1/2 tsp. finely grated lemon zest
- 2 tbsp. fresh lemon juice
- 2 stalks celery, chopped
- 1 small red onion, chopped
- 1/4 c. chopped dill pickles (about 2 spears)
- 3/4 tsp. freshly ground black pepper
Directions
Step 1
In a large pot over medium-high heat, combine chicken, broth, and 1 tablespoon plus 1 1/2 teaspoons seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
Step 2
Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
Step 3
Cut chicken into 1/4″ cubes and add to yogurt mixture, tossing to coat.
Add celery, onion, pickles, pepper, and remaining 1 1/2 teaspoons salt and mix until well combined.
