The Best Chicken Salad Recipe That’s Ready in Just 20 Minutes
If there’s one chicken salad recipe I keep coming back to, it’s this one, creamy, crunchy, a little tangy, and ridiculously easy to throw together. It’s my go-to whenever I’ve got leftover chicken in the fridge and zero desire to overthink lunch. We’re talking tender bites of chicken, crisp celery, a touch of sweetness from grapes, and a dressing that ties it all together without drowning the flavor. It’s fast, flexible, and somehow manages to feel both cozy and elevated.
Whether I’m piling it onto croissants for a quick lunch or scooping it straight from the bowl while standing at the fridge (no shame), this chicken salad earns its keep every single time. I’ve made it for bridal showers, work lunches, and sleepy Sunday afternoons, and it never fails to disappear fast. It’s the kind of simple pleasure that just works.
Why You’ll Love This Chicken Salad Recipe
I first created this chicken salad recipe during a particularly hectic week when I needed something that could pull double-duty as both lunch and dinner. I was tired of the same old sandwiches but didn’t have time for anything complicated. This recipe was my delicious solution—and it’s been in regular rotation ever since!
What makes this chicken salad special is that it strikes the perfect balance between classic flavors and modern twists. The dill adds a fresh dimension that elevates it beyond the standard deli version, while the option to swap in Greek yogurt makes it lighter without sacrificing creaminess.
Here’s why this recipe deserves a spot in your regular rotation:
- Ready in just 20 minutes – Perfect for busy weeknights or meal prep Sundays when you need something quick but satisfying
- Incredibly versatile – Enjoy it as a sandwich, wrapped in lettuce, or scooped onto crackers for an easy appetizer
- Make-ahead friendly – Actually tastes better after the flavors have had time to meld in the refrigerator
- Easily customizable – Add your favorite mix-ins or adjust the creaminess to suit your preferences
- Perfect for using leftover chicken – Transform yesterday’s rotisserie chicken or grilled chicken breasts into something completely new
KEY INGREDIENTS BREAKDOWN
Cooked Chicken – The star of the show! I prefer using a mix of white and dark meat for the best flavor and moisture. Rotisserie chicken works beautifully here and saves tons of time, but any leftover chicken will work. Just make sure it’s shredded into bite-sized pieces for the perfect texture.
Celery – Provides essential crunch and a subtle pepperiness that balances the creamy dressing. For the best texture, dice it small but not too fine—you want to notice that satisfying crunch in every bite.
Red Onion or Scallions – These add a gentle bite that wakes up all the other flavors. Red onion provides more punch, while scallions offer a milder, fresher taste. Pro tip: If using red onion, soak the diced pieces in cold water for 5 minutes to remove some of the sharpness.
Red Grapes – Don’t skip these little gems! They add bursts of juicy sweetness that perfectly complement the savory elements. Quartering them ensures you get that sweet pop in more bites.
Fresh Dill – This herb is what makes this chicken salad truly special. It adds a bright, distinctive flavor that elevates this from basic to memorable. Always use fresh for the best flavor impact.
Mayonnaise and/or Greek Yogurt – The creamy base that brings everything together. Full-fat mayo provides richness, while Greek yogurt lightens things up while adding a pleasant tanginess. The combo of both gives you the best of both worlds!
Dijon Mustard – Adds depth and complexity with its tangy, slightly spicy notes. It’s subtle but makes a big difference in the final flavor.
Celery Seeds – Though optional, these tiny powerhouses add a concentrated celery flavor that complements the fresh celery perfectly. A little goes a long way!
VARIATIONS + SUBSTITUTIONS
Protein Swaps:
- Use canned tuna or salmon instead of chicken for a quick seafood variation
- Try diced hard-boiled eggs for a vegetarian option (just omit the chicken)
- Smoked chicken adds a wonderful depth of flavor if you can find it
Make It Lighter:
- Use all Greek yogurt instead of mayonnaise for a protein-packed, lighter version
- Try avocado mayo for a different healthy fat profile
- Reduce the mayo/yogurt slightly and add a splash of olive oil for moisture
Flavor Boosters:
- Add 1 tablespoon of fresh lemon zest for extra brightness
- Mix in 1 tablespoon of capers for a briny pop
- Stir in 1 teaspoon of curry powder for an Indian-inspired twist
- Add 1/4 cup chopped fresh herbs like parsley, tarragon, or basil
Texture Additions:
- Fold in 1/4 cup chopped walnuts, almonds, or pecans for extra crunch
- Add 1/4 cup diced apple for sweetness and crispness
- Mix in 1/4 cup dried cranberries instead of grapes for a different sweet element
- Try adding diced avocado just before serving for creamy richness
STEP BY STEP SUMMARY INSTRUCTIONS
Step 1: Prepare Your Fresh Ingredients
Start by dicing your celery into small pieces – not too big (so they’re overwhelming) but not too small (so they disappear). Then either finely dice your red onion or thinly slice your scallions. If using grapes, quarter them to distribute their sweetness throughout the salad. Squeeze the lemon until you have a tablespoon of juice, and chop your fresh dill. Having everything prepped before mixing makes this recipe come together effortlessly.
Step 2: Mix Everything Together
Add your shredded chicken to the bowl with all your prepped ingredients. This is where the magic happens! Pour in your mayo (or mayo-yogurt combo), Dijon mustard, and celery seeds if using. The Dijon adds a subtle tang that really elevates the whole dish. Stir everything until it’s well combined, making sure the creamy dressing coats all ingredients evenly.
Step 3: Season and Adjust
This final step is crucial! Taste your chicken salad and season with salt and pepper as needed. The amount will vary depending on how seasoned your chicken was to begin with. Don’t be shy with the black pepper – it adds a lovely counterpoint to the creamy elements. If the mixture seems dry, you can add a touch more mayo or a splash of lemon juice for moisture.
A Few Helpful Tips
- Don’t overmix – Stirring too vigorously can break down the chicken and make the salad mushy. Use gentle folding motions instead.
- Chill before serving – While you can enjoy this immediately, letting it rest in the refrigerator for at least 30 minutes allows the flavors to meld beautifully.
- Balance is key – If your chicken salad tastes flat, it probably needs acid (more lemon juice) or salt, not more mayo.
- Pat your chicken dry – If your cooked chicken seems wet, pat it with paper towels before mixing to prevent a watery salad.
- The secret to perfect texture – Cut all ingredients to roughly the same size for the best eating experience.
THE SECRET TO PERFECTLY MOIST CHICKEN SALAD
The biggest complaint I hear about homemade chicken salad is that it can turn out dry, especially when using leftover chicken. Here’s my foolproof method for ensuring your chicken salad stays perfectly moist every time:
First, if you’re cooking chicken specifically for this recipe, don’t overcook it! Cook the chicken just until it reaches 165°F and let it rest before shredding or dicing. For the ultimate juicy chicken, I recommend poaching boneless chicken breasts or thighs in seasoned broth rather than baking or grilling.
Second, add your mayo/yogurt mixture to the chicken while it’s still slightly warm (not hot). The warmth helps the chicken absorb some of the moisture, keeping it juicy even after refrigeration.
Finally, add a “moisture insurance policy” – that tablespoon of lemon juice isn’t just for flavor! The acid helps break down the protein structure slightly, preventing that dreaded dry, chalky texture that can develop.
HOW TO CUSTOMIZE YOUR CHICKEN SALAD
One of the reasons I love sharing this chicken salad recipe is how easily it transforms to match any flavor profile you’re craving. Here are some of my favorite combinations:
Mediterranean Style: Add chopped kalamata olives, diced cucumber, crumbled feta, and swap the dill for oregano and parsley.
Curry Chicken Salad: Add 1-2 teaspoons of curry powder, 1/4 cup golden raisins, and 2 tablespoons toasted sliced almonds.
Waldorf Chicken Salad: Add diced apple, walnuts, and a hint of cinnamon to the base recipe.
Southwest Chicken Salad: Replace the dill with cilantro, add diced red bell pepper, corn kernels, and a dash of cumin.
Each variation starts with this same solid base but takes your taste buds in a completely different direction!
Serving Suggestions + Pairings
This versatile chicken salad works beautifully in so many presentations:
For Sandwiches: Serve on croissants, toasted sourdough, or whole grain bread with leafy lettuce for the ultimate chicken salad sandwich. Add avocado slices for extra richness.
For a Light Lunch: Scoop onto a bed of mixed greens with cherry tomatoes and cucumber slices for a refreshing salad.
For Entertaining: Create an elegant appetizer by serving in endive leaves or stuffed into cherry tomatoes.
Perfect Sides: Pair with fresh fruit, kettle chips, a simple green salad, or my personal favorite, a cup of tomato soup for dipping those chicken salad sandwiches!
Drink Pairings: This salad pairs wonderfully with iced tea, lemonade, or a crisp Sauvignon Blanc if you’re feeling fancy.
STORAGE, REHEATING, AND FREEZING TIPS
Refrigerator Storage: Store chicken salad in an airtight container in the refrigerator for 3-4 days. The flavor actually improves after the first day as the ingredients meld together!
Best Practices: Place a sheet of plastic wrap directly on the surface of the chicken salad before putting the lid on to prevent it from drying out.
Not Recommended: Freezing chicken salad isn’t recommended as mayonnaise tends to separate when thawed, and the vegetables will lose their crisp texture.
Make Ahead Tips: You can prep all the ingredients separately up to 2 days in advance and combine them just before serving for the freshest texture.
Refreshing Leftovers: If your chicken salad seems dry after refrigeration, simply stir in a teaspoon of mayo or Greek yogurt to refresh the creaminess.
FAQ
Can I use canned chicken for this recipe?
Yes, you can use canned chicken in a pinch! Make sure to drain it very well and flake it apart with a fork before mixing with the other ingredients. The texture will be slightly different than using freshly cooked chicken, but it still makes a delicious quick meal.
How do I cook chicken specifically for chicken salad?
The best method is poaching: Place chicken breasts in a single layer in a pan, cover with chicken broth by 1 inch, add a bay leaf and peppercorns, and simmer gently until the internal temperature reaches 165°F (about 15 minutes). Let cool in the liquid, then shred or dice. This method ensures moist, flavorful chicken perfect for salad.
Why is my chicken salad watery?
This usually happens when the vegetables release moisture after mixing. To prevent this, make sure to pat your celery and other veggies dry after washing. If using red onion, soaking it in cold water and then drying well helps reduce excess moisture too.
Can I make this chicken salad without mayonnaise?
Absolutely! You can substitute the mayo entirely with Greek yogurt for a tangier, lighter version. Another option is using mashed avocado combined with a bit of olive oil and extra lemon juice for a completely different but equally delicious take on chicken salad.
Enjoying This Chicken Salad Recipe
Having a bowl of this chicken salad in the fridge just makes life easier. It’s one of those things I can count on when the day gets away from me but I still want something homemade. I usually throw it together on Sunday while the kids are playing or the house is finally quiet, it’s simple, and that’s exactly the point.
What I love most is how dependable it is. A few honest ingredients, a quick mix, and you’ve got lunch, snacks, or something to pass around at a gathering without breaking a sweat. However you serve it, this chicken salad recipe brings real food and a little calm to the everyday, and that’s what keeps it on repeat in my kitchen.
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Easy Chicken Salad Recipe with a Fresh Twist
Whether I’m piling it onto croissants for a quick lunch or scooping it straight from the bowl while standing at the fridge (no shame), this chicken salad earns its keep every single time. I’ve made it for bridal showers, work lunches, and sleepy Sunday afternoons, and it never fails to disappear fast. It’s the kind of simple pleasure that just works.
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
1 large stalk celery
1/2 medium red onion or 3 medium scallions
1/2 cup seedless red grapes (optional)
1/2 medium lemon
4 sprigs fresh dill
1 pound shredded, cooked chicken (about 3 cups)
3/4 cup mayonnaise, or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon celery seeds (optional)
Freshly ground black pepper
Instructions
- Start by grabbing a medium bowl, you’ll be building everything right into it. Dice up one large celery stalk (you’ll want about ½ cup), then finely chop half a red onion or thinly slice 3 scallions, whichever you’ve got on hand (again, aim for about ½ cup). If you’re adding grapes, slice ½ cup of red ones into quarters. Squeeze half a lemon to get about 1 tablespoon of juice, and roughly chop the fronds from 4 sprigs of fresh dill (you’ll end up with around ¼ cup).
- Add 1 pound of shredded cooked chicken to the bowl, followed by ¾ cup mayo, or if you’re going lighter, go with ½ cup plain Greek yogurt and ¼ cup mayo. Stir in 1½ teaspoons of Dijon mustard and ½ teaspoon of celery seed if you’re using it. Give everything a good mix until well combined. Taste, then season with kosher salt and black pepper to your liking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Share Your Experience and Customizations
Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!
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you might also LIKE TO check out
- USDA – Food Safety and Inspection
- Harvard T.H. Chan School of Public Health – Nutrition Source
- America’s Test Kitchen – Science of Cooking Section
