One of my favorite, go-to recipes in the middle of summer is this Homemade Chicken Salad Recipe. With the heat index being over 100°F this week it is the perfect recipe that requires no cooking.
By using chicken that is leftover from the grill, oven, air fryer or the leftover meat from a store-bought rotisserie chicken this recipe is super easy to make and comes together in minutes. However, if you don’t happen to have leftover chicken in the refrigerator you can still make it a no-cook recipe by using canned diced or shredded chicken.
Although I love the convenience of how easy this recipe comes together, it is also one of my favorite recipes to make because it is also extremely versatile. You can add fruit, nuts or change up the spices in the mixture and you will never get bored with eating it year round.
The most popular way to serve chicken salad is to make it into a sandwich. Although there are other ways that you can enjoy this simple, yet delicious dish.
One of my favorite ways is to eat it as a spread with crackers. Or to keep your meal low-carb, pile a mound of it on top of a bed of lettuce or inside a low-carb tortilla wrap.
You can even put some in a small serving dish and serve it as part of a charcuterie board with grapes, crackers, cheese, and nuts as an appetizer for a gathering with friends.
Helpful Recipe Tips For Making Chicken Salad
Because this is such a versatile recipe, there are many ways to customize it. In fact, by switching up a few ingredients you will be sure to enjoy it each and every time!
Below I have listed some recipe tips and various recipe adaptations that you will find helpful when making this recipe.
1. Although I typically use leftover rotisserie chicken to make this homemade chicken salad recipe, you can also cook a fresh chicken breast as well. As a guideline, 1 medium chicken breast will yield approximately 1 1/2 – 2 cups of cooked and diced chicken.
2. If you are wanting to make a smaller or larger serving size, it is easy to do so with this chicken salad recipe. Use the ratio of 2 cups of cooked chicken per 1/2 cup of mayonnaise.
Therefore, if you want to make a smaller portion size, use 1 cup of cooked and diced chicken and mix it with 1/4 cup of mayonnaise. Then mix in the other ingredients per your taste.
3. This is a classic homemade chicken salad recipe that can be customized to your preferences with various additions. The most common additions are listed below:
Nuts: chopped pecans, almonds, or walnuts
Spices: dill, paprika, cayenne pepper, garlic
Fruit: sliced grapes, diced apples, raisins, Craisins, olives
Vegetables: green or sweet bell peppers, cucumbers, pickles, fresh or pickled jalapeños
Homemade Chicken Salad Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 2 cups chicken – cooked
- ½ cup mayonnaise
- 1 rib celery, medium size
- ½ small red onion
- 1 TBSP. lemon juice
- ½ teaspoon dried parsley and/or dried dill weed
- ½ teaspoon Dijon mustard
- Kosher salt and ground black pepper, to taste
INSTRUCTIONS
Cut the cooked chicken in 1/2 inch cubes or if you are using cooked shredded chicken, cut the chicken in manageable bite size pieces. Then place the prepared chicken in a medium size bowl. Set aside.
Dice 1 medium size rib of celery and half a small red onion into fine sections. Add the diced celery and onion to the bowl with the chicken.
Then add the lemon juice, parsley or dried dill weed, and Dijon mustard to the bowl and stir. I like the flavor that the dill provides, but there are some people that prefer their Homemade Chicken Salad to have more of a mild flavor.
The choice is up to you whether you want to use parsley or dill. And if you like both, it is okay to add both into the mix.
Next, add salt and pepper to taste and give it one final stir until everything is evenly coated. Then cover the bowl and place it in the refrigerator for an hour to let the flavors combine.
Yes, you could technically eat it right away, however, it will be so much better once the flavors have had time to meld together. In fact, just like when making Ham Salad Spread, it only gets better with time!
Just be sure to keep it cold until you are ready to serve.
Frequently Asked Questions
Is this homemade chicken salad gluten-free?
This recipe is naturally gluten-free based on the ingredients given. However, be sure to always check the labels of the products that you use to verify that they are indeed gluten-free.
In addition, if you are wanting to serve this as a sandwich or wrap, be sure to use a gluten-free product. Or stick with serving it over a bed of lettuce and have no worries at all!
Can I use Miracle Whip instead of mayonnaise?
Mayonnaise, Miracle Whip or plant based mayo can be used in this recipe interchangeably. Use whatever product that you prefer.
If I serve it as a dip with crackers or as part of a charcuterie board, how long can I leave it out?
Because of the dressing in the recipe is mayo based, you must keep the spread in the refrigerator until you are ready to serve. Then do not leave it out longer than 1 hour at room temperature unless it is sitting in a bowl that is placed in ice.
How long can I keep this homemade chicken salad in the refrigerator?
This is a good question and the answer depends on the chicken that you are using. If make this recipe with leftover chicken, you must base your storage time on when the chicken was cooked rather than when the chicken salad is made.
It is recommended to store leftover chicken no more than 5 days in the refrigerator after it has been cooked. Therefore, if you made this recipe on the 3rd day after purchasing a rotisserie chicken or cooking the chicken breast, you must eat the salad within 2 days of making it.
However, if you are using canned chicken or cooking a fresh chicken breast then store it for up to 5 days.
Enjoy! Mary
Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page
To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com
Homemade Chicken Salad (Small Batch)
Classic chicken salad recipe that has the perfect balance of creamy and crunchy texture. Serve the spread for a sandwich, wrap, on crackers or as a stand alone meal.
Ingredients
- 2 cups cooked chicken
- ½ cup mayonnaise
- 1 rib celery, medium size
- 1 TBSP. lemon juice
- ½ small red onion
- ½ teaspoon dried parsley
- ½ teaspoon Dijon mustard
- Kosher salt and ground black pepper, to taste
Optional
- ½ teaspoon dried dill weed
Instructions
Cut the cooked chicken in 1/2 inch cubes or if you are using cooked shredded chicken, cut the chicken in manageable bite size pieces. Then place in a medium size bowl. Set aside.
Dice 1 medium size rib of celery and half a small red onion into fine sections. Add the diced celery and onion to the bowl with the chicken.
- Add the remaining ingredients to the bowl and mix until well combined. Cover the bowl and place in the refrigerator for an hour to let the flavors combine.Serve cold in a sandwich, wrap, as a dip with crackers on a bed of lettuce.
Notes
- 1 medium chicken breast will yield approximately 1 1/2 - 2 cups of cooked and diced chicken.
- Recipe can be easily adjusted for a larger serving using the ratio of 2 cups of cooked chicken per 1/2 cup of mayonnaise.
- Mayonnaise, Miracle Whip or Plant based mayo can be used in this recipe interchangeably. Because of the dressing in the is recipe, it must be kept in the refrigerator. Do not leave it out longer than 1 hour at room temperature.
- Store in the refrigerator for up to 4 days from the time that the chicken was cooked (not the time that the chicken salad was made).
This is a classic chicken salad recipe that can be customized to your preferences with various additions. The most common additions are listed below:
Nuts: chopped pecans, almonds, or walnuts
Spices: dill, paprika, cayenne pepper, garlic
Fruit: sliced grapes, diced apples,, raisins, Craisins, olives
Vegetables: green or sweet bell peppers, cucumbers, pickles, fresh or pickled jalapeños
Nutrition Information
Yield 4Amount Per Serving Calories 343Total Fat 29gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 75mgSodium 328mgCarbohydrates 2gFiber 1gSugar 1gProtein 17g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.