This Chicken Salad Recipe is Incredibly Simple to Make

There’s something magical about a well-made chicken salad. The way the tender chicken mingles with the fresh crunch of celery, all tied together by a creamy mayo dressing… it’s sheer bliss! And guess what? Today, you’re going to learn how to create this masterpiece in your own kitchen with minimal effort.

Choosing the Right Ingredients

Every good chicken salad begins with, well, the chicken. Opt for boneless, skinless chicken breasts as they’re lean and easy to work with. But don’t forget the veggies. Fresh celery, red onions, and a dash of parsley can elevate your chicken salad from good to fantastic.

Here’s a secret: fresh is best, but if you’re in a bind, canned chicken can save the day. Just be sure to drain it well before use. You can find a variety of canned chicken options here.

Tip: Don’t shy away from adding a few extras such as sliced almonds or dried cranberries for a unique twist.

Mastering the Dressing

Now, let’s talk about the dressing. While a basic mayo dressing is a classic choice, you can jazz it up with a squeeze of lemon juice or a dash of Dijon mustard. This not only adds a tangy kick but also helps to cut through the richness of the mayo.

Need a mayo recommendation? This brand is a personal favorite. It’s creamy, rich, and the perfect base for any chicken salad dressing.

Tip: If you’re watching your calories, try using Greek yogurt in place of mayo for a healthier alternative.

Putting it All Together

Once you have your ingredients and dressing ready, it’s time to assemble the salad. Start by combining the chicken and veggies in a large bowl. Then, add the dressing, a little at a time, until everything is well-coated.

Remember, you can always add more dressing, but you can’t take it out. So, go slow and taste as you go. You’ll know you’ve nailed it when every bite has a balance of creaminess, crunch, and flavor.

Tip: For the best flavor, let your chicken salad rest in the fridge for at least an hour before serving.

Now that you’ve got the know-how, it’s time to get into the kitchen and whip up your own batch of this easy chicken salad. Whether you serve it on a bed of lettuce, in a sandwich, or eat it straight from the bowl, this recipe is sure to become a regular in your meal rotation.

Easy Chicken Salad

Course: LunchCuisine: American


Prep time


Cooking time





A super simple, yet delicious chicken salad recipe that’s perfect for any occasion.


  • 2 cups cooked chicken, chopped

  • 1/2 cup celery, diced

  • 1/4 cup red onion, minced

  • 1/2 cup mayo

  • 1 tablespoon lemon juice

  • Salt and pepper to taste


  • In a large bowl, combine the chicken, celery, and onion.
  • In a separate bowl, whisk together the mayo and lemon juice.
  • Pour the dressing over the chicken mixture and stir to combine. Season with salt and pepper.
  • Refrigerate for at least one hour before serving.


  • You can add extras like sliced almonds or dried cranberries, if desired.
  • Leftovers can be stored in the fridge for up to 3 days.

Frequently Asked Questions

Q: Can I use canned chicken for this recipe?
A: Yes, you can use canned chicken. Just be sure to drain it well before using.

Q: Can I use a different dressing instead of mayo?
A: Yes, Greek yogurt can be a healthier alternative to mayo.

Q: How long can I store leftover chicken salad?
A: Leftovers can be stored in the fridge for up to 3 days.

Q: Can I add other ingredients to this chicken salad?
A: Absolutely! Feel free to add extras like sliced almonds or dried cranberries.

Emma Bates
Emma Bates
Emma is a passionate and innovative food writer and recipe developer with a talent for reinventing classic dishes and a keen eye for emerging food trends. She excels in simplifying complex recipes, making gourmet cooking accessible to home chefs.

Must Read

Related Articles