There are a few recipes I keep on repeat when life gets busy and I still want lunch to feel like an actual meal. Easy chicken salad is one of them. It is creamy, bright, a little crunchy, and endlessly flexible. Also, it forgives you if you measure with your heart, which is my favorite kind of recipe.

A bowl of creamy chicken salad with celery and herbs on a wooden counter, with a toasted sandwich on a plate beside it

Below you will find my go-to formula, plus a very simple method that works whether you are using rotisserie chicken, leftover baked chicken, or quickly poached breasts.

The idea

Why This Recipe Works

  • Fast: 10 to 15 minutes if your chicken is already cooked.
  • Weeknight friendly: No fancy ingredients and no complicated steps.
  • Great for meal prep: Holds well for a few days and often tastes even better after a short chill.
  • Customizable: Make it classic, herby, spicy, or a little sweet with fruit and nuts.

The only “secret” is tasting as you go and adjusting the salt and acid until it pops.

Shopping

Ingredient Notes

Cooked shredded chicken, mayonnaise, Dijon mustard, celery, red onion, lemon, salt, pepper, and fresh dill arranged on a kitchen counter
  • Cooked chicken: chopped or shredded (rotisserie is perfect).
  • Mayonnaise: for creaminess.
  • Dijon mustard: adds zip and depth.
  • Lemon juice: brightens everything.
  • Celery: crunch.
  • Red onion or scallions: a little bite.
  • Fresh herbs: dill, parsley, or chives.
  • Salt and black pepper: do not be shy here.

Optional add-ins

  • Sweet: halved grapes, dried cranberries, or diced apple (pat dry if they are juicy).
  • Crunchy: toasted sliced almonds, pecans, or walnuts.
  • Extra savory: chopped pickles or a spoonful of relish (drain well so it does not get watery).
  • Spicy: pinch of cayenne, hot sauce, or minced jalapeño.
  • Extra garlicky: grated garlic or garlic powder.

Go-to ratios

For a classic, scoopable chicken salad, this is my happy place.

For 3 cups cooked chicken (about 1 to 1 1/2 pounds), use:

  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 to 2 tablespoons lemon juice
  • 1 cup diced celery
  • 2 to 3 tablespoons finely diced red onion or scallions
  • 2 tablespoons chopped fresh herbs
  • 1/2 teaspoon kosher salt, plus more to taste (use a little less if using fine table salt)
  • 1/4 teaspoon black pepper, plus more to taste

Get set up

Equipment You Will Need

  • Large mixing bowl
  • Small bowl (optional, for mixing dressing)
  • Whisk or spoon
  • Cutting board and knife
  • Measuring cups and spoons

If you are quick-poaching chicken: a saucepan with a lid and an instant-read thermometer to confirm 165°F (74°C).

Technique

Tips for Getting It Right

  • Choose your texture: Chop for a deli-style scoop, or shred for a softer, spreadable chicken salad.
  • Mixes more evenly: If the chicken is very cold, let it sit at room temperature for about 5 minutes so it mixes more evenly (do not leave it out for more than 2 hours total, or 1 hour if it is hot out).
  • Optional chill helps: Even 20 minutes in the fridge helps the flavors settle.
  • Poaching method: Bring chicken just to a gentle simmer, then cover and cook 10 to 14 minutes, depending on thickness, until the thickest part reaches 165°F (74°C). Rest 5 minutes, then chop or shred.
Chicken breasts gently simmering in a saucepan on a stove with a few peppercorns and herbs in the liquid

Flexibility

Substitutes That Work

  • Prefer it lighter: Swap some mayo for plain Greek yogurt. Replace up to half the mayo; a go-to mix for 3 cups chicken is 1/4 cup mayo + 1/4 cup Greek yogurt.
  • Red onion or scallions: Either works for bite and freshness.
  • Herbs: Use dill, parsley, or chives, or a mix.
  • Chicken options: Rotisserie chicken, leftover roasted or baked chicken, or quick-poached breasts all work. If leftover chicken is very dry, add an extra tablespoon of mayo and a touch more lemon.

Make it yours

Variations to Try

Greek yogurt version

Replace up to half the mayo with plain Greek yogurt. I like 1/4 cup mayo + 1/4 cup Greek yogurt for 3 cups chicken. It stays creamy but feels a little lighter.

Classic deli style

Add 1 to 2 tablespoons finely chopped pickle (or relish) and a pinch of celery seed if you have it. Quick note: drain the pickle bits well so the salad stays thick and scoopable.

Curry chicken salad

Stir 1 to 2 teaspoons curry powder into the dressing. Grapes and almonds are especially good here.

Avocado chicken salad

Mash 1 ripe avocado and use it to replace some or all of the mayo. Add extra lime or lemon and a good pinch of salt.

On the table

What to Serve It With

Chicken salad spooned into crisp lettuce cups on a plate with sliced cucumbers and cherry tomatoes
  • Sandwich: toasted sourdough, whole wheat, or a soft roll
  • Wrap: tuck in spinach or romaine for crunch
  • Lettuce cups: butter lettuce or romaine hearts
  • Meal prep box: with crackers, sliced veggies, and fruit
  • Salad topper: scoop over greens with extra lemon

My personal favorite is a toasted sandwich with tomato slices and a rubbed garlic clove on the bread.

A chicken salad sandwich cut in half on a ceramic plate with potato chips and a pickle spear on the side

Later

Storage, Freezing and Reheating

How long does it last?

Stored in an airtight container in the refrigerator, chicken salad keeps well for 3 to 4 days. This assumes it is kept continuously refrigerated at 40°F (4°C) or below and you are using clean utensils (no double-dipping straight from the mixing spoon to the container).

Can you freeze it?

I do not recommend freezing mayo-based chicken salad. The texture tends to split and get watery after thawing. If you want a freezer-friendly option, freeze cooked shredded chicken and make the salad fresh when you are ready.

Meal prep tip

If you love maximum crunch, store diced celery separately and stir it in right before serving.

An airtight glass container filled with chicken salad on a refrigerator shelf next to a small container of diced celery

Watch out

Common Mistakes to Avoid

  • Too dry: Add mayo 1 tablespoon at a time, plus a squeeze of lemon.
  • Too bland: Add salt first. Then add lemon or Dijon. Those three fix almost everything.
  • Too tangy: Add a bit more mayo, or balance with a small handful of grapes.
  • Watery: Celery, pickles, and fruit can release moisture. Pat them dry, drain relish well, and if it still looks loose, stir and let it sit 5 minutes, then spoon off any excess liquid if needed.

Questions

Frequently Asked Questions

Is it better to chop or shred the chicken?

Either works. I prefer chopped for a deli-style scoop and shredded for a softer texture that spreads easily on sandwiches.

How do I keep it from getting soggy?

Dice celery small and pat it dry if it is very wet. If you are prepping ahead, stir in the celery just before serving. Also drain relish and pat grapes or apple dry so they do not leak into the dressing.

What is the best mayo swap?

Plain Greek yogurt is the easiest swap. Start by replacing half the mayo so it stays creamy and does not turn overly tangy.

The recipe

Easy Chicken Salad

This easy chicken salad is creamy, bright, and a little crunchy, with a simple dressing of mayo, Dijon, and lemon. It is endlessly flexible with herbs and optional add-ins, and tastes even better after a short chill.

Prep
15 minutes
Cook
0 minutes
Total
15 minutes (plus optional chilling)
Yield
About 4 servings

Ingredients

  • 3 cups cooked chicken, chopped or shredded
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 to 2 tablespoons fresh lemon juice
  • 1 cup celery, diced
  • 2 to 3 tablespoons red onion or scallions, finely diced
  • 2 tablespoons chopped fresh dill or parsley (or a mix)
  • 1/2 teaspoon kosher salt, plus more to taste (use less if using fine salt)
  • 1/4 teaspoon black pepper, plus more to taste
  • Optional: 1/2 cup halved grapes or diced apple
  • Optional: 1/3 cup toasted sliced almonds or chopped pecans

Instructions

  1. In a large bowl, whisk together mayonnaise, Dijon, lemon juice, salt, and pepper.
  2. Add celery, onion, and herbs. Stir to combine.
  3. Add chicken and fold until evenly coated. Add any optional mix-ins.
  4. Taste and adjust with more salt, pepper, lemon, or mayo as needed.
  5. Serve right away or cover and chill 20 to 60 minutes for best flavor.

Recipe notes

  • Texture choice: Chop chicken for a deli-style scoop, or shred for a softer, spreadable texture.
  • Mixing tip: If the chicken is very cold, let it sit at room temperature for about 5 minutes so it mixes more evenly (do not leave it out for more than 2 hours total, or 1 hour if it is hot out).
  • Adjust as you go: Add mayo 1 tablespoon at a time for more creaminess; add lemon or Dijon to boost brightness and zip.
  • Keep it thick: Drain relish well, and pat celery, grapes, or apple dry to prevent a watery chicken salad.
  • Chicken options: Rotisserie chicken, leftover roasted or baked chicken, or quick-poached breasts all work. For quick poached chicken: cover breasts with water or broth, add a big pinch of salt, bring just to a gentle simmer, cover and cook 10 to 14 minutes (depending on thickness) until 165°F (74°C), rest 5 minutes, then chop or shred.
  • Storage: Refrigerate in an airtight container for 3 to 4 days at 40°F (4°C) or below. Freezing mayo-based chicken salad is not recommended.

Nutrition (per serving, approximate)

  • Calories: ~430 per serving
  • Fat: ~29 g
  • Carbs: ~6 g
  • Protein: ~35 g
  • Fiber: ~1 g
  • Sugar: ~2 g
  • Sodium: ~700 mg

Approximate values per serving; actual nutrition will vary by ingredients used (especially the chicken, mayonnaise, and optional add-ins).