Chicken Salad
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Whip up my classic chicken salad recipe, a tried-and-true favorite for picnics, gatherings, or simply turning last night’s leftovers into today’s lunch. It’s everything you love about deli-style chicken salad, only better!
This chicken salad recipe is simple, creamy, and packed with flavor—similar to the classic version you’d find at many delis, and without any “weird stuff” in it, as my kids would say. The secret is twofold. First: using both mayonnaise and sour cream in the dressing. The sour cream freshens things up and adds a subtle tang you won’t get from mayo alone. Second: starting with perfectly tender chicken. I typically use poached chicken, which has a mild flavor that works beautifully here, but a store-bought rotisserie chicken works well too, especially when time is short.
I’ve shared plenty of chicken salad variations over the years, but this is the one I make when I want the classic done right. Whether served on a bed of greens, tucked into a wrap, or piled into a hearty sandwich, it delivers every time.
“Probably the best chicken salad I have ever eaten…I think the sour cream is the trick.”
Classic Chicken Salad Ingredients
- Chicken: Start with chicken that’s tender and juicy. I prefer poached chicken breasts, but leftover roast chicken, grilled chicken, or rotisserie chicken all work well.
- Mayonnaise and Sour Cream: Together they form the creamy base of the dressing. The sour cream lightens the mayonnaise and adds a subtle tang. Use a good-quality mayonnaise, such as Hellmann’s or Duke’s.
- Lemon Juice and Dijon Mustard: Add brightness and tang to balance the richness of the dressing.
- Celery: Adds plenty of fresh crunch and is essential to that classic chicken salad texture.
- Scallions: Add mild onion flavor without overpowering the other ingredients.
- Dill and Parsley: Fresh herbs give the salad a big flavor boost. Dill adds its distinctive flavor, while parsley adds freshness and balances the dill.
- Sugar: Just a touch rounds out the acidity in the dressing without making the salad taste sweet.
- Salt and Freshly Ground Black Pepper: Season the salad and bring all the flavors together.
- Jump to the printable recipe for precise measurements
How to Make Chicken Salad
Step 1: Make the dressing. Whisk together the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper in a large bowl.
Step 2: Combine the ingredients. Add the chicken, scallions, celery, dill, and parsley to the bowl with the dressing.
Step 3: Mix and chill. Toss the ingredients together until everything’s well combined. Cover and refrigerate the salad until you’re ready to serve. It will keep in the fridge for up to 2 days before serving (I don’t recommend freezing).
Tips & Chicken Salad Variations
- Using Rotisserie Chicken: Store-bought rotisserie chicken is a great time-saver, but it tends to shred more easily. Be gentle when mixing it with the dressing so it doesn’t fall apart too much.
- Spicy Version: Add a few shakes of hot sauce, some diced chilies, or use blackened chicken instead of plain chicken.
- Lighter Version: For the best flavor and texture, use full-fat ingredients, but if you’re looking to lighten it up, Greek yogurt and light mayo will do the trick.
- Adding Extras: For crunch, try roasted nuts: walnuts, pecans, or almonds all work well. If you love the classic grape-and-nut combination, my chicken salad with grapes and almonds is built around it. Dried cranberries or diced apple add a touch of sweetness, and you can swap the herbs, too—chives, tarragon, or basil are all delicious options.
Video Tutorial
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Classic Chicken Salad
Ingredients
- ⅔ cup mayonnaise, best quality such as Hellmann's or Duke's
- ¼ cup sour cream
- 1½ tablespoons fresh lemon juice, from 1 lemon
- 1½ teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 4½ cups cooked shredded chicken (see note)
- 3 scallions, light and dark green parts, thinly sliced
- 2 ribs celery, finely diced
- 3 tablespoons fresh chopped dill
- 3 tablespoons fresh chopped Italian parsley
Instructions
- Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
- To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
Notes
- Poached chicken, leftover grilled chicken, or roasted/rotisserie chicken all work well for this recipe. If you'd like to roast bone-in chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool before shredding
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days before serving.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I used breasts from store bought rotisserie chicken and used dried parsley and dill. I added one clove of garlic. This is a delicious chicken salad recipe that I will use many times I’m sure! Recipes from this site never disappoint.
My all time favorite chicken salad ! Great balance of flavors. It is perfect!!!!! Thank you!
Really good chicken salad. Just the right amount of dill, not too overpowering. I think that a little tarragon would be nice as well. I will keep making this chicken salad from now on, just as I regularly make a plethora of other recipes from this website.
Excellent classic chicken salad, Ms. Segal. I added 1 teaspoon of my low temperature home-dried and ground tarragon (along with 1 teaspoon of my home-dried and ground dill in lieu of the fresh dill), substituted home sweet-pickled shallots for the scallions, and will omit the sugar from the dressing next time (personal health preference). A slow cooked poached chicken was also key for me–so moist, so tender, and importantly, with a little vinegar in the brew, so much less of the health killing AGEs (Advanced Glycation End Products) compared to the several other ways of cooking the chicken.
It’s simply magnificent – whether eaten in finger sandwiches with the crusts cut off, in a crunchy lettuce cup or on its own. The flavour and crunch! I used a shop bought rotisserie chicken and gave it a good chop so the pieces were more diced. Winner!
I liked this recipe but the dill was a little overpowering. I will try it again with half the dill. Thanks for the recipe.
Made this recipe 😋 Absolutely devine!! Of course, Everything being from scratch plus all the prep; last minute on Saturday evening…ahh so worth it!!😋 including skinning, deboning chicken and chopping…well
I USED PLAIN GREEK YOGURT INSTEAD AND added 2 tlbs of olive oil…YUMMM!
Made this last week (still eating it). I thought it was very good. The recipe for poaching the chicken went great with the finished product. As always, the recipes on this site are very easy to follow and usually turn out great!
What soups would pair with this? I am juming between chicken tortilla soup, cream of brocolli and chicken noodle but, big but, none sound good. Welcome any suggestions. Thanks.
Hi, personally, I wouldn’t go with the the chicken noodle or the chicken tortilla soups, as you’ll already have the chicken salad. The cream of broccoli would certainly work nice. Some other options you could consider: potato leek soup, autumn carrot and sweet potato soup, or butternut squash soup. Please LMK if I can help in any other way. 😊
There’s chicken salad and then there’s THIS chicken salad! I have made this 2x this week. My husband commented I should toss out my other chicken salad recipe because this is the one. I followed the recipe exactly; even poached the chicken. For something seemingly so simple, its divine! A perfect balance of flavors and textures. I enjoy it open-faced on grilled sourdough or as sliders on Hawaiian rolls. My husband enjoys it straight out of the bowl. Thank you for a wonderful recipe!!
This chicken salad is delicious. Thank you for the recipe. I think it will be my go-to chicen salad from now on! Served it over a bed of romaine and green leaf lettuce layered with cukes, grated carrots, two “cuties” peeled and sectioned, scattered blueberries. Will be so good on hot summer days!
Just made this today….and of course it was delicious as I expected it would be. This recipe will be replacing my other older chicken salad recipe which I had found on another site online. this recipe is so mild with no overpowering flavors. I used dry dill….but it would be excellent with fresh dill. I never have to wonder if a recipe will turn out on your website…..they are all excellent!
I agree! A wonderful chef with easy instructions! Can’t wait to try this one!