Classic Chicken Salad

A great basic recipe, this classic chicken salad is similar to the version served at many delis.

Servings: 6
Prep Time: 30 Minutes
Total Time: 30 Minutes


  • 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


  1. Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
  2. 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.
  3. Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F 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. (You may also use a rotisserie chicken.)
  4. Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days.

Nutrition Information

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  • Calories: 431
  • Fat: 38 g
  • Saturated fat: 9 g
  • Carbohydrates: 2 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 20 g
  • Sodium: 393 mg
  • Cholesterol: 94 mg