Best Recipe Chicken Salad

Of all the summer salads, a classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Keep this easy recipe on hand for last-minute sandwich prep when last-minute invitations come up! Serve this summer with a side of Italian pasta salad and crunchy grilled corn on the cob!

For this chicken salad sandwich recipe, any bread will do, thick slices of a baguette or buns/rolls hold up well. This is naturally low carb and it’s great over a tossed salad as well.

REFRIGERATOR: In an airtight container, the chicken salad will last about a week in the refrigerator. Give it a stir and refresh the flavor with a little salt and pepper (or an extra dollop of Dijon mustard) and serve!

FREEZER: Chicken salad doesn’t freeze well. To prep ahead, simply dice the chicken and freeze. When ready to make, combine it with the ingredients below for a quick lunch!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Classic Chicken Salad

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Prep: 15min

Total: 15min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, Saturated Fat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 cups cooked chicken (chopped)
• ½ cup mayonnaise
• 1 stalk celery (chopped)
• 1 green onion (diced (or chives or red onion))
• 1 teaspoon dijon mustard
• ½ teaspoon seasoned salt
• pepper to taste
• 1 teaspoon fresh dill (optional)

Instruction:

1. Combine all ingredients in a small bowl and mix well.
2. Season with salt and pepper to taste.
3. Serve as a sandwich or over salad.

Ultimate Chicken Salad Recipe

Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Watch the video above to see how I make it!

Prep: 10min

Total: 25min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 524 kcal, Carbohydrate 10 g, Protein 36 g, Fat 38 g, Saturated Fat 6 g, Cholesterol 112 mg, Sodium 454 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 2 lb boneless skinless chicken breasts
• 1/2 cup sliced almonds
• 1 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 cup red grapes (quartered)
• 2 stalk celery (diced)
• 3 green onions (green and white parts) (sliced)
• 2 tablespoon chopped parsley
• 1 tablespoon chopped tarragon
• 1 lemon (juiced)
• salt and pepper (to taste)

Instruction:

1. Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
2. Mix everything together until it’s well combined. Let it chill in the fridge until you’re ready to serve.

The Best Chicken Salad

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Total: 0 30min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1135, Fat 80g, Saturated Fat 17g, Carbohydrate 19g, Fiber 2g, Sugar 7g, Protein 80g, Cholesterol 250mg, Sodium 1856mg

Ingredients:

• 1 cup prepared or homemade mayonnaise
• 2 teaspoons strained freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 cups diced poached chicken, recipe follows
• 1 stalk celery, cut into 1/4-inch dice
• 2 tablespoons shallot, cut into 1/4-inch dice
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped parsley
• Sliced chives, for garnish
• 10 sprigs parsley
• 2 sprigs thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 stalk celery, halved
• 3 pounds bone-in, skin-on chicken breast halves, fat trimmed
• 5 to 6 cups chicken broth, homemade or low-sodium store bought

Instruction:

1. Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
2. Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
3. Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
4. Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
5. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
6. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

BEST CHICKEN SALAD RECIPE | easy & healthy

FAQ

How does Gordon Ramsay make chicken salad?

How does Rachael Ray make chicken salad?

1. Place peppers, garlic, vinegar, oil, and a pinch of salt and pepper in a food processor or blender; blend until smooth.
2. Pour dressing into a large bowl and toss with chicken, onion, capers or olives, and half the almonds.
3. Transfer to a platter. Garnish with remaining almonds.
4. Serve with lettuce leaves.

What can I add to chicken salad to give it more flavor?

• Be gentle with lettuce. Balsamic dressing. …
• Serve up perfect avocado. Forget lemon juice or cold water – the only way to stop an avocado going brown in a salad is to peel and chop them right before serving. …
• Say goodbye to onion tears. …
• Adore your dressing. …
• Sprinkle in some protein.