Chicken Salad

Why This Classic Chicken Salad Recipe Works So Well

This chicken salad recipe has been my go-to for years. It’s a simple combination of chopped chicken, crunchy celery, and toasted pecans in a creamy dressing that uses both mayonnaise and Greek yogurt. The yogurt adds a tangy kick and extra protein, so you feel good about eating it. You can make it with leftover roasted chicken or a store-bought rotisserie chicken, which makes it perfect for busy weeknights.

What Makes This Easy Chicken Salad a Keeper

• It’s creamy without being heavy because of the Greek yogurt and mayonnaise combo.
• You can customize it endlessly with whatever add-ins you have on hand.
• It comes together in 20 minutes, making it a lifesaver for lunch or dinner.

Key Ingredients for the Best Chicken Salad

• Chicken: Leftover roasted or rotisserie chicken works best because it’s already seasoned and moist. If using poached chicken, season it well with salt before adding to the salad.
• Greek yogurt: Full-fat plain Greek yogurt gives the creamiest tang. Nonfat works too, but the dressing will be thinner. You can substitute sour cream if that’s what you have.
• Pecans: Toasting pecans before adding enhances their flavor and crunch. Watch them closely, as they burn quickly. You can substitute slivered almonds or even sunflower seeds for a nut-free version.

Kitchen Tools for Chicken Salad

• A large mixing bowl
• A sharp chef’s knife and cutting board
• A spatula or large spoon for mixing

Tips for Making the Best Chicken Salad

Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan occasionally, until fragrant. This step deepens their flavor and adds a warm nuttiness that raw nuts don’t have. Let them cool completely before mixing so the heat doesn’t wilt the herbs.

Because mayonnaise and Greek yogurt vary in saltiness, always taste the salad before serving and add more salt or pepper if needed. For the crunchiest celery, chop it into small, even dice and stir it in right before serving so it stays crisp.

Make-Ahead Tips for Chicken Salad

This chicken salad is ideal for meal prep. To keep the celery and onion super crunchy, chop them and store separately from the dressing. Combine the chicken, mayonnaise, yogurt, and seasonings in a container, and when you’re ready to eat, stir in the fresh vegetables and nuts. This way the salad stays crisp for days. If you’ve already mixed everything, it will still be good for 4 days, though the celery may soften slightly.

Chicken Salad Variations to Try

Swap the pecans for slivered almonds if you prefer, or leave the nuts out altogether. For a touch of sweetness, fold in dried cranberries, chopped grapes, or diced apple. Change up the herbs with dill, tarragon, or chives, and try pickled red onions or green onions instead of the raw red onion. Add a few chopped pickles or capers for extra tang.

What to Serve with Chicken Salad

You can spoon this chicken salad onto a croissant or between two slices of bread for a classic sandwich. For a lighter option, serve it in lettuce cups or over a bed of greens. It also works well as a dip with crackers, or stuffed into mini peppers for a party snack.

How to Store Leftover Chicken Salad

Store chicken salad in an airtight container in the refrigerator for up to 4 days. Because it contains mayonnaise, the salad does not freeze well, the texture will turn watery and grainy after thawing.

Chicken Salad FAQs