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    Ask Chef Dennis » Recipes » Main Meals » Poultry » Best Restaurant Style Chicken Salad

    Best Restaurant Style Chicken Salad

    Published: Jun 15, 2020 · Modified: Jun 9, 2021 by Chef Dennis Littley · 33 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.97 from 57 votes
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    pinterest image for chicken salad

    When it comes to making the best chicken salad, the star of the show should always be the chicken. With that being said there are many additions you can make to this classic recipe that will make it just the way you like it.

    half of a chicken salad sandwich with lettuce on grain bread on a white plate

    Personally, I like my chicken salad bare bones. Chicken, celery, mayonnaise, salt, pepper and granulated onion. That’s my favorite chicken salad recipe (you can also add a squeeze of lemon juice or pinch of cayenne pepper if you like a little heat).

    The truth is making a classic dish like chicken salad shouldn’t be difficult. There are no special cooking techniques to master this dish. And in fact, it can be made of any leftover chicken you have on hand.

    But in the restaurant, we cook chicken specifically for this dish. And how we cook it might surprise you. But I’ll get to that.

    What are the ingredients for Chicken Salad?

    overhead view of ingredients to make chicken salad.

    Start by gathering the Chicken Salad ingredients. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    What type of chicken should I use for Chicken Salad?

    When making this deli classic you want to use white and dark meat. The ratio is usually 60% white meat (chicken breast) and 40% dark meat (chicken thighs).

    Of course, you can use whatever type of chicken you like. Some restaurants use all breast meat in their chicken salad thinking that their customers will perceive better quality ingredients. But the truth is those chicken salad recipes lack the flavor the dark meat adds.

    *There is more flavor in dark meat and that’s why I use both when I make this dish. Of course, if I have leftover chicken and it’s all breast meat, I use what I have.

    Can I use Rotisserie Chicken for Chicken Salad?

    You, sure can. It’s a great way to cut down on prep time and the whole chicken can be used to make the best chicken salad!

    It’s all about adapting the recipe to the ingredients you have on hand.

    How should I cook the chicken?

    Many recipes will tell you to poach the chicken. Which means cooking it in water or stock on the stovetop. So basically you’re cooking the chicken in water (sort of boiling the chicken), and lots of the flavor comes out in the water. And some chicken can get a little rubbery cooking this way.

    If I’m making soup this is fine. But if I’m making chicken for a salad topping or chicken salad I’m going to roast the meat. This would be the same if I was cooking a whole chicken or pieces with the bone in and skin on.

    3 boneless skinless chicken breasts and 3 boneless skinless chicken thighs season with salt and pepper in a glass baking dish

    First coat the chicken with a little olive oil (or cooking oil of your choice), season with sea salt and black pepper.

    Feel free to use any seasoning you like, to create your own flavor of chicken salad. These are some of the different spices I’ve used.

    • cajun seasoning
    • lemon pepper
    • old bay
    • taco seasoning

    Your favorite fresh herbs can be a nice addition as well.

    Add a little water to the bottom of the baking dish (¼ cup) and cover the dish with foil. Place the dish in a preheated 350 degree F oven for 25-30 minutes or until a thermometer in the thickest part of the breast reads a minimum of 165 degrees.

    cooked seasoned boneless, skinless chicken breasts and thighs in a glass baking dish on a wooden cutting board

    When the chicken is ready, allow the cooked chicken to cool to room temperature. When the chicken has sufficiently cooled, place it in the refrigerator for at least 2 hours to chill.

    Cooking the chicken ahead of time is a good idea. Make it today for lunch tomorrow.

    overhead view of chopped chicken, diced celery and mayonaise in a glass bowl on a wooden cutting board

    When the chicken has fully cooled in the fridge, you can cut it up into ¼ – ½ inch pieces. I like it on the smaller side, but not so small you can’t recognize that it’s chicken.

    And don’t get me started on the ground chicken version, I have teeth and want to see what kind of chicken you’re using. If its ground it could be anything.

    Place the diced chicken into a large bowl with the celery, mayonnaise, and granulated onion (if you don’t like onion leave it out) to make the chicken salad mixture.

    I like to mix this all together so I can taste it before I reseason with sea salt and black pepper.

    What can I use besides mayonnaise?

    • plain Greek yogurt
    • ranch dressing
    • combination of sour cream (or Greek yogurt) and mayonnaise
    • blue cheese dressing (add hot sauce to the chicken) to make it buffalo style
    overhead view of chicken salad in a glass bowl on a wooden cutting board

    Reseason the chicken salad mixture if needed, then place the finished chicken salad in the fridge for a few hours to let the flavors build.

    Making it early in the day or a day ahead of time will give you a better-tasting chicken salad.

    Some of my other favorites salads using chicken are my Blackened Chicken Salad and Perfect Summer Salad.

    What else can I add to Chicken Salad?

    I’ve seen a lot of other ingredients show up in this American Classic, here are some of my favorites:

    • added vegetables: carrots, roasted red peppers, onion, scallions
    • chopped olives
    • walnuts, pecans or pistachios
    • avocado
    overhead view of salad on a white plate consisting of chopped romaine, grape tomatoes, green olives, gorgonzola cheese crumbles and big scoop of chicken salad in the middle

    I love a big scoop of chicken salad on salad greens. Add your favorite dressing and toppings and you’ve got a light, delicious lunch or dinner.

    It’s also a nice filling for a stuffed tomato.

    Serving Chicken Salad Sandwiches:

    half of a chicken salad sandwich with lettuce on grain bread on a white plate with the other half behind it

    When it gets right down to it, nothing beats a good chicken salad sandwich. Whether you make a chicken salad club sandwich by adding, lettuce, tomato, and bacon or simply adding a slice of cheese or garden fresh tomato slices, it’s going to be a sandwich to remember.

    Chicken Salad Sandwiches can be served on any type of roll, bread, or lettuce wrap. I love my chicken salad on a croissant, 21-grain bread, hoagie roll, or good old-fashioned sandwich bread.

    Recipe FAQ’s:

    Can you put eggs in chicken salad?

    The classic southern recipe for chicken salad includes chopped hard-cooked eggs and dill pickle relish. It’s an interesting combination that will add a lot of flavor to the salad.

    How long is chicken salad good for?

    Refrigerated in airtight containers, properly stored, chicken salad will last for 3 to 5 days.

    How do I fix salty chicken salad?

    Adding an acidic ingredient such as lemon juice, or apple cider vinegar will counteract some of the saltiness. You can also add other ingredients such as avocado, hard-cooked eggs, or additional chicken and mayonnaise to cut the saltiness.

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    close up of half a chicken salad sandwich on a white plate
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    4.97 from 57 votes

    Restaurant Style Chicken Salad Recipe

    When it's time to make a delicious sandwich, turn to the American Classic, Chicken salad. There is no secret to making chicken salad, just a few simple instructions that will change a lack luster sandwich into a deli-style sandwich!
    Prep Time15 mins
    Cook Time25 mins
    refrigerate3 hrs
    Course: Entree, sandwich
    Cuisine: American
    Servings: 6
    Calories: 424kcal
    Author: Chef Dennis Littley

    Ingredients

    • 16 oz chicken breast boneless skinless – ¼ – ½ dice
    • 12 oz chicken thigh boneless skinless – ¼ – ½ dice
    • 2 tbsp olive oil
    • ½ tsp sea salt
    • ¼ tsp black pepper
    • ½ tsp granulated onion optional
    • ⅔ cup mayonnaise more or less as desired
    • 3 stalks celery small dice- more if desired
    • sea salt and black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Lightly oil the chicken breasts and thighs. Season with sea salt, black pepper and granulated onion.
      Place in a baking dish and lightly cover with foil. Bake at 350 degrees f for 25- 30 minutes or until the temperature in the thickest part of the breast reaches at least 165 degrees.
    • Allow chicken to cool for for 10 minutes, then refrigerate for at least one hour.
    • When chicken has chilled, dice the breasts and thighs into pieces ¼ – about ½ inch.
    • In a large mixing bowl add the diced chicken, celery and mayonnaise. Mix all the ingredients together well, cover and refrigerate for 1-2 hours or overnight.
      The chicken salad will taste better the next day as all the flavors fully mingle.
    • Taste and reseason as needed with salt and pepper. Serve and enjoy!

    Video

    Nutrition

    Calories: 424kcal | Carbohydrates: 1g | Protein: 26g | Fat: 35g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 484mg | Potassium: 411mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Jennifer

      April 30, 2022 at 8:37 am

      5 stars
      This has always been my go to recipe for chicken salad. However, I do add a little granulated garlic and celery salt/seed. I agree that simple is better when it comes to this dish! No grapes, nuts, cranberries! Just fresh bread! Thank You Chef Dennis, I have referenced your recipes for several years.

      Reply
    2. MJ Angelo

      March 01, 2022 at 8:45 pm

      Can I use miracle whip ?

      Reply
      • Chef Dennis Littley

        March 02, 2022 at 7:58 am

        yes you can

        Reply
    3. Anastasia

      May 27, 2021 at 11:50 pm

      5 stars
      Love chicken salad I am making it today for me and my friends.
      Thank you.
      Greetings from Greece.

      Reply
    4. Jamie Allen

      March 08, 2021 at 1:46 pm

      I’m diabetic, and I love chicken salad. How many Carbs do you think is in 1/2?

      Reply
      • Chef Dennis Littley

        March 08, 2021 at 1:57 pm

        I don’t think there is a lot in the chicken salad, it would be in the bread. These days I eat my chicken salad on a salad, I’m pre-diabetic

        Reply
    5. Diana

      March 04, 2021 at 3:12 pm

      I’ve seen granulated onion called for in other recipes and don’t know what it is. I’ve looked for it in the grocery store spice/herb section, but have had no luck finding it. Is there a substitute for it? This looks like a tasty recipe and really want to try it. Thaks!

      Reply
      • Chef Dennis Littley

        March 04, 2021 at 3:31 pm

        its basically onion powder these days. There was a time when onion powder was actually powder and would clump in recipes, which is why many called for granulated. I guess the spice industry finally figured it out, but they still call it onion powder.

        Reply
    6. Trish

      January 13, 2021 at 4:41 pm

      5 stars
      Thank you Chef Dennis for teaching me to finally make tender chicken breast! We always grill it to use in dishes but it’s been really tough the past few times. Your recipe made my chicken juicy and tender (I had to cook it 40 minutes to get to 165 degrees) and will be my new go-to. I was making tacos this time so I haven’t tried your chicken salad recipe but I’m sure it’s delicious. Thanks so much for sharing your expertise!

      Reply
    7. Rashmi

      August 25, 2020 at 9:09 pm

      Wow so good!

      Reply
      • Nancy Heinritz Howell

        March 26, 2021 at 11:17 pm

        I like my chicken salad with halved green grapes and chopped pecans mixed in just before serving, then sliced avocado on top.

        Reply
    8. Connie

      July 03, 2020 at 12:50 pm

      5 stars
      I love a nice cold chicken salad sandwich and how easy it is to prepare. Not much effort required for a quick yet amazing lunch.

      Reply
    9. Debra

      July 03, 2020 at 10:12 am

      5 stars
      Love all the suggestions to make this classic chicken salad to your tastes. So many great tips. Thanks.

      Reply
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