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

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 a pinch of cayenne pepper if you like a little heat.)
The truth is that 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.
In the restaurant, we cook chicken specifically for this dish. How we do it might surprise you, but I’ll get to that.
Ingredients for Chicken Salad
Gather the ingredients to prepare our deli-style chicken salad recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
What type of chicken should I use?
When making this deli classic, you want to use a mixture of 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 recipes lack the flavor that dark meat adds.
*Dark meat has more flavor, so 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?
Absolutely. It’s a great way to cut down on prep time, and the whole chicken can be used to make this deli classic!
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. 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 will roast the meat. This would be the same if I were cooking a whole chicken or pieces with the bone in and skin on.
- Pat the chicken down with paper towels.
- 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 on the center rack of a 350-degree F. oven and bake for 25-30 minutes, or until a thermometer in the thickest part of the breast reads a minimum of 165 degrees.
Allow the chicken to cool for 10 -15 minutes, then refrigerate for at least one hour. If you are refrigerating for longer than one hour, cover the chicken with plastic wrap.
Cooking the chicken ahead of time is a good idea. Make it today for lunch tomorrow.
When the chicken has fully cooled in the fridge, 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 it’s ground, it could be anything.
To make the chicken salad mixture, place the diced chicken in a large bowl with the celery, mayonnaise, and granulated onion (if you don’t like onion, leave it out).
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
- bleu cheese dressing (add hot sauce to the chicken) to make it buffalo style
Taste the chicken salad and reseason with salt and black pepper if needed. Then place it 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 favorite 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:
- Carrots, roasted red peppers, onion, scallions.
- Chopped olives.
- Walnuts, pecans, or pistachios.
- Avocado
- Grapes
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:
When it comes down to it, nothing beats a good chicken salad sandwich. Whether you make a 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.
These Sandwiches can be served on your favorite 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:
The classic Southern recipe for chicken salad includes chopped hard-cooked eggs and dill pickle relish. This interesting combination adds a lot of flavor to the salad.
Refrigerated in airtight containers and properly stored, it will last for 3 to 5 days.
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.
Best Chicken Salad Recipe
Ingredients
- 16 oz chicken breast boneless skinless – ¼ – ½ dice
- 12 oz chicken thigh boneless skinless – ¼ – ½ dice
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon 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
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!
Andy Norris says
Really liked the chicken salad! Made it with diced onion and hard boiled eggs.
Making it again tonight. Easy and very tasty!
Marianne says
I have made chicken salad in the past a few different ways. This was by far the best! I always used boneless chicken breast which was fine, but adding the dark meat of the thighs was a game changer. This was very flavorful and I don’t like a lot of other ingredients in my chicken salad. My son, in his 20’s and fussy loves it and has eaten most of it already. Now to give him the recipe and have him make it. 🙂
Chef Dennis Littley says
Thanks for letting me know you enjoyed my chicken salad recipe. The dark meat definitely adds more flavor.
Ally O'Connor says
In the beginning of your recipe page you say: “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”.
But in the actual recipe it says: “Allow chicken to cool for 10 minutes, then refrigerate for at least one hour”.
Which is correct? Cool to room temp or cool for just 10 minutes?
Thanks so much, looking forward to making this salad!
Chef Dennis Littley says
Thanks for catching that, I changed the post to reflect the recipe card. If your refrigerating longer than one hour, cover with plastic wrap.
Ally O'Connor says
Thanks so very much!
Chef Dennis Littley says
You’re welcome.
Dena says
I just prepared my chicken salad to sit overnight. . .I think I am in love. My family is going to love this.
Chef Dennis Littley says
I’m happy to hear you like my chicken salad recipe. I’ve been making it for a very long time. My wife prefers that I chop the chicken very fine, but I always enjoyed the bigger pieces.
Craig says
Happy Mothers Day Weekend, Chef Dennis! Making this and greek salad to start the afternoon. NY strips, asparagus and baked potatoes if the family is ready to Zaberize after cocktails and bocce…Ha! I would love to hear more about Ed Zaberers if you get a chance as I’m sure you remember those huge chairs and food and cocktails…love Jersey!
Craig
Andrea says
Love how easy this salad is to whip up! So easy and so flavorful!
Mina says
This is perfect when you’re on the go! I love easy to make recipes like this that I can enjoy over at lunch or as a snack!
Linda says
This chicken salad is loaded with all my fave ingredients and so much flavor in one bite! And they also make a good after-school snack!
Nora says
So simple and delicious. Ideal when you’re short on time!