Best Chicken Salad

Debates will rage till the end of time about what should have the privilege of being included in chicken salad—everyone's got their own preferred mix-ins for the lunch favorite. For me, good chicken salad is ALL about the technique, and less about the actual ingredients. My recipe expertly combines well-seasoned chicken, a rich mayo dressing, plenty of fresh celery, and a touch of acid. It's then chilled until cold, giving the flavors time to meld and saturate the chicken, resulting in a refreshing, creamy, and super-satisfying healthy snack or meal. Make it as-is for a classic, reliable version, or use it as a jumping off point to create your own perfect chicken salad.

What People Are Saying:
“I wanted to try a different chicken salad recipe when I came across this dish. I REALLY love this version. I made a small batch this time around but will make a larger amount next time! - Dink6

"I make a big batch of this quite often for lunches. It’s absolutely delicious." - Klamb

How To Make Chicken Salad

INGREDIENTS

• Chicken breasts: You can’t have amazing chicken salad without perfectly cooked chicken that’s seasoned, juicy, and relatively lean. Including dark meat in a chicken salad is common, but I think it can make the overall dish a little too soft and fatty. Instead, poaching breast meat in seasoned chicken broth is an easy way to guarantee that you won't be disappointed by dry, bland chicken. Choosing smaller breasts that will cook more evenly is key here. If you're a bit pressed for time, a rotisserie chicken is a great option too, but fight the urge to shred the chicken. Chopping the chicken into bite-sized pieces allows for more even distribution of ingredients.
• Chicken broth: You can use water here, but I definitely recommend chicken broth for the flavor it brings to the overall salad.
• Seasoned salt: Ditto here—regular works, but seasoned will take this over the top.
• Dressing: Mayonnaise is king for creamy salads, but it needs a little help to keep it from weighing everything down. Adding acid in the form of full-fat Greek yogurt, lemon, and Dijon mustard will help keep things rich yet light and bright.
• Mix-Ins: In my book, the only mandatory add-ins for chicken salad are celery for crunch, some kind of onion (I like red for the pop of color), and leafy herbs (I <3 dill and parsley). Other than that, this is the fun part! Go nuts... or grapes, or avocado, or whatever your heart desires. Toasted nuts like almonds or pecans will add an extra layer of texture, and fruit will add a pop of sweetness. I chose chopped dill pickles for my ultimate add-in because of the layer of crisp, briny salt they provide. Whatever you go with, be sure to chop them into pieces all around the same size so that they distribute evenly in each bite.

STEP-BY-STEP INSTRUCTIONS

You’ll start by poaching your chicken breasts breasts by combining them in a pot with broth and salt, then bringing everything to a boil. You’ll be aiming for an internal temperature of 165°, which should take about 10 minutes. Use your meat thermometer if you’ve got one! Once your chicken is cooked through, set it aside and allow it to cool and rest for a few minutes.

Meanwhile, make your dressing by combining your yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a bowl and mixing until relatively smooth. You might be tempted to throw your crunchy mix-ins here too, but I found that it all mixes together better if you make the dressing first, then add the chicken to coat, and then add your mix-ins.

Once your chicken is cool, cut it into as uniform of cubes as you can manage, then add it to your dressing and stir everything together. Add whatever mix-ins you like, and stir to combine. Taste for seasonings (I usually have to add a good amount of salt here).

You can eat this right away, on its own or on a sandwich, but I usually like to get it into the fridge for a bit before enjoying to let the flavors meld together more. You do you!

Full list of ingredients and directions can be found in the recipe above.

What To Serve With Chicken Salad

• Pasta salad: Delish has plenty of beloved variations of this staple side dish, but this Italian-inspired recipe is my guaranteed go-to when I need a simple and reliable BBQ side.
• Potato salad: Similarly, this potato salad makes an appearance at almost all my summer cookouts because it’s creamy, just a touch tangy, and not too sweet (the worst!).
• Corn salad: I love corn in all its forms (mmm, elote), but there’s something particularly great about a simple corn salad. Like my chicken salad, this one is ripe for improvisation too.

Storage

Chicken salad is an ideal make-ahead recipe because it gets better as it sits. Make it a day or two ahead of time, then store in an airtight container in the fridge until ready to serve. If you have any leftovers, store them in an airtight container in the fridge for around 3 days, and enjoy epic lunch sandwiches (and salads!) for days.