Classic Chicken Salad

This is the quintessential, perfectly balanced chicken salad—creamy, crunchy, savory, and bright. It’s endlessly adaptable but absolutely perfect in its classic form. Ideal for sandwiches, croissants, lettuce cups, or eaten straight from the bowl.

Ingredients

• 3 cups (about 1 lb / 450g) cooked chicken, shredded or diced*

• ¾ cup (165g) mayonnaise (Duke’s, Hellmann’s/Best Foods, or homemade)

• 1 tablespoon Dijon mustard or yellow mustard

• 2 stalks celery, finely diced

• ⅓ cup red onion or sweet onion, finely diced

• ⅓ cup chopped dill pickles or sweet pickles (or 2 tbsp pickle relish)

• ¼ cup fresh parsley, chopped (optional)

• 2 tablespoons fresh lemon juice or white wine vinegar

• ¾ teaspoon kosher salt (or to taste)

• ½ teaspoon freshly ground black pepper

• Optional add-ins: ½ cup halved red grapes, ½ cup toasted pecans or walnuts, 2 hard-boiled eggs (chopped), 1 teaspoon fresh dill

For the chicken: Use leftover roasted or grilled chicken, a store-bought rotisserie chicken, or poach your own (see pro tip below).

Step-by-Step Instructions

1. Prepare the Chicken

If poaching: Place 1 lb boneless, skinless chicken breasts in a saucepan. Cover with water or broth. Add a bay leaf, a few peppercorns, and a slice of onion. Bring to a simmer, cover, and cook for 12-15 minutes until cooked through (165°F). Let cool in the broth, then shred or dice.

2. Combine the Wet Base

In a large mixing bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper until smooth.

3. Assemble the Salad

Add the chicken, celery, onion, pickles, and parsley (if using) to the bowl. Gently fold everything together until the chicken is evenly coated. Be careful not to over-mix if you want a chunky texture.

4. Chill & Season

Cover and refrigerate for at least 30 minutes (or up to 2 days) to allow the flavors to meld. Before serving, taste and adjust seasoning—you may need more salt, pepper, lemon, or a dollop more mayo.

Serving Suggestions

• The Classic Sandwich: On toasted white or wheat bread with lettuce and tomato.

• The Croissant: In a butter croissant with green leaf lettuce.

• Lettuce Wraps: Scoop into Bibb or butter lettuce leaves.

• On a Salad: Serve over a bed of mixed greens.

• As a Snack: With crackers, cucumber slices, or pita chips.

Pro-Tips for the Best Chicken Salad

• Texture is Key: Use a mix of shredded and diced chicken for the perfect mouthfeel.

• Moisture Control: If using leftover roast chicken, it may be drier. Adjust mayo accordingly or add a tablespoon of chicken broth or pickle brine.

• Make it Ahead: This salad tastes even better the next day. The flavors have time to marry.

• Season in Layers: Season your poaching water, season the dressing, and do a final season after chilling.

• Customize It:

  • Curried: Add 1-2 teaspoons curry powder and a handful of golden raisins.

  • Tarragon & Grape: Add 1 tbsp fresh tarragon and ½ cup halved green grapes.

  • BBQ Style: Swap half the mayo for your favorite BBQ sauce.

Storage

Store in an airtight container in the refrigerator for 3-4 days. Do not freeze, as the mayonnaise will separate.

Enjoy this timeless, versatile, and always satisfying classic!