Homemade Chicken Salad Recipe – a simple, classic favorite that’s easy to make and even easier to enjoy. Tender cooked chicken mixes with creamy mayonnaise, crisp celery, a bright splash of lemon juice, and a touch of onion and garlic powders. Season with salt and black pepper to taste. Serve it on sandwiches, in wraps, over a bed of greens, or with crackers for an effortless lunch, picnic, or potluck dish.
Easy Chicken Salad Recipe
This homemade chicken salad is a go-to in many kitchens because it comes together quickly and tastes fresh and satisfying. Use cooked, shredded chicken as the base, then fold in mayonnaise for creaminess and chopped celery for crunch. Lemon juice brightens the flavor, while onion and garlic powders add depth without the bite of raw onion. It’s a versatile recipe that works equally well as a sandwich filling, a light salad topping, or a simple dip for crackers and vegetables.
How to Make Homemade Chicken Salad
Ingredients are straightforward and commonly available. Start by cooking bone-in, skin-on chicken breasts in low-sodium chicken broth with a few sprigs of thyme until the internal temperature reaches 165°F. Remove the chicken, discard skin and bones, and shred the meat with two forks once it’s cool enough to handle.
In a medium bowl, combine chopped celery, fresh lemon juice, onion powder, garlic powder, and mayonnaise. Add the shredded chicken and mix until everything is evenly coated. Taste and season with salt and black pepper. Cover and chill until cold—this helps the flavors meld and makes the salad easier to serve.
Helpful Tips & Frequently Asked Questions
- You can use bone-in chicken breasts, bone-in thighs, or any cooked chicken you have on hand.
- To save time, rotisserie chicken or pre-cooked shredded chicken work perfectly well.
- Want to lighten it up? Substitute plain Greek yogurt for some or all of the mayonnaise for fewer calories and a tangy flavor.
- Mix-ins and variations: add red onion, green onion, grapes, diced apples, dried cranberries, or a handful of nuts such as almonds, walnuts, or pecans for texture and extra flavor.
- Store leftovers in an airtight container in the refrigerator and consume within a few days for best quality.
What to Serve with Classic Chicken Salad
Chicken salad is incredibly versatile and pairs well with many sides and vessels. Try these serving ideas:
- Serve on a soft croissant, inside a wrap, or piled onto a sandwich for a filling meal.
- Make it a light meal by serving over mixed greens with fresh fruit such as grapes, watermelon, or apple slices.
- Add a crunchy side like kettle-style potato chips, salted crackers, or pita chips.
- For a more substantial plate, pair with a bowl of soup or a side pasta salad, deviled eggs, or a crisp veggie tray—ideal for picnics and potlucks.
Greek Pasta Salad
Easy Greek pasta salad makes a great companion to chicken salad—tangy, fresh, and full of Mediterranean flavors.
Creamy Coleslaw
A crisp, creamy coleslaw pairs well with chicken salad for a classic picnic combination.
Tomato Soup
A warm tomato or creamy potato soup makes for a comforting pairing with a chicken salad sandwich.
Soft Dinner Rolls
Soft, fluffy dinner rolls are perfect if you want a heartier sandwich or to serve chicken salad at a gathering.
Homemade Chicken Salad
Equipment
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Dutch oven or large pot
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Mixing bowl and forks for shredding
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Knife and cutting board
Ingredients
- 4 bone-in skin-on chicken breasts
- 6 cups low-sodium chicken broth
- 3 sprigs fresh thyme
- 1½ cups chopped celery
- 2 Tbsp fresh lemon juice
- Salt and black pepper, to taste
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 cup mayonnaise
Instructions
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Place the chicken breasts in a large pot or Dutch oven and add the chicken broth and thyme. Bring to a boil over medium-high heat and cook about 15–20 minutes, until the chicken reaches 165°F. Remove the chicken, discard the skin and bones, and shred the meat with two forks. Let it cool slightly.
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In a medium bowl, combine the chopped celery, lemon juice, onion powder, garlic powder, and mayonnaise. Add the shredded chicken and stir to coat evenly. Season with salt and black pepper to taste. Cover and refrigerate until chilled.
Notes
- Substitute any cooked shredded chicken or rotisserie chicken if you prefer a quicker option.
- Try adding fruits, nuts, or extra aromatics for variation—grapes, apples, dried cranberries, green onions, or chopped nuts all work well.
- Store leftovers in an airtight container in the refrigerator and use within 3–4 days.
Nutrition
The nutritional information provided is an estimate. Use it as a guideline and adjust based on the specific ingredients you choose.
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