This classic chicken salad is straightforward, flavorful, and made with just five main ingredients. Using a simple technique makes this the fastest, easiest chicken salad you’ll prepare—perfect for a quick lunch or light dinner.
This Classic Chicken Salad was originally posted in September 2019 and has been updated with new photos, additional content, and a video.
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I used to order chicken salad whenever it appeared on a café or deli menu. Lately I’ve recreated those familiar flavors at home, and this recipe is inspired by a local favorite I used to enjoy. Served on a bed of lettuce with crackers and fruit, it’s now easy to make at home in minutes—and I think it may be even better than what I remember.
The five ingredients needed to make classic chicken salad
- Chicken – Use poached breasts, leftover cooked chicken, or rotisserie chicken. White meat, dark meat, or a combination all work.
- Mayonnaise – Regular or light mayo depending on your preference.
- Sour cream – Greek yogurt can be substituted for a lighter option.
- Celery – Finely chopped for a pleasant crunch.
- Jane’s Krazy Mixed Up Salt – A blended seasoning that gives the salad a balanced, familiar flavor.
The secret method that makes this recipe so easy
A helpful trick I discovered is using a stand mixer to chop the cooked chicken. Place chunks of cooked boneless, skinless chicken in the mixer’s bowl and pulse on low in short bursts until the pieces are finely chopped. It’s fast and consistent—what used to take a lot of time by hand now takes seconds.
Aside from chopping the celery, you can combine the entire salad in the mixer bowl. If you’re using pre-cooked chicken, the salad takes less than 10 minutes to assemble. If you need to cook the chicken first, poaching or preparing it another quick way means the whole process can be completed in under an hour.
Classic chicken salad FAQs
You can make this salad with all white meat, all dark meat, or a mix—choose what you prefer.
Swap regular mayo for light mayo and replace sour cream with Greek yogurt for a lighter version.
Stored in a covered container in the refrigerator, the salad will keep for up to four days.
More gluten free chicken recipes
- General Tso’s Chicken
- Curry Chicken Salad (Whole Foods copycat)
- Buffalo Chicken Bread
- Easy and Delicious Chicken Salad
- Chick-Fil-A Style Chicken
What to serve with classic chicken salad
- A simple green side salad
- A scoop of chicken salad on a bed of lettuce with cucumber and crackers
- With gluten-free crackers and a fruit salad
- On toasted gluten-free sandwich bread or Italian-style bread
- In a gluten-free croissant for a richer option
- Open-faced on a soft gluten-free roll with a slice of Brie melted on top
If you want a quick, flavorful meal, this Classic Chicken Salad fits the bill. It’s excellent on greens, crackers, or toasted gluten-free bread—delicious any way you serve it.
Chopped Chicken Salad
Ingredients
- 1.5–2 lbs (454–681 g) fully cooked boneless, skinless chicken (poached, pulled from a rotisserie chicken, or pre-cooked)
- 3/4 cup (180 g) mayonnaise
- 1/4 cup (60 g) sour cream (Greek yogurt may be substituted)
- 1 1/2 teaspoon Jane’s Krazy Mixed Up Salt (or preferred seasoning)
- 2–3 stalks celery, finely chopped
- Freshly ground pepper to taste
Instructions
- Place cooked chicken in the bowl of a stand mixer and pulse on low in short bursts until the chicken is finely chopped. Alternatively, finely chop the chicken by hand and place it in a large bowl.
- Add mayonnaise, sour cream, seasoning, finely chopped celery, and pepper. Mix briefly until everything is evenly combined. Taste and adjust seasoning if needed. For best flavor, chill in the refrigerator for at least one hour to allow the flavors to meld.
- Serve the chicken salad on greens, with crackers, or on toast or sandwich bread. Store covered in the refrigerator for up to four days.