Savory Classic Chicken Salad
Packed with flavor and a satisfying crunch, this Classic Chicken Salad is sure to become your new go-to for lunches or get-togethers. With only 7 easy ingredients and a genius method of how to combine everything together, this will be a recipe on repeat.
Google “southern chicken salad” and you’ll get hundreds of recipe variations. The top spot you’ll see is my Southern Chicken Salad. It’s the ultimate chicken salad recipe that we served it at our restaurant and sold out of it every day!
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One of the contentious debates about a traditional chicken salad recipe is whether or not it should be sweet. Since there isn’t a wrong side to be on, I wanted to share my savory chicken salad version. With tender chicken and a creamy dressing, it takes 15 minutes to make with 7 simple ingredients that you can easily adjust to your personal preference.
Chicken salad is excellent served on a bed of salad greens, with crackers, or on a croissant or light bread. With some veggies, fruit, and a scoop of Homemade Pimento Cheese and Pasta Salad, you’ll have yourself the perfect spring or summer meal! It’s a great recipe for potlucks, showers, or holiday get-togethers!
Table of Contents
Why You’ll Like This Recipe
- Versatile: Perfect as a sandwich filling, on a bed of greens, as lettuce wraps, or enjoyed straight from the bowl. It’s one of my go-to, low carb healthy lunch options.
- Quick Prep: With simple ingredients and easy steps, you can whip up this low carb savory chicken salad recipe in no time.
- Packable: A classic chicken salad recipe is great for meal prep, picnics, a quick lunch, or a light dinner—just grab and go! You can’t beat chicken salad sandwiches on buttery croissants!
- Customizable: Add your favorite herbs or vegetables to this creamy chicken salad to make it your own!
What You’ll Need
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Cooked Chicken: The star of the dish, providing protein and heartiness. For ease, I like using a cooked rotisserie chicken.
- Celery: Crisp celery adds a satisfying crunch and freshness to the salad.
- Pecans: Introduce a rich, nutty flavor and a delightful crunch.
- Red Onion: Offers a zesty bite that enhances the overall flavor profile.
- Dijon Mustard: Gives a tangy depth and a touch of heat to the mixture.
- Dill Relish or Sweet Pickle Relish: Adds brightness and complexity, balancing the creaminess.
- Mayonnaise: Binds all the ingredients together, providing creaminess and richness.
- Sugar (optional): Adds a hint of sweetness to round out the flavors.
Tools You’ll Need
How to Make this Recipe
- To a large bowl, combine chicken, celery, pecans, red onion, dijon mustard, relish, and mayonnaise. Mix with a hand mixer until well combined.
- If the chicken you used isn’t pre-seasoned, add salt, black pepper, and sugar (if using). Add additional seasonings as desired.
- Store in the refrigerator in an air tight container until ready to serve.
- Serve with crackers, on croissants or light bread, with raw vegetables, or on a bed of lettuce.
Tips and Substitutions
- Chicken. Using a store-bought rotisserie chicken or your own chicken leftover from the grill, boiled, or baked is great. Make sure fresh cooked boneless skinless chicken breasts, thighs or a whole chicken is cool before mixing together.
- Preparation Technique. Shredded chicken yields a great texture. You can also chop the chicken in small cubes or pull it apart.
- Nuts. Substitute pecans with walnuts or sliced almonds. You can omit nuts if necessary.
- Herbs. Fresh dill or fresh parsley can be used for a fresh herb flavor. You can get creative and make it with fresh basil, dried curry, cinnamon, or garlic powder.
- Mayonnaise. For a lighter version, consider using light mayonnaise, Greek yogurt, a dollop of sour cream, or a mayo alternative.
- Veggies. Add diced bell peppers, cucumbers or apples for an extra crunch! Green onion can be used in place of red onion.
- Sweetness. Adding a touch of sweetness is optional. Sugar or sugar substitute can be used.
- Other Additions. This is a basic recipe that you can jazz up. Some popular mix-ins you can add are hard-boiled eggs, white wine vinegar, lemon juice, jalapeños, juicy grapes, white onion, a blend of fresh herbs, and a pop of poppy seed.
Storage
Store leftover chicken salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Avoid freezing as the texture of mayonnaise can change once thawed. It’s best enjoyed fresh.
The level of moisture the chicken absorbs in the fridge will vary depending on the type of chicken used. Add a little more mayonnaise and stir if you feel it’s dry.
Discard the chicken salad if left out at room temperature for more than two hours.
Frequently Asked Questions
It’s best if the chicken salad is serve in a pre-chilled dish. The FDA guidelines state that chicken salad should not sit at room temperature for longer than two hours. If the temperature is above 90°F, the chicken salad should be refrigerated after only one hour.
You can substitute celery with 1-2 teaspoons celery seed or simply omit it.
You can either substitute the pecans with a different nut or omit them completely.
Yes, this recipe does not contain gluten? Check your food labels to ensure the products you’re using are gluten-free as well.
More Recipes Like This
Classic Chicken Salad
Ingredients
- 1 1/2 pounds plain or pre-seasoned cooked chicken
- 1/2 cup finely diced celery
- 1/2 cup chopped pecans
- 2 tablespoons finely diced red onion
- 1 tablespoons dijon mustard
- 2 tablespoons dill or sweet relish
- 1 1/4 cups mayonnaise
- salt and black pepper amount as desired
- Optional: sugar or sugar substitute
Instructions
- To a large bowl, combine chicken, celery, pecans, red onion, dijon mustard, relish, and mayonnaise. Mix with a hand mixer until well combined.
- If the chicken you used isn’t pre-seasoned, add salt, pepper, and sugar (if using). Add additional seasonings as desired.
- Store in the refrigerator in an air tight container until ready to serve.
- Serve with crackers, on croissants or light bread, with raw vegetables, or on a bed of lettuce.
Video
Notes
Tips and Substitutions
- Chicken. Using a store-bought rotisserie chicken or your own chicken leftover from the grill, boiled, or baked is great. Make sure fresh cooked boneless skinless chicken breasts, thighs or a whole chicken is cool before mixing together.
- Preparation Technique. Shredded chicken yields a great texture. You can also chop the chicken in small cubes or pull it apart.
- Nuts. Substitute pecans with walnuts or sliced almonds. You can omit nuts if necessary.
- Herbs. Fresh dill or fresh parsley can be used for a fresh herb flavor. You can get creative and make it with fresh basil, dried curry, cinnamon, or garlic powder.
- Mayonnaise. For a lighter version, consider using light mayonnaise, Greek yogurt, a dollop of sour cream, or a mayo alternative.
- Veggies. Add diced bell peppers, cucumbers or apples for an extra crunch! Green onion can be used in place of red onion.
- Sweetness. Adding a touch of sweetness is optional. Sugar or sugar substitute can be used.
- Other Additions. This is a basic recipe that you can jazz up. Some popular mix-ins you can add are hard-boiled eggs, white wine vinegar, lemon juice, jalapeños, juicy grapes, white onion, a blend of fresh herbs, and a pop of poppy seed.
Storage
Store leftover chicken salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Avoid freezing as the texture of mayonnaise can change once thawed. It’s best enjoyed fresh. The level of moisture the chicken absorbs in the fridge will vary depending on the type of chicken used. Add a little more mayonnaise and stir if you feel it’s dry. Discard the chicken salad if left out at room temperature for more than two hours.Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Hi Laura, I am from Kentucky also. I had forgotten what we call the white bread used for sandwiches. I just love that you used that name. But for the life of me i don’t know how to spell that . I so enjoy your recipes.
Thank you Bj
You bless my heart!! Thank you SO much!!!🥰 I love that you hear and say it that way as well!
Could you tell me what kind of mayo you use? Also, I would like to bake some boneless, skinless chicken breasts. How would you recommend I season them?
Thank you
I like seasoning them with a seasoning salt blend like Livia’s and then cooking in chicken stock or broth. I also use either Dukes or Hellmans 🙂
Wonderful!!
Thank you SO much!!!🥰
This chicken salad is so good! I love the pecans for an added crunch!
Thank you SO much!! 🙂 I’m so happy it was a hit!
I haven’t made this yet, but intend to soon. I used to like the local chicken salad store, but it seems their quality has suffered recently. I heard you mention your restaurant. Where and what name is it? All your recipes are so delicious and I’d love to visit your place of business some day. Thanks.
Thank you so much, Janice! I hope you loved it! Our recipe closed many years ago, or we would’ve loved to have you!
Easy and so delicious!! Ty🥰
You’re very welcome, and THANK YOU so much too!