Classic Chicken Salad Recipe (Creamy)

 

Classic Chicken Salad Recipe (Creamy)

The best chicken salad depends on two things: perfectly cooked, well-shredded chicken, and getting the mayo ratio right so it's creamy without being drowned in dressing. This version uses poached chicken breast (rotisserie works too) for maximum flavor and moisture.

Ingredients

Serves 4.

• 2 cups (about 2 large breasts) cooked chicken, shredded or diced — poached or rotisserie chicken both work well; poaching keeps the meat extra moist.
• ½ cup (115g) mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 celery stalks, finely diced — adds essential crunch and freshness.
• ¼ cup red onion, finely diced
• ¼ cup dried cranberries or grapes, halved (optional)
• Salt and black pepper, to taste

Instructions

1. If poaching chicken: Place chicken breasts in a pot, cover with water or broth, and simmer gently for 15–18 minutes, until it reaches 165°F (74°C) internally. Let cool, then shred or dice.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, and lemon juice.
3. Add the chicken, celery, red onion, and cranberries or grapes if using.
4. Fold everything together until evenly coated. Avoid overmixing, which can make the chicken mushy.
5. Season with salt and pepper to taste.
6. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Tips

• Poach the chicken gently, don't boil it. A rolling boil toughens the meat; a gentle simmer keeps it tender.
• Dice the chicken evenly for consistent texture in every bite.
• Chill before serving. The flavor improves after resting in the fridge.

Common Mistakes

• Overcooking the chicken, which leaves it dry and stringy instead of tender.
• Using too much mayonnaise, which makes the salad heavy and mutes the other flavors.
• Skipping the celery or crunchy element, resulting in a one-note, mushy texture.

Substitutions and Variations

• Greek yogurt swap: Replace half the mayonnaise with plain Greek yogurt for a lighter, tangier version.
• Nuts: Add ¼ cup chopped pecans or walnuts for extra crunch.
• Curry chicken salad: Add 1 tsp curry powder and swap cranberries for raisins.

Storage

Refrigerate in an airtight container for up to 4 days. Not recommended for freezing, as the mayonnaise-based dressing separates when thawed.

Frequently Asked Questions

How do you keep chicken salad from being watery?

Make sure the chicken is fully cooled and well-drained before mixing, and dice vegetables finely so they don't release excess liquid into the dressing.

Can I use rotisserie chicken for chicken salad?

Yes — it's a great shortcut and adds extra flavor from the seasoning on the skin. Just remove the skin before shredding.

How long does chicken salad last in the fridge?

Up to 4 days in an airtight container, thanks to the mayonnaise-based dressing.