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Chicken Salad Recipe

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Lunch
Cuisine: American


Classic Version

  • celery
  • onion
  • carrot
  • peppers
  • seedless grapes

Alternative Version

  • almond slivers toasted
  • capers drained
  • sweet pickles chopped, or pickle relish
  • water chestnuts
  • eggs hard-boiled, chopped
  • nuts walnuts, pecans, cashews, pine nuts, sesame seeds
  • fruits apple slices, pear, raisins, cranberries, craisins, tomato, avocado, olives, mandarin oranges, cherries
  • vegetables asparagus, cucumber
  • cheese hard cheese, grated or thin slices of soft cheese
  • mayonnaise
  • sour cream
  • bottled dressing your choice
  • herbs basil, parsley, tarragon, chervil, chives, sage, mint Spices - ginger, dry mustard, honey mustard, paprika, oregano
  • chutney
  • jam or preserves
  • honey
  • citrus juice lemon, orange, grapefruit
  • peanut butter
  • vinegar
  • soy sauce
  • hot sauce
  • maple syrup
  • yogurt


  • Assemble your preferred ingredients. Make sure that there is at least as much diced chicken as there is all other add-ins.
    For example, if you have 1 cup of diced chicken, make sure that all the add-ins you use equal no more than 1 cup, total.
  • Mix dressing ingredients together. Count on ⅓-⅔ cup dressing per cup of ingredients. Add less to begin with, and then add more if necessary. You are shooting for a nice balance between salad and dressing.
  • Fold the dressing into your prepared ingredients. Taste and adjust seasonings as necessary.
  • Cover and refrigerate for at least an hour or two to let the flavors marry. Taste again and decide if you want to add a bit more dressing.
  • Serve as part of a salad plate, on top of greens or in a sandwich. However you like to eat chicken salad, because there is no one right way.