Classic, and for a reason, this simple chicken salad recipe is delicious wrapped in lettuce, with crackers, or smashed into a chicken salad sandwich. It’s perfect for meal prep, or food on the go. Let me show you how easy it is to make, and share a few of the best chicken salad recipes, so you can find your favorite!
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Is Chicken Salad Healthy? Low Carb? Keto?
Depending on your nutritional goals, chicken salad can be healthy. Here’s what to know about the macronutrient breakdown:
- Carbs: The number of carbs in chicken salad depends on the recipe–this recipe qualifies as a keto chicken salad, as there’s no fruit (dried or fresh).
- Fat: The base of most healthy chicken salad recipes is mayonnaise, which is high in fat. You can substitute this and make a Greek yogurt chicken salad for a low fat alternative.
- Protein: Chicken salad is packed with lean protein, thanks to chicken breast.
- Paleo: If you use a paleo approved mayonnaise, chicken salad is a great paleo lunch option.
Classic Chicken Salad Ingredients
I keep the additions pretty minimal here—celery for cool crispness, lemon juice for a little brightness, red onion always—and some sliced almonds for a crunch and extra heart-healthiness. Plus it just makes it feel a little elegant. Even when I’m eating it straight from the container. Here’s what to gather:
- Mayonnaise – the best chicken salad base. I love to make this with Greek yogurt to keep it light, and mashed avocado (check out my avocado chicken salad). But let’s be real—there’s an extra decadence to using mayo. So you’re in a win-win situation here.
- Lemon juice – Pickle juice or white vinegar will also work. This touch of acid rounds out the flavor.
- Slivered almonds for a bit of crunch. If you can’t find slivered almonds, feel free to use chopped blanched almonds (almonds without the skin). You can also swap with your favorite nut–pecans and walnuts are great.
- Celery + red onion to bulk up the salad and add even more crunch.
Best Chicken for Chicken Salad
Truly, any leftover or freshly made chicken will do here…
- Break down a rotisserie chicken, ala rotisserie chicken salad. The added flavor and juciness never hurts!
- Flake and drain canned chicken, see my canned chicken salad for a few extra pointers.
- Poach a few chicken breasts and shred them once they’ve cooled.
More Classic Salad Recipes + Variations
This classic chicken salad recipe is delicious, but sometimes you *need* something a little extra. Here’s how to zest it up, with a few simple add ons:
- Pesto, pine nuts, and diced tomatoes for an amazing pesto chicken salad.
- Dill pickle, pickle juice, and dill.
- Curry powder and raisins for a Trader Joe’s-inspired curry chicken salad.
- Bacon, ranch, and cheddar.
- Sun-dried tomatoes, dill, and feta.
- Taco seasoning, diced bell peppers, and corn, ala Mexican chicken salad.
- Frank’s red hot, crumbled blue cheese, and green onions for a buffalo chicken salad.
How To Make Chicken Salad
This easy chicken salad is as simple as they come. The only step that takes some time is chopping everything up. Psst–use a vegetable chopper to speed things up!
- Whisk the dressing together (mayonnaise, lemon juice, pepper, and salt).
- Add salad ingredients (chicken, almonds, red onion, and parsley) and toss to coat.
Easy Ways to Serve It
A handful of crackers, a pile of leafy greens, a crisp lettuce cup, a sliced baguette, a croissant sandwich…I could go on. This simple chicken salad is a tasty little snack or an elevated lunch. It all depends on how hungry you are and your favorite way to serve it.
- Bread – croissants, baguette, sliced bread, anything will work.
- Crackers – Plain crackers are best for this easy chicken salad. For a low carb/keto option, check out my keto crackers.
- Veggies, like celery stalks, sliced cucumber, or carrot spears.
- Stuffed vegetables – Place a dollop of healthy chicken salad on top of a halved avocado, tomato, bell pepper, or cucumber.
- Wraps – Your favorite tortillas or butter lettuce.
More Easy Chicken Salad Recipes
Chicken Salad
Print Recipe Pin RecipeIngredients
- 1/2 Cup Mayonnaise
- 1 Tablespoon Lemon Juice
- 1/4 Teaspoon Ground Black Pepper
- 1/2 Teaspoon Kosher Salt
- 2 Cups Chicken Breast cooked and chopped
- 1/2 Cup Almonds slivered
- 1/2 Cup Celery minced
- 1/4 Cup Red Onion minced
- 1/2 Cup Fresh Parsley chopped
Instructions
- Whisk together the mayonnaise, lemon juice, black pepper, and salt in a large mixing bowl.
- Add everything else, and stir until well coated.
- Eat with a spoon, inside a lettuce wrap or on top of an avocado. Enjoy!
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Lindsey’s Tips
- Chicken – Any cooked/diced or shredded chicken will do here! Some options include:
-
- Poached chicken – Bring a large pot of water to a boil. Add chicken (make sure it’s submerged in 1-2″ of water). Place the lid on top, and bring the water back to a boil. Once boiling, remove the pan from heat and don’t remove the lid for 20 minutes. Check internal temp before removing, cooked chicken will be done at 165 F.
- Leftover chicken
- Canned chicken – be sure to drain and flake with a fork
- Rotisserie chicken – shuck and remove any skin.
- Almonds – if you can’t find slivered almonds, feel free to chop up blanched almonds, and use those instead.
- Nutritional information is based on 1 serving if you divide this recipe into 6 servings, which is about 1/2 cup:
