Classic Creamy Chicken Salad Recipe for Sandwiches, Showers, and Luncheons
Inside: A classic creamy chicken salad that’s not dry or bland. Simple, reliable, and easy to serve for sandwiches, showers, and spring lunches.
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These days it’s so easy to grab chicken salad from the grocery store or pick it up from that specialty chain that has a dozen different versions that a lot of us never really learned how to make a basic chicken salad.
But every home cook worth their salt should have a classic recipe in their collection. Because this is one of those dishes that’s always been a go-to for a simple, light meal, ladies’ luncheons, bridal and baby showers, or anytime you need something easy to set out for people.
And if you’re trying to please everyone, a lot of chicken salad seems to be loaded up with grapes, nuts, or all kinds of extras that not everyone likes. Sometimes the basic version is the safest.
The kind that’s simple, creamy, and turns out right every time. The one you can put on a croissant or roll or set out on a tray with crackers and know it’s going to be just right.
What Makes This Chicken Salad Work.
What I’ve noticed is it’s not complicated—but a few small things make a big difference in how it turns out.
The texture is smooth, not chunky or mushy.
If the chicken is too chunky, it doesn’t hold together well. But if it’s overmixed or run through a food processor, it turns pasty. Finely chopping or lightly shredding the chicken and keeping the celery very small gives you that soft, cohesive texture without losing the feel of real chicken.
It’s creamy without being heavy.
A lot of recipes lean too far in one direction—either dry and not enough dressing or way too much. Using mostly mayonnaise with a small amount of sour cream keeps it creamy, but not overly rich. It coats everything evenly without feeling like it’s swimming in mayo.
The flavor is simple, but not tasteless.
There’s nothing complicated here, but that doesn’t mean it should taste bland. A small amount of Dijon mustard, lemon juice, and simple seasoning doesn’t stand out on its own, but it keeps everything balanced so it doesn’t just taste like chicken and mayonnaise.
The balance is everything.
Most issues with chicken salad come down to one thing being off—too dry, too wet, too bland, or too many competing ingredients. This version keeps everything in proportion so nothing overpowers anything else. Once you see how that balance looks and tastes, it’s easy to adjust it and make it your own.
Ingredients for This Classic Chicken Salad.
- 3 cups cooked chicken, finely chopped or shredded (rotisserie chicken works perfectly)
- ⅓ cup mayonnaise (Duke’s is popular for its slightly tangy flavor)
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ cup finely chopped celery
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ½ teaspoon salt (start here, adjust to taste)
- ¼ teaspoon black pepper
How to Cook Chicken for Chicken Salad (Optional).
If you’d rather cook your own chicken instead of using rotisserie, this is a simple way to do it:
- Use 1 to 1½ pounds boneless, skinless chicken breasts or tenderloins (this will give you about 3 cups once chopped)
- Place chicken in a pot and cover with water
- Bring to a gentle boil, then reduce to a simmer
- Cook for about 12–15 minutes, or until fully cooked
- Let cool completely before chopping or shredding
Try not to overcook it—dry chicken will affect the final texture.
How to Make Chicken Salad (Step-by-Step).
Start with properly prepared chicken.
You can use rotisserie chicken to keep things simple, or cook your own if you prefer. Either way, make sure it’s fully cooled before you start.
Finely chop or lightly shred the chicken into small, even pieces. I like to shred the chicken first and then go back and chop it into smaller pieces. This is what gives the chicken salad that smooth texture instead of big chunks.
Chop the celery very small.
Smaller pieces blend into the chicken salad instead of standing out. I chop it, then go back over it in both directions to get it finer and more even.
Mix the dressing separately.
In a mixing bowl, stir together the mayonnaise, sour cream, Dijon, lemon juice, and seasonings until smooth. This helps everything combine evenly without overworking the chicken.
Gently fold everything together.
Add the chicken and celery to the bowl, and gently mix until everything is coated. Try not to stir too aggressively. Overmixing is what breaks the chicken down too much and can make the chicken salad too mushy.
Taste and adjust.
Before chilling, taste and adjust the seasoning if needed. Sometimes it just needs a little more salt or a tiny squeeze of lemon.
Chill before serving.
Let it chill for at least 30 minutes if you can. The flavor comes together more, and the texture firms up slightly so it holds together better when serving.
Classic Creamy Chicken Salad Recipe:
Classic Creamy Chicken Salad
Ingredients
- 3 cups cooked chicken finely chopped or shredded
- ⅓ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ cup finely chopped celery
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Finely chop or shred the cooked chicken into small, even pieces.
- Finely chop the celery so it blends into the mixture.
- In a bowl, mix together the mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth.
- Add the chicken and celery to the bowl and gently mix until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Chill for at least 30 minutes before serving for best flavor and texture.
Notes
- Rotisserie chicken works perfectly for this recipe and keeps things simple.
- Finely chopping the chicken and celery is key to getting the right texture. Shred the chicken and then chop it finer. Chop the celery and then go back over it in both directions.
- Avoid using a food processor—it can make the mixture too soft or pasty.
- For a ranch-style version similar to Chicken Salad Chick, add 1–2 teaspoons of ranch seasoning mix in place of the onion and garlic powder.
Tips That Make This Chicken Salad Better.
Don’t use a food processor.
It might seem like a shortcut, but it tends to break both the chicken and the celery down too much. It can end up pasty or watery, and it loses that light, cohesive texture that makes chicken salad really good. Finely chopping everything by hand gives you a much better result.
Keep everything small and even.
This helps the chicken salad hold together better and keeps every bite balanced. Larger chunks really tend to make certain ingredients stand out too much.
Don’t overmix.
Once the dressing goes in, it’s easy to keep stirring, but that’s usually what causes the texture to break down. Mix just until everything is coated.
Season a little more than you think.
Chicken salad can taste flat if it’s under-seasoned. A small adjustment in salt can make a big difference.
Let it chill before serving.
Even 20–30 minutes in the fridge helps everything come together. It holds its shape better and tastes more like a finished dish instead of something you just mixed.
How to Serve Chicken Salad for Showers and Luncheons.
This is one of those recipes that works a few different ways depending on how you’re serving it.
For showers or luncheons:
Serve it on croissants, soft rolls, or as tea sandwiches on sliced bread. You can leave them whole or cut them into smaller portions so they’re easier to serve and eat.
For casual serving:
Set it out in a bowl with crackers or sliced bread on the side so people can serve themselves.
For a lighter option:
Serve it in lettuce cups or over a bed of greens. This keeps it simple and a little less heavy than a sandwich. Pairs beautifully with fresh fruit.
Frequently Asked Questions.
Can I make chicken salad ahead of time?
Yes, and it usually tastes better after it’s been refrigerated for a few hours. If you’re serving it on sandwiches, it’s best to make the chicken salad ahead and assemble closer to serving so the bread doesn’t get soggy.
How long does chicken salad last in the refrigerator?
Stored in an airtight container, chicken salad will keep for about 3–4 days.
Can you freeze chicken salad?
It’s not recommended. The mayonnaise tends to separate when thawed, which changes the texture and makes it watery.
What is the best way to keep chicken salad from getting dry?
The best way to keep chicken salad from getting dry is to use enough dressing and avoid overcooking the chicken. Finely chopped chicken holds moisture better, and chilling it after mixing helps maintain a creamy texture.
Can I use canned chicken?
You can, but the texture will be softer and a little different. Rotisserie or freshly cooked chicken gives the best result.
Can I substitute the mayonnaise?
You can replace part of the mayonnaise with Greek yogurt or sour cream, but it will change the flavor and texture slightly.
A Few Easy Variations.
This basic recipe for classic chicken salad can also be fancied up:
- Add grapes for a little sweetness:
Halved red grapes are the most common addition and give you that sweet-and-savory balance. - Add nuts for texture:
Chopped pecans or sliced almonds add a little crunch. - Use fresh herbs:
A small amount of fine green onion, red onion, parsley, chives, or tarragon for a fresher, slightly different flavor without changing the texture too much. - Try a ranch-style version (Classic Carol copycat):
If you like the flavor of a Chicken Salad Chick Classic Carol-style chicken salad, you can stir in 1 to 2 teaspoons of ranch seasoning mix in place of the onion and garlic powder.
This is one of those recipes that somehow feels like it should’ve been passed down along the way. But even if your grandmother didn’t share hers, I think she’d approve of this one.
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I made this chicken salad recipe! Did everything exactly like like you advised! This is the best I have ever made! My husband loved it! Will not make chicken salad any other way in the future!
I’m glad you and your husband loved it Mary!