Classic Creamy Chicken Salad
A simple, creamy chicken salad recipe that’s not dry or bland. Perfect for sandwiches, croissants, showers, and easy lunches.
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.
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