I have tried making all kinds of chicken salads in my lifetime, but the chicken salad recipe that I am about to share with you is one of the best ones.
Over the years, I have perfected this recipe, and now my family and kids keep asking me to make it for dinner or lunchboxes.
This chicken salad with mayo is super creamy, fresh, and a completely versatile dish, which is perfect for lunch or as a light meal.
You can actually serve this homemade chicken salad with sandwiches, wraps, or simply make salad bowls. Today, I will not only share this recipe with you, but also tell you things about this recipe that you would really like to know.
Why You’ll Love This Chicken Salad Recipe
- Quick and easy to make lunch.
- Rich, creamy, and really flavorful.
- A perfect dish for meal prep.
- The chicken salad ingredients are completely customizable.
- Great salad to use in sandwiches.
How to Cook Chicken for Chicken Salad
For boiling, add the chicken to a pot with water, salt, black pepper, bay leaf, cloves, cardamom, and a small cinnamon stick. Bring it to a boil, then let it simmer until the chicken is fully cooked and tender. This method gives you juicy and lightly flavored chicken. Let it cool before shredding or dicing.
If you prefer pan cooking, heat a little oil in a pan over medium heat and season the chicken lightly with salt, black pepper, garlic powder, and paprika. Cook until it is fully done and slightly golden on the outside. You can also add a bit of minced garlic or butter for extra flavor. Let the chicken rest before cutting so it stays juicy.
For a quicker option, you can use rotisserie chicken. Simply remove the skin and shred or chop the meat, as it is already cooked and well-seasoned.
Make sure not to overcook the chicken, as it can become dry. Always season lightly so it blends well with the salad, and let the chicken cool before mixing. You can use either shredded or diced chicken depending on your preference—shredded gives a softer texture, while diced provides a chunkier bite.
Ingredients for Chicken Salad Recipe
- Chicken: You can use shredded or cubed chicken. Just make sure it is cooked right.
- English Cucumber: For a crunchy flavor, I used diced cucumber, but you can use celery, which is a classic ingredient for chicken salad recipes.
- Red Onion: This chicken salad tastes better with red onion, which stays fresh longer when refrigerated. If you prefer a milder onion flavor, try a Vidalia sweet onion or chopped green onion.
- Raisins: add sweet juiciness to the salad. Make sure to soak them in warm water before use. You can substitute other fruits, such as grapes, diced apples or pears, or dried fruit like cranberries.
- Almonds: To add flavor, but you can also use pecans or walnuts. I prefer toasting the nuts on a dry skillet to really bring out their flavor.
- Pickled Relish: For extra flavor.
- Mayonnaise & Greek Yogurt: Serves as a creamy base.
- Dijon Mustard: Makes the creamy chicken salad creamier and tastier.
- Salt and Pepper: use for seasoning.
How To Make Classic Chicken Salad
- Prepare the chicken by cutting it into 1-inch cubes or shredding it.
- Chop the cucumber and red onion, and get the pickle relish ready.
- In a large mixing bowl, add the cooked chicken, cucumber, red onion, soaked raisins, sliced almonds, and pickle relish.
- Then add mayo, dijon mustard, Greek yogurt, salt and pepper, then give it a good mix.
- Taste and adjust the seasoning if needed. Serve cold as a sandwich, wrap, or enjoy it on its own.
Tips for a Perfect Chicken Salad Recipe
- To make sure your meal prep chicken salad stays creamy and not watery, don’t use dripping wet veggies and use the right amount of mayo, mustard, and yogurt. Also
- You have to balance the salty, acidic, and sweet flavors by using the correct amount of ingredients. Taste as you mix to get them perfect.
- The best texture uses tender and well-cooked chicken. Both chicken breast and thighs work well, but you have to make sure not to overcook them so the meat stays juicy.
- After mixing, let the creamy chicken salad chill in the refrigerator for at least 30 minutes. This helps the flavors come together and improves the overall taste.
Storage & Meal Prep Tips
- You can store the leftover chicken salad for about 3 to 5 days in the refrigerator.
- The best way to store this chicken salad with mayo is by putting it in an airtight container.
- For meal prep, you can cut the veggies and chicken and refrigerate them, only to add the mayo, mustard, yogurt, and seasoning before serving.
- Make sure you use fresh veggies and chicken for food safety reasons.
How to Serve Chicken Salad
- Chicken Salad Sandwich:You can make this easy chicken salad to use as a sandwich filling.
- Lettuce Wraps: You can also make this salad for wraps.
- Crackers or Toast: Try this salad with crackers or toast.
- Salad Bowls: You can make delicious salad bowls with such quick lunch recipes.
- Stuffed Avocados: If you love avocados, you will love this salad with them.
Variations to Try
- Chicken Salad Without Mayo:You can avoid mayo and only use yogurt and a bit of mustard.
- Healthy Yogurt Version: You can drop the mayo and mustard altogether for a healthier version and make this salad with only yogurt and more veggies.
- Chicken Salad with Grapes or Apples:Add some fruits like grapes or apples, or both.
- Spicy Chicken Salad: Add some chili flakes and paprika for a spicy version.
- Low-Carb Version: Drop the mayo and yogurt for a low-carb version.
Chicken Salad Recipe– Creamy, Fresh & Easy to Make
Ingredients
For Salad:
- 2 cups / 280 g cooked chicken (cubed or Shredded)
- ⅓ cup / 35 g English Cucumber
- ⅓ cup / 50 g Red Onion
- ¼ cup / 36 g Raisins (soaked in warm water)
- ¼ cup / 23 g Sliced Almonds
- 1 tbsp / 15 g pickle Relish
For Sauce:
- ⅓ cup / 75 g Mayonnaise
- ¼ cup / 50 g Greek yogurt
- ½ tsp / 2.5 g Dijon mustard
- ¼ tsp / 1.5 g Salt
- ¼ tsp / 0.5 g Black Pepper
Equipments
Instructions
Prepare the Chicken and Raisins
- Place a large pan, add the chicken breast with water and garlic-ginger paste, clove, cardamom, bay leaf, cinnamon, salt, and black peppercorns, then bring it to a boil over medium heat.
- After it comes to a boil, cover the pot with a lid and simmer for 10-12 minutes until fully cooked. Then cut the boiled chicken into cubes or shred it and set them aside.
- Soak the raisins in warm water for 5 minutes before adding to the salad to make them soft and plump.
Make Salad
- Add the cooked chicken, cucumber, red onion, soaked raisins, sliced almonds, and pickle relish to a large bowl.
- Then add 1/3 cup mayonnaise, 1/4 cup Greek yogurt, and 1 teaspoon dijon mustard.
- Add salt and black pepper and mix well until everything is well coated.
Serve and Enjoy!
- Taste and adjust the seasoning if needed, then cover and chill in the refrigerator for at least 30 minutes to let the flavors come together, or you can serve right away.
- Serve cold as a sandwich, wrap, or enjoy it on its own.
Recipe FAQs
What type of chicken is best for chicken salad?
Cooked chicken breast is the most popular choice because it’s lean, tender, and easy to shred or dice. You can also use chicken thighs for a juicier and more flavorful option, or even rotisserie chicken for convenience.
Can I make chicken salad without mayo?
Yes, you can make chicken salad without mayo by just using yogurt and mustard.
What herbs go well in chicken salad?
Different kinds of herbs go well in chicken salad, like tarragon, parsley, dill, chives, etc.
How do I make chicken salad more flavorful?
To make chicken salad more flavorful, you can add lemon juice, some fresh herbs like tarragon and dill, or fruits like dried cranberries, apples, or red grapes.
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