Chicken Salad Recipe

A chicken salad sandwich with diced celery and onions, served on a round, golden, fluffy bread bun, placed on a piece of parchment paper.

Looking for a classic chicken salad recipe that’s simple and delicious? This easy chicken salad combines tender chicken, crunchy celery, and just the right amount of onion for flavor. Perfect homemade chicken salad sandwich for a quick lunch, or a picnic that hits the spot every time.

Course Salad, Salads, Side Dish, Side dishes

Cuisine American, International

Keyword best chicken salad, best chicken salad recipe, chicken breast, chicken salad, chicken salad recipe, classic chicken salad, classic chicken salad recipe, cooked chicken, creamy salad, leftover, leftover chicken, make chicken salad, perfect homemade chicken salad sandwich, rotisserie chicken, use rotisserie chicken

Prep Time 5

Servings Servings

Calories 527kcal

Author Zuzana Paar

Equipment

1 Salad bowl
1 Spoon Mixer

Ingredients

3 Pieces Garlic Cloves minced
2 Pieces Sticks of Celery finely chopped
1/2 Piece Red Onion diced
1 teaspoon Oregano
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
2 Tablespoons Parsley chopped fresh
1/2 Cup Mayonnaise
3 Cups Shredded Rotisserie Chicken

US Customary - Metric

Instructions

Start by finely chopping the celery and red onion and mincing the garlic cloves. Measure out all your spices: oregano, salt, pepper, garlic powder, and set them aside. Chop the fresh parsley and get the mayonnaise ready in a small bowl.
Use your hands or two forks to shred the rotisserie chicken into bite-sized pieces. You’ll need about 3 cups for this recipe. Place the shredded chicken into a large mixing bowl.
Add the chopped celery, red onion, garlic, spices, parsley, and mayonnaise into the bowl with the chicken. Mix everything together until fully combined and creamy. Taste and adjust seasoning if needed before chilling or serving.

Notes

Use cold chicken for better texture: Chilled chicken is easier to shred and mix evenly with the dressing. It also helps the salad stay fresher longer in the fridge.
Don’t overdo the mayo: Start with a small amount and add more as needed. Too much can make the salad heavy and soggy.
Add crunch for texture: Mix in chopped celery, diced pickles, or even nuts like almonds or walnuts. These give the salad a satisfying bite.
Let it chill before serving: Refrigerate the salad for at least 30 minutes before eating. This helps the flavors blend and improves the taste.

Nutrition