Best Chicken Salad We've Made
- PREP 10min
- TOTAL 10min
This easy recipe for chicken salad is delicious. As the chicken sits in the creamy herbed dressing, it gets better and better, making this a fantastic make-ahead meal. We love serving it on top of salads, stuffed into lettuce cups for a low-carb option, or in sandwiches.
You Will Need
3 ½ cups cubed cooked chicken
2 green onions, white and light green part only
1 stalk celery, finely chopped, about 1/2 cup
7 tablespoons mayonnaise, try homemade mayonnaise
1/4 teaspoon Coleman’s dry mustard powder
1/8 teaspoon sweet paprika
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon fine sea salt, plus more to taste
1/8 teaspoon fresh ground black pepper
Directions
In a medium bowl, stir the mayonnaise, mustard powder, paprika, dill, tarragon, parsley, chives, salt, and pepper together.
Next, fold in the chicken, celery, and green onion; the chicken will break up a bit as it mixes into the dressing.
Transfer the salad to a resealable container. Press a piece of parchment paper down on top so it does not dry out, then cover it with the lid of the container. Refrigerate for up to 4 days. The salad tastes better over time, so if you can wait, allow the salad to sit for at least four hours before serving.
Adam and Joanne's Tips
- Cooked chicken: Use my poached chicken recipe, this roasted chicken recipe, or this chicken broth recipe (which cooks a whole chicken, leaving lots of tender meat that’s perfect for this salad).
- For a lighter chicken salad, swap the mayonnaise for light mayo or use plain or Greek yogurt.
- Substitute 1 teaspoon prepared Dijon mustard for the mustard powder.
- The nutrition facts provided below are estimates.