This elegant yet effortless chicken salad recipe proves that sometimes the simplest ingredients create the most memorable dishes. With just five quality components, you’ll create a sophisticated salad that’s perfect for lunch, light dinners, or elegant entertaining. The beauty of this recipe lies in its versatility—serve it on croissants, over mixed greens, or with crackers for a refined appetizer.
What makes this chicken salad truly special is the balance of creamy richness, bright acidity, and subtle crunch. Unlike heavier versions loaded with mayo, this streamlined approach lets each ingredient shine. You’ll find yourself making this recipe again and again because it comes together in minutes, yet tastes like you spent hours perfecting it.
The key to exceptional chicken salad starts with quality chicken. Whether you poach it fresh or use rotisserie chicken, ensure it’s tender and flavorful. From there, it’s all about layering complementary flavors and textures. This recipe pairs beautifully with toasted walnuts for added crunch, and you can serve it alongside your favorite sides.
Many home cooks overcomplicate chicken salad, but restraint is what separates good from great. By focusing on five essential ingredients, you create a dish that tastes refined rather than overwhelming. This approach also makes it incredibly adaptable—add fresh herbs, swap proteins, or adjust seasonings based on what you have on hand.
For the best results, prepare your ingredients ahead of time. Chop your chicken into bite-sized pieces, dice your vegetables with care, and measure your dressing components. This mise en place approach ensures smooth assembly and consistent results every time you make it. Whether you’re meal prepping for the week or preparing for guests, this chicken salad recipe delivers impressive results with minimal effort.
Serve this immediately after assembly for the best texture, or refrigerate for up to three days in an airtight container. The flavors actually deepen and meld beautifully overnight, making it perfect for advance preparation. For entertaining, you can prep everything separately and assemble just before serving to maintain optimal texture and presentation.
Ingredients
- 3 cups cooked chicken, diced into bite-sized pieces
- 1/2 cup mayonnaise, preferably high-quality
- 1/4 cup fresh lemon juice or white wine vinegar
- 2 cups mixed fresh herbs (dill, tarragon, or parsley), finely chopped
- Sea salt and freshly cracked black pepper to taste
Instructions
- Begin by preparing your chicken if starting from scratch. If using rotisserie chicken, allow it to cool completely before handling. Remove the meat from the bones, discard the skin if desired, and cut into uniform bite-sized pieces, approximately 1/2 to 3/4 inch cubes. Transfer to a large mixing bowl.
- In a separate small bowl, whisk together the mayonnaise and fresh lemon juice or white wine vinegar. This combination creates a lighter, more balanced dressing than mayo alone. Whisk until the mixture is completely smooth and well combined, with no lumps remaining.
- Pour the dressing over the diced chicken in the large bowl. Using a rubber spatula or wooden spoon, gently fold the dressing into the chicken, being careful not to break up the pieces. Ensure every piece is evenly coated with the creamy dressing.
- Add the fresh herbs to the chicken salad, folding them in gently but thoroughly. The herbs will add brightness and sophisticated flavor. Reserve a small amount of herbs for garnish if desired, which creates a beautiful presentation.
- Season generously with sea salt and freshly cracked black pepper. Taste as you go, adjusting the seasoning to your preference. Remember that flavors will intensify as the salad sits, so err on the side of slightly underseasoning.
- Transfer the finished chicken salad to a serving bowl or individual plates. You can serve it immediately on croissants, over mixed greens, or with crackers. Alternatively, refrigerate in an airtight container until ready to serve.
Pro Tips
If using fresh-cooked chicken, poaching yields the most tender results. Cover chicken breasts with water, add aromatics like onion and bay leaf, simmer until cooked through, then cool before shredding.
Rotisserie chicken is a convenient shortcut that works beautifully. Choose one that’s warm and freshly made from the deli counter rather than pre-packaged for best flavor and texture.
Fresh herbs are essential to this recipe. Dried herbs lack the brightness and fresh flavor that makes this salad special. Dill and tarragon are classic choices, but parsley, chives, or even fresh basil work wonderfully.
Lemon juice brightens the salad beautifully, but white wine vinegar or champagne vinegar are excellent substitutes if you prefer.
For a lighter version, replace half the mayonnaise with Greek yogurt or sour cream. This reduces calories while maintaining creamy texture and adds tangy flavor.
Add texture by including toasted nuts like walnuts, pecans, or almonds. Toast them lightly before adding to preserve crunch and enhance nutty flavor.
Diced celery adds traditional crunch and fresh flavor. Use about 1/2 cup finely diced for subtle texture without overwhelming the salad.
This salad keeps well in the refrigerator for three to four days in an airtight container. The flavors actually deepen and improve as it sits.
For meal prep, you can prepare the components separately and assemble just before eating to maintain optimal texture.
Serving suggestions include croissants, mixed greens, whole wheat bread, crackers, or lettuce cups for a lighter option.
This recipe doubles easily for larger gatherings. Simply multiply ingredients by the number of servings needed.
Store-bought rotisserie chicken is acceptable but fresh poached chicken provides superior flavor and texture.