I’m sharing my Best Homemade Chicken Salad with a surprising crunchy twist that turns leftover or rotisserie chicken into an amazing chicken salad sandwich I’ll pack for picnics or keep on hand for busy weeknights.
I’ve been surprised how much of a showstopper a simple chicken salad can be. This one started as a quick fix and somehow became my Best Homemade Chicken Salad, the kind people beg me to pack for picnics.
I lean on cooked chicken and a touch of Dijon mustard to keep it bright, and sometimes I throw in a sweet surprise that makes you stop and ask what’s in it. It makes an unbelievably good Cold Chicken Salad Sandwich the next day so you’ll want leftovers, even if you swore you wouldn’t.
Friends call it addictive, and honestly I can’t blame them.
Ingredients
- Chicken: chicken provides lean protein, makes salad filling and savory, great for muscle repair
- mayo and yogurt add creaminess, some fat and tang, can be swapped easily
- Dijon and lemon add a bright, slightly sharp sour note, balances richness
- celery gives crunch and fiber, low calorie, keeps it fresh and crisp
- Red onion adds sharp savor and little bite, gives color and zing
- Grapes add sweet pops, apple adds crisp tartness, both add carbs and freshness
- Toasted pecans give crunch, healthy fats and texture, a warm nutty depth
- Bread makes it a sandwich, lettuce keeps it light and lower carb
Ingredient Quantities
- 3 cups cooked chicken, shredded or roughly chopped (about 1 pound or 2 medium breasts)
- 1/2 cup mayonnaise, more if you like it more creamy
- 1/4 cup plain Greek yogurt (optional, can swap for more mayo)
- 1 to 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice, plus a little extra if you want
- 1/2 teaspoon kosher salt, or to taste
- 1/4 to 1/2 teaspoon black pepper, freshly ground if possible
- 2 stalks celery, finely chopped
- 1/3 cup red onion, finely minced
- 1/2 cup seedless grapes halved, or 1 medium apple diced (your call)
- 1/3 cup toasted pecans or walnuts, chopped
- 2 tablespoons chopped fresh parsley or dill (optional but nice)
- 1 small garlic clove minced or 1/4 teaspoon garlic powder
- 1/4 teaspoon celery seed (optional)
- 8 slices sandwich bread or butter lettuce leaves for serving
How to Make this
1. Shred or roughly chop about 3 cups cooked chicken (rotisserie is a great shortcut) and put it in a medium bowl.
2. Toast 1/3 cup pecans or walnuts in a dry skillet over medium heat 3 to 4 minutes, stirring, till fragrant. Chop them roughly and let cool.
3. Finely chop 2 celery stalks, mince 1 small garlic clove (or measure 1/4 teaspoon garlic powder), and finely mince 1/3 cup red onion. Chop 2 tablespoons fresh parsley or dill if using.
4. If you choose apple, dice 1 medium apple and toss with a little of the 1 tablespoon lemon juice to stop browning. If you choose grapes, halve 1/2 cup seedless grapes.
5. Make the dressing: in a bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt if using, 1 to 2 tablespoons Dijon mustard (start with 1), 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 to 1/2 teaspoon black pepper, and 1/4 teaspoon celery seed if using. Taste and tweak more mustard, lemon, salt or mayo to your liking.
6. Add the chopped chicken, celery, red onion, grapes or apple, toasted nuts and chopped herbs to the dressing. Fold gently so the chicken stays chunkier not mushy.
7. Chill at least 30 minutes if you can, it lets the flavors meld and the salad firms up so it spreads nicer. If you must eat right away it still tastes great.
8. Serve on 8 slices sandwich bread, toasted if you like, or spoon into butter lettuce leaves for a lighter option. Add extra lemon or a pinch more salt right before serving if needed.
9. Store leftovers in an airtight container in the fridge up to 3 to 4 days. Give it a quick stir before serving and add a splash more mayo or lemon if it seems dry.
Equipment Needed
1. Medium mixing bowl, for the chopped chicken and to toss with the dressing
2. Dry skillet or frying pan, to toast the pecans or walnuts
3. Chef’s knife, for chopping celery, onion, herbs and apple or slicing grapes
4. Cutting board
5. Measuring cups and spoons, for mayo, yogurt, mustard, lemon, salt and pepper
6. Small bowl and whisk (or a fork), to mix the dressing — a fork works if you dont have a whisk
7. Rubber spatula or wooden spoon, to fold the salad gently so it stays chunky
8. Plate or small tray, to let toasted nuts cool
9. Airtight container for storing leftovers, plus a toaster if you want toasted sandwich bread
FAQ
Chicken Salad Recipe Substitutions and Variations
- Mayonnaise:
- Plain Greek yogurt (use 1:1 for a tangier, lighter salad)
- Mashed avocado, gives creamy texture and healthy fats
- Hummus, for a savory, dairy free option (choose plain)
- Sour cream, similar tang but a bit thinner so use slightly less cause its thinner
- Plain Greek yogurt:
- Sour cream, same tang and creaminess
- Crème fraîche or regular yogurt, milder flavor, swap cup for cup
- Silken tofu blended, good vegan swap and smooth texture
- Extra mayo if you want richer, creamier result and dont care about cutting calories
- Seedless grapes or apple:
- Dried cranberries or dried cherries, chewy and sweet, use a bit less cause they’re sweeter
- Diced pear, similar texture but more delicate flavor
- Halved fresh cherries or chopped berries when in season
- Cucumber or jicama, for crunch without the sweetness
- Toasted pecans or walnuts:
- Sliced or slivered almonds, mild crunch
- Pepitas (pumpkin seeds) or sunflower seeds, great nut free crunch option
- Pistachios, richer and slightly sweet, chop them small
- Roasted chickpeas, crunchy savory alternative
Pro Tips
– Dont overmix it. Fold the dressing in gently so the chicken stays chunky, if you stir it too much it turns mushy and kinda sad.
– Toast the nuts till they smell good, let them cool, then roughly chop half and crush the other half finer so you get big crunch and little bits at the same time.
– Make it ahead but not all the way: keep the dressing, crunchy stuff and fruit separate from the chicken, then toss them together 15 to 30 minutes before eating so nothing gets soggy.
– Taste and tweak at the end; add a splash more lemon if it feels flat, or a little extra mayo or yogurt if it seems dry, but add small amounts so you dont overshoot.
Chicken Salad Recipe
I’m sharing my Best Homemade Chicken Salad with a surprising crunchy twist that turns leftover or rotisserie chicken into an amazing chicken salad sandwich I’ll pack for picnics or keep on hand for busy weeknights.
4
servings
464
kcal
Equipment: 1. Medium mixing bowl, for the chopped chicken and to toss with the dressing
2. Dry skillet or frying pan, to toast the pecans or walnuts
3. Chef’s knife, for chopping celery, onion, herbs and apple or slicing grapes
4. Cutting board
5. Measuring cups and spoons, for mayo, yogurt, mustard, lemon, salt and pepper
6. Small bowl and whisk (or a fork), to mix the dressing — a fork works if you dont have a whisk
7. Rubber spatula or wooden spoon, to fold the salad gently so it stays chunky
8. Plate or small tray, to let toasted nuts cool
9. Airtight container for storing leftovers, plus a toaster if you want toasted sandwich bread
Ingredients
-
3 cups cooked chicken, shredded or roughly chopped (about 1 pound or 2 medium breasts)
-
1/2 cup mayonnaise, more if you like it more creamy
-
1/4 cup plain Greek yogurt (optional, can swap for more mayo)
-
1 to 2 tablespoons Dijon mustard
-
1 tablespoon fresh lemon juice, plus a little extra if you want
-
1/2 teaspoon kosher salt, or to taste
-
1/4 to 1/2 teaspoon black pepper, freshly ground if possible
-
2 stalks celery, finely chopped
-
1/3 cup red onion, finely minced
-
1/2 cup seedless grapes halved, or 1 medium apple diced (your call)
-
1/3 cup toasted pecans or walnuts, chopped
-
2 tablespoons chopped fresh parsley or dill (optional but nice)
-
1 small garlic clove minced or 1/4 teaspoon garlic powder
-
1/4 teaspoon celery seed (optional)
-
8 slices sandwich bread or butter lettuce leaves for serving
Directions
- Shred or roughly chop about 3 cups cooked chicken (rotisserie is a great shortcut) and put it in a medium bowl.
- Toast 1/3 cup pecans or walnuts in a dry skillet over medium heat 3 to 4 minutes, stirring, till fragrant. Chop them roughly and let cool.
- Finely chop 2 celery stalks, mince 1 small garlic clove (or measure 1/4 teaspoon garlic powder), and finely mince 1/3 cup red onion. Chop 2 tablespoons fresh parsley or dill if using.
- If you choose apple, dice 1 medium apple and toss with a little of the 1 tablespoon lemon juice to stop browning. If you choose grapes, halve 1/2 cup seedless grapes.
- Make the dressing: in a bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt if using, 1 to 2 tablespoons Dijon mustard (start with 1), 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 to 1/2 teaspoon black pepper, and 1/4 teaspoon celery seed if using. Taste and tweak more mustard, lemon, salt or mayo to your liking.
- Add the chopped chicken, celery, red onion, grapes or apple, toasted nuts and chopped herbs to the dressing. Fold gently so the chicken stays chunkier not mushy.
- Chill at least 30 minutes if you can, it lets the flavors meld and the salad firms up so it spreads nicer. If you must eat right away it still tastes great.
- Serve on 8 slices sandwich bread, toasted if you like, or spoon into butter lettuce leaves for a lighter option. Add extra lemon or a pinch more salt right before serving if needed.
- Store leftovers in an airtight container in the fridge up to 3 to 4 days. Give it a quick stir before serving and add a splash more mayo or lemon if it seems dry.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 219g
- Total number of serves: 4
- Calories: 464kcal
- Fat: 31.2g
- Saturated Fat: 4.9g
- Trans Fat: 0.2g
- Polyunsaturated: 5g
- Monounsaturated: 12.5g
- Cholesterol: 115mg
- Sodium: 428mg
- Potassium: 456mg
- Carbohydrates: 7.9g
- Fiber: 1.7g
- Sugar: 5.1g
- Protein: 39.2g
- Vitamin A: 200IU
- Vitamin C: 7.5mg
- Calcium: 41mg
- Iron: 1.3mg
