How I Make Classic Chicken Salad in Just 10 Minutes

Name: How I Make Classic Chicken Salad in Just 10 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups mayonnaise (I like to use a good-quality brand); 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice (bottled works in a pinch); 4 cups cooked chicken, shredded; 1 cup red onion, diced; 1 cup sweet relish or diced pickles (I switch between the two depending on my mood); Salt and pepper to taste

March 26, 2025

Recipes

If there’s one recipe I always have in my back pocket for busy days, it’s my classic chicken salad. It’s quick, fresh, and packed with flavor — perfect for those moments when I want something homemade without spending all afternoon in the kitchen. Whether I’m making a light lunch, prepping for a picnic, or serving a crowd at brunch, this chicken salad never lets me down. Today, I’m sharing exactly how I make it in just 10 minutes, and why it’s become a staple in my kitchen.

Why This Chicken Salad Works Every Time

Over the years, I’ve tried countless chicken salad recipes — some overly complicated and others missing that “wow” factor. But this version has become my favorite, and here’s why:

Simple ingredients, big flavor: I stick to ingredients I usually have on hand, but each one adds the right balance of texture and taste.
Rotisserie chicken is a game-changer: No need to cook chicken from scratch unless I have time. Store-bought rotisserie chicken keeps things quick and flavorful.
Perfectly creamy without being heavy: The combination of mayo, Dijon mustard, and a splash of lemon juice makes the dressing rich but not overwhelming.
Totally customizable: I can easily add or swap ingredients depending on what I have — making it feel new every time.

Ingredients You’ll Need

(Serves 4 | Prep Time: 10 minutes)

2 cups cooked chicken, chopped (I use rotisserie or leftover grilled chicken)
1/3 cup mayonnaise (I like to use a good-quality brand)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice (bottled works in a pinch)
1 celery stalk, finely chopped
1/4 cup red onion, finely diced
1/4 cup sweet relish or diced pickles (I switch between the two depending on my mood)
Salt and freshly ground black pepper to taste
Optional add-ins: halved grapes, chopped apples, toasted almonds, or fresh herbs like dill or parsley

How I Make Classic Chicken Salad (Step-by-Step)

1. Prep the Chicken

If I’m using rotisserie chicken, I remove the skin and bones and roughly chop the meat. Leftover grilled or poached chicken works just as well. The key is to have bite-sized pieces that will easily mix with the dressing.

2. Make the Dressing

In a large bowl, I whisk together the mayonnaise, Dijon mustard, and lemon juice. I give it a quick taste and add a pinch of salt and pepper — this dressing should be tangy, creamy, and well-seasoned.

3. Add the Crunch and Sweetness

Next, I fold in the chopped celery, red onion, and relish. These ingredients add a fresh crunch and a bit of sweetness that balances out the richness of the chicken and mayo.

4. Combine Everything

I gently stir in the chicken until it’s fully coated with the dressing. If it looks a little dry, I add another spoonful of mayo. I taste again and adjust the seasoning if needed.

5. Chill (If You Have the Time)

If I’m not in a rush, I let the chicken salad chill in the fridge for about 15-20 minutes. The flavors meld beautifully when given a little time. But if I’m hungry, I dig in right away.

How I Serve My Classic Chicken Salad

On toasted sourdough bread: A crunchy, golden toast is my favorite base.
In lettuce cups: This makes for a lighter, low-carb lunch option that still feels satisfying.
As a wrap: I spread it in a flour tortilla with some fresh spinach leaves for an easy on-the-go meal.
Over mixed greens: When I’m in the mood for something more like a salad, I serve a big scoop over fresh greens with extra lemon juice.

Tips to Make It Your Own

Add fruit: Halved grapes or chopped apples add sweetness and a juicy texture I love.
Go nutty: Toasted almonds, walnuts, or pecans give a crunch that takes this salad to the next level.
Fresh herbs: A little chopped parsley, dill, or chives brightens everything up.
Spice it up: If I want some heat, a pinch of cayenne pepper or a few dashes of hot sauce in the dressing works wonders.

What I Serve With Chicken Salad

Chicken salad can definitely stand on its own, but here’s what I love to pair it with:

Kettle chips: That salty crunch alongside the creamy salad is perfection.
A simple side salad: Think cucumber, tomatoes, and a light vinaigrette.
Fresh fruit: Sliced melon or a fruit salad balances out the richness of the chicken salad.
Iced tea or lemonade: Classic, refreshing, and always the right choice.

FAQs From My Kitchen

Q: Can I use canned chicken?
A: You can, but I personally find that rotisserie or freshly cooked chicken tastes much better and has a nicer texture.

Q: How long does chicken salad last in the fridge?
A: Stored in an airtight container, it stays fresh for up to 3 days. I give it a good stir before serving.

Q: Can I make this ahead of time?
A: Absolutely! In fact, it tastes even better after sitting for a few hours in the fridge.

Q: What’s the best way to make it lighter?
A: I swap half the mayo with plain Greek yogurt — it still tastes creamy but cuts down on calories.

Why This Recipe Deserves a Spot in Your Weekly Rotation

This chicken salad is one of those recipes that never gets old. It’s fast, flavorful, and adaptable, making it perfect for busy weekdays, lazy weekend lunches, or even entertaining. I love that it’s easy to make from ingredients I already have and that it feels comforting yet fresh. Whether you enjoy it on bread, in a wrap, or just straight from the bowl (yes, I’ve done that more than once), it’s always satisfying.

I hope you try this quick chicken salad recipe and love it as much as I do. If you find a twist that works for you — whether it’s a fun add-in or a special way you serve it — I’d love to hear about it! After all, the best recipes are the ones that become part of your own kitchen story.