Try my Easy Chicken Salad recipe in a sandwich, with crackers, over greens, or all on its own! This tried and true classic is so fast, filling, and a guaranteed hit for family and friends.
Chicken salad is one of my favorite go-to lunches. It’s quick, filling, satisfying and delicious. It’s also great because it’s versatile.
My version of chicken salad is truly classic, with a few ingredients to really brighten up the whole dish. We have, of course, chicken, mayo, celery, onion, salt, and pepper. I also love to add a few tablespoons of lemon juice. With one simple ingredient, the mayo-based dressing really comes to life. My other secret? Walnuts! They truly are a MUST in my chicken salad recipe. The extra crunch and nuttiness they add is next level.
Lastly, I garnish this salad with some rough chopped parsley. This part is optional, but look how awesome and put together it all looks with that pop of green! We eat with our eyes first, right?
How to make chicken salad
There are only two entire steps to making this awesome salad.
- Mix all the ingredients together in a bowl.
- Garnish with parsley, and try not to eat the entire salad in one sitting.
Step two is the hardest part; trust me on this one.
How to serve
The options are endless with this type of recipe! My favorite way to serve chicken salad is to pack it nice and high in a sandwich. You can spread a little Dijon on the bread for an extra zing, or just leave it as is. This chicken salad recipe is nice and creamy, so don’t worry about a dry sandwich!
You can also serve it over greens such as lettuce, shredded cabbage, kale, etc. for a nice hearty and low-carb meal.
This chicken salad would also be great for using as a dip with crackers, crostini, sliced veggies, you name it! Of course, you can just grab a spoon and eat it straight out of the bowl. No judgement here.
Since this recipe has both mayo and chicken, you’ll need to store this in an airtight container in the fridge right after serving. It will keep for 3-5 days, which is so perfect for planning and pre-packing lunches!
This recipe can be frozen with one exception. If you use homemade mayo, it will separate when frozen and the thawed outcome will be less than desirable. Store-bought mayo will separate very slightly, so some excess liquid may need to be drained once you’ve thawed the chicken salad. Stir in a little bit more mayo if necessary. Thaw this chicken salad by letting it sit in the fridge for a full day.
Other easy lunches you’ll love:
- Beef Enchilada Stuffed Peppers
- Asian Style Pepper Steak
- Instant Pot Mac and Cheese
- Easy Fried Rice
- Pasta Primavera
Easy Chicken Salad
- 3 cups cooked chicken, shredded
- 2 sticks celery, chopped
- 1 small onion, chopped
- 1 cup mayonnaise
- 2 tbsp lemon juice
- 1 cup walnuts, or pecans chopped
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 2 tbsp parsley, chopped, for garnish
- In a large bowl, add all the ingredients together and toss well. Cover with plastic wrap and refrigerate for at least an hour.
- Garnish with parsley, if preferred and serve.