Some days, you just want something simple that hits the spot. For me, this classic chicken salad is like a reliable old friend. It’s the lunch I toss together when I’m too lazy to cook but still want to eat like I made an effort. You know those days? This is the answer. Packed with tender chicken, a light crunch from celery, and just the right touch of creamy mayo, it checks every box. Now, I’m not saying this salad is fancy. It’s not trying to impress anyone. It’s the no-fuss, honest-to-goodness kind of meal that reminds you that simple is often best. I make it when I’ve got leftover roast chicken hanging around—or when I just need to reset my palate after one too many greasy takeout dinners. Whether you’re tucking it into a croissant, sandwiching it between slices of toasted sourdough, or just grabbing a spoon and diving in from the bowl (no judgment), this chicken salad is here for you. It’s our little lunchtime hug in a bowl—and yes, I absolutely just said that.

1) Key Takeaways
2) Easy Classic Chicken Salad Recipe
3) Ingredients for Classic Chicken Salad
4) How to Make Classic Chicken Salad
5) Tips for Making Classic Chicken Salad
6) Making Classic Chicken Salad Ahead of Time
7) Storing Leftover Classic Chicken Salad
8) Try these salads next!
9) Classic Chicken Salad
10) Nutrition

1) Key Takeaways

This recipe uses simple ingredients that pack flavor
Perfect for meal prep or a quick lunch fix
Can be enjoyed as a sandwich, salad, or dip
Great way to use up leftover or rotisserie chicken

2) Easy Classic Chicken Salad Recipe

Some days beg for calm. And for me, those days start and end with food that doesn’t try too hard. This easy chicken salad recipe is just that. A spoonful of comfort without all the noise. I toss together tender cooked chicken, a little diced celery, red onion, and a dressing that somehow balances creamy with zippy.

It might sound basic, but I think that’s what makes it special. It leans on pantry staples and fridge leftovers, but still feels fresh every time I make it. Especially when it’s packed between a warm croissant or scooped over some butter lettuce. Oh, and if you want to fancy it up? Add grapes. Or apples. Or those toasted almonds hiding in your cabinet. It’s your call.

We’ve all stood in front of the fridge asking, what now. This salad answers. It’s forgiving. It’s flexible. And yes, it tastes even better the next day. Welcome to your new lunchtime ritual.

3) Ingredients for Classic Chicken Salad

Cooked Chicken: Use 3 cups of cooked chicken, chopped or shredded. I love using leftover rotisserie because it’s easy and juicy. Boiled or roasted chicken breast works too.

Mayonnaise: Half a cup of mayo brings everything together. Creamy, smooth, and just the right amount to coat the chicken without drowning it.

Celery: Just one stalk, diced. It gives the salad a fresh crunch that cuts through the richness of the mayo.

Red Onion: Add a quarter cup, finely chopped. I like the pop of sharpness it brings, but you can use green onions if you want something milder.

Dijon Mustard: A tablespoon for that gentle kick. It brings a little edge to an otherwise mellow dish.

Lemon Juice: Just a teaspoon to brighten it all up. It keeps the salad from feeling heavy.

Salt and Pepper: Season to taste. Start light—you can always add more later.

Optional Mix-ins: Grapes, chopped apples, or toasted almonds. These aren’t required but they do add fun textures and flavor shifts.

4) How to Make Classic Chicken Salad

Step 1. In a large bowl, combine the cooked chicken, chopped celery, and diced red onion. Stir gently so you don’t mash the chicken.

Step 2. In a small bowl, mix together the mayo, Dijon mustard, lemon juice, and a pinch of salt and pepper. Give it a quick taste. Adjust if needed.

Step 3. Pour the dressing over the chicken mixture. Stir until everything is evenly coated and nothing feels left out.

Step 4. If you’re adding extras like grapes or almonds, now’s the time. Fold them in carefully so they stay whole.

Step 5. Chill in the fridge for at least 30 minutes. It helps the flavors settle and mingle a bit.

Step 6. Serve however you like. Lettuce wraps, sandwiches, or even just a bowl and a spoon work great.

5) Tips for Making Classic Chicken Salad

Use high-quality chicken. The flavor starts there. If it’s dry or overcooked, your salad will be too. I often grab a rotisserie chicken from the store—it’s my go-to trick for saving time.

Don’t overdo the mayo. You want just enough to bind everything, not soak it. If you’re unsure, start with less. You can always add more but you can’t take it back.

Let it chill before serving. This isn’t a rule, but it does help. The ingredients need time to blend. A half-hour rest in the fridge works wonders.

6) Making Classic Chicken Salad Ahead of Time

I often make this salad the night before. It gives me something to look forward to at lunch. When prepping ahead, I keep the mix-ins separate, especially grapes or nuts. They can get soggy if left too long in the dressing.

Mix everything else, cover tightly, and stash it in the fridge. In the morning, stir in the extras, give it a fresh squeeze of lemon if needed, and you’re set.

It holds up well for up to 3 days. Just don’t forget it back there, or it’ll get sad and watery.

7) Storing Leftover Classic Chicken Salad

Leftovers should go into an airtight container right after serving. This keeps the salad from drying out. Store it in the fridge and try to finish it within three days.

If it separates a bit, just give it a quick stir before serving. Sometimes I’ll freshen it up with a splash of lemon juice or an extra spoon of mayo.

Don’t freeze it. The mayo doesn’t like the cold and turns grainy when thawed. Trust me, fresh is best here.

8) Try these salads next!

9) Classic Chicken Salad