Classic Chicken Salad – Quick and Easy Recipes for Any Day
Let me tell you, chicken salad can either be a blah blend of mayo and regret—or it can be this creamy, flavorful, crunchy goodness that makes you think, “Why don’t I make this more often?” This classic chicken salad is one of those quick and easy recipes I fall back on when the fridge feels like a wasteland. All you really need is some cooked chicken, a few pantry staples, and a moment of honesty with yourself about how much mayo you’re about to use.
I whip this up for lunch, picnics, or random 3 p.m. cravings. You can spoon it into lettuce wraps, slap it on a croissant, or just go full gremlin and eat it straight from the bowl (no shame). Best part? It’s endlessly customizable. Add grapes if you’re feeling sweet. Toss in some celery if you want crunch. It’s yours now.
If you've got leftover rotisserie chicken (or even canned, I won't judge), you're 10 minutes away from a seriously satisfying bite. Trust me—your future self will thank you.
Servings: 6 servings
Ingredients
- 4 cups cooked chicken breast, finely chopped or shredded
- 1/2 cup finely chopped celery
- 1/3 cup sweet pickle relish (or chopped dill pickles)
- 3/4 cup mayonnaise (or more if you're on Team Mayo)
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder (optional)
- Salt to taste
Instructions
- In a large bowl, combine the chopped chicken, celery, and relish.
- Add mayonnaise, black pepper, and garlic powder (if using). Mix well until everything is well coated.
- Taste and add salt if needed. If the mix feels too thick, add a spoonful of mayo or a splash of pickle juice.
- Cover and refrigerate for at least 30 minutes. Or eat it immediately—we’ve all been there.
- Serve it in sandwiches, on crackers, over salad greens, or by the forkful from the fridge.