My favorite chicken salad recipe comes from Richard Hattaway, who shared it with us a little while ago. His recipe features tender chicken, a creamy herbed dressing, and the perfect amount of crunch from celery. You can enjoy this chicken salad right away, or if you have the time to wait, store it in the refrigerator for a few hours. As it sits, it gets better and better. For more easy salad recipes, look at our best tuna salad, shrimp salad, or this smashed chickpea salad. I also enjoy this chicken salad with almonds and raisins.
Key Ingredients
Chicken: This salad is the perfect way to use leftover chicken. I especially love using the tender chicken you get after making a batch of our homemade chicken broth. For quick option, poaching chicken is a quick and easy way to get perfectly cooked chicken in just 20 minutes! Celery and Green Onions: The combination of crunchy celery and flavorful green onions is essential for this classic chicken salad. The celery adds a refreshing crunch, while the green onions provide a subtle oniony flavor without being overpowering. Creamy Salad Dressing: This is where the magic happens! The dressing is a simple blend of mayonnaise (homemade mayo is always a winner!), dry mustard powder, paprika, and a generous mix of fresh herbs. I love using dill, tarragon, parsley, and chives for a bright and flavorful dressing that complements the chicken perfectly.
Ways to Serve Chicken Salad
Make a chicken salad sandwich: Layer the salad generously on your favorite bread, and then add lettuce, tomato, and other favorite toppings. My go-to bread for this is whole grain or my homemade focaccia. You can substitute the bread for a tortilla (here’s our homemade flour tortilla recipe) or add to lettuce cups like these hummus lettuce wraps. Add to salads: Add a scoop of this chicken salad to your favorite salad greens. I love it with Greek salad. Serve with crackers or slices of cucumber or zucchini. Stuff into veggies: I love stuffing it into vegetables like hollowed tomatoes, cucumbers, and bell peppers. Avocado halves work, too!
2 green onions, white and light green part only 1 stalk celery, finely chopped, about 1/2 cup 7 tablespoons mayonnaise, try homemade mayonnaise 1/4 teaspoon Coleman’s dry mustard powder 1/8 teaspoon sweet paprika 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1/4 teaspoon fine sea salt, plus more to taste 1/8 teaspoon fresh ground black pepper 2Next, fold in the chicken, celery, and green onion; the chicken will break up a bit as it mixes into the dressing. 3Transfer the salad to a resealable container. Press a piece of parchment paper down on top so it does not dry out, then cover it with the lid of the container. Refrigerate for up to 4 days. The salad tastes better over time, so if you can wait, allow the salad to sit for at least four hours before serving.
