Chicken Salad
A good Chicken Salad is one of those timeless dishes that never goes out of style.
It’s light yet satisfying, creamy yet crisp, and endlessly customizable. It’s quick to make, keeps well in the fridge, and works for just about any occasion — weekday lunches, picnics, brunch spreads, or even an easy make-ahead dinner.
A few simple ingredients, the right mix-ins, and you’ve got something that tastes fresh, healthy, and delicious every time.
As you scroll to the recipe, be sure to check out the tips section below — a few small tricks make all the difference in getting it just right.
Prep Time: 10–15 minutes
Cook Time: 0 minutes (if chicken is pre-cooked)
Total Time: 10–15 minutes
Yield: 2–3 servings
Nutrition Facts (per 1 cup serving)
Calories: 252 kcal
Protein: 30.8 g
Fat: 11.1 g
Carbohydrates: 7.1 g
Why You’ll Love This Recipe
Whether you’re serving it on fresh bread, piling it over greens, or enjoying it straight from the bowl, this recipe delivers that perfect mix of flavor every time.
It’s also a fantastic use for leftover or rotisserie chicken, meaning you can whip it up in minutes.
It’s versatile enough to adapt to your preferences, and it tastes even better after it’s been chilled.
Whether it’s packed in a sandwich or scooped onto lettuce cups, this chicken salad is always a hit.
How To Make Chicken Salad
Ingredients:
- 2 cups cooked canned chicken, shredded or chopped
- 1 large ripe avocado, or two small ones, mashed
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup chopped fresh cilantro or parsley
- 3 tablespoons plain Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or chili powder
- 1/4 teaspoon cumin (optional for warmth)
- Salt and black pepper, to taste
- Optional: diced cucumber or jalapeño for crunch or heat
Step-by-Step Guide
In a large bowl, mix the chicken, avocado, tomatoes, and herbs.
In a small bowl, stir together the Greek yogurt, lime juice, and all the seasonings.
Add the yogurt mixture to the salad and gently fold everything together.
Adjust seasoning to taste and serve however you like — over greens, in a wrap, or on toast.
Tips, Tricks and Storage
- Use Cold Chicken: Cold, cooked chicken shreds or cubes more easily and holds its texture better when mixed with the dressing.
- Balance the Dressing: Start with a smaller amount and add more as needed. The goal is to coat everything lightly, not drown it in dressing.
- Add Freshness: A squeeze of lemon juice or a handful of fresh herbs (like parsley or dill) adds color and rounds out the flavor.
- Chill Before Serving: Let the chicken salad rest in the fridge for at least 30 minutes before serving. It gives the flavors time to meld.
- Storage: Store in an airtight container in the fridge for up to 1 day. The avocado may brown slightly, but it will still taste good. Stir before serving to refresh the texture if needed.
Variations
You can easily switch things up depending on what you like or have on hand.
Try adding grapes, diced apples, or cranberries for a touch of sweetness.
For crunch, toss in chopped pecans, almonds, or sunflower seeds.
If you like a little spice, stir in a dash of cayenne, hot sauce, or even a spoonful of Dijon mustard.
It’s a flexible, forgiving recipe that adapts to your preferences.
Substitutions
Chicken
Leftover grilled, roasted, or even canned chicken can be used — just make sure it’s drained and shredded well.
Mayonnaise → Greek Yogurt or Sour Cream
Greek yogurt makes it lighter with a bit of tang, while sour cream gives it a richer flavor. You can also do half mayo and half yogurt for balance.
Celery → Cucumbers or Bell Peppers
If you’re not a celery fan, finely diced cucumber or bell pepper adds a similar crunch with a milder flavor.
Onion → Green Onion or Shallot
Green onions add a gentle bite, while shallots offer a softer, slightly sweet flavor.
Add-Ins
You can toss in herbs like dill, tarragon, or basil. A handful of chopped pickles will also give it a tangy kick.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, but it’s best eaten fresh due to the avocado. If prepping in advance, add the avocado just before serving to prevent browning.
Q: Can I freeze chicken salad?
It’s not recommended. The mayonnaise base can separate after thawing. However, you can freeze the cooked chicken and mix the rest fresh later.
Q: What’s the best chicken to use?
Rotisserie, canned, poached, grilled, or leftover baked chicken all work well. Just avoid heavily seasoned or sauced chicken.
Q: How can I make this lower in calories?
Use Greek yogurt instead of mayonnaise, or mix half and half. You’ll still get that creamy texture without as much fat.
Q: How should I serve it?
Serve on croissants or stuffed into a pita for something special, on whole-grain toast for a quick lunch, or spooned over crisp lettuce leaves for a lighter meal. *Pro Tip* Also great with tortilla chips and served as a hearty dip for a group gathering!
If you loved this recipe and have a craving for more chicken, try the Slow Cooker Chicken Pot Roast, Japanese BBQ Chicken Fried Rice, or Roasted Orange Glazed Chicken Legs next. Each one brings a fresh twist on everyday dishes!
Chicken Salad
Print Recipe
Ingredients
- 2 cups cooked canned chicken shredded or chopped
- 1 large ripe avocado or two small ones, mashed
- ½ cup cherry tomatoes halved (optional)
- ¼ cup chopped fresh cilantro or parsley
- 3 tablespoons plain Greek yogurt
- Juice of 1 lime
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika or chili powder
- ¼ teaspoon cumin optional for warmth
- Salt and black pepper to taste
- Optional: diced cucumber or jalapeño for crunch or heat
Instructions
- In a large bowl, mix the chicken, avocado, tomatoes, and herbs.
- In a small bowl, stir together the Greek yogurt, lime juice, and all the seasonings.
- Add the yogurt mixture to the salad and gently fold everything together.
- Adjust seasoning to taste and serve however you like — over greens, in a wrap, or on toast.
