Go Back

Classic Chicken Salad

A delightful and creamy chicken salad recipe perfect for busy weeknights, casual lunches, or picnics.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced Use rotisserie chicken for speed or poach your own.
  • 1/2 cup mayonnaise Greek yogurt can be used as a lighter alternative.
  • 1/2 cup diced celery
  • 1/4 cup sweet pickle relish
  • 1/4 cup diced onions
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
  • 2 each hard-boiled eggs, chopped Optional but recommended.
  • 4 leaves lettuce For serving.

Method
 

Preparation
  1. Poach the chicken in simmering water for about 15-20 minutes until fully cooked. Let it cool, then shred or dice.
  2. In a large mixing bowl, combine the shredded chicken, diced celery, sweet pickle relish, and diced onions.
  3. Add mayonnaise to the mixture until you reach your desired creaminess, starting with about half a cup.
  4. Sprinkle in salt and pepper, then mix everything until well combined.
  5. If using, chop hard-boiled eggs and gently fold them into the mixture.
  6. Serve on a bed of lettuce, in a sandwich, or with additional toppings as desired.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze without mayo for up to 2 months, and add mayo after thawing.