Classic Chicken Salad

Prep Time	Cook Time	Total Time
25 min	20 min	45 min

Introduction

This classic chicken salad is creamy, crunchy, and full of simple flavor that feels instantly comforting.

It’s perfect for easy lunches, make-ahead meal prep, or a light dinner piled on toast, croissants, or lettuce wraps.

Poaching the chicken with garlic, bay leaf, and bouillon gives every bite extra juiciness and savory depth.

How to Make Classic Chicken Salad

Prep mode (keeps screen active)

Poach the chicken

Place the chicken breasts, salt, bouillon cube, black pepper, garlic clove, and bay leaf in a medium pot.
Add enough cold water to cover the chicken by about one inch.
Set the pot over medium heat and bring the water to a gentle simmer, not a rapid boil.
Partially cover and simmer until the chicken reaches 165°F in the thickest part, about 15 to 20 minutes.
Cool and chop the chicken

Turn off the heat and let the chicken sit in the hot liquid for 5 to 10 minutes for extra tenderness.
Transfer the chicken to a plate or cutting board and cool until it is comfortable to handle.
Dice or shred the chicken into bite-size pieces, depending on the texture you prefer.

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Prep the vegetables

Finely dice the celery and red onion if they are not prepped yet, aiming for small, even pieces.
If you prefer a milder onion flavor, rinse the diced onion under cold water and pat it dry.
Mix the dressing

In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Stir in the diced celery and red onion until they are evenly coated in the dressing.
Combine and chill the salad

Add the chopped chicken to the bowl and fold it into the dressing until everything is well combined.
Taste and adjust the seasoning with a little more salt, pepper, or lemon juice, if needed.
Cover the bowl and refrigerate the chicken salad for at least one hour so the flavors can meld.
Serve chilled on sandwiches, with crackers, or over crisp lettuce leaves.

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Substitutions

Mayonnaise to Greek yogurt: Swap half or all of the mayonnaise for thick plain Greek yogurt for a lighter, tangier chicken salad. The yogurt adds creaminess and a bit more protein while keeping the texture rich and scoopable.
Red onion to green onion or shallot: Use sliced green onions or finely minced shallot instead of red onion for a softer, sweeter onion flavor. This keeps the crunch while making the salad friendlier for people sensitive to strong raw onion.
Poached chicken to rotisserie chicken: Use shredded rotisserie chicken in place of the poached chicken when you need a faster, no-cook option. You lose a little control over seasoning, but the roasted flavor adds nice depth and still tastes delicious.

Tips

Keep the poach at a gentle simmer: A hard boil can toughen chicken breast, so keep the water just barely bubbling for the most tender meat.
Season the cooking liquid well: The salt, bouillon, garlic, and bay leaf lightly flavor the chicken, giving the salad deeper taste from the inside out.
Chill thoroughly before serving: Cold time lets the dressing soak into the chicken and veggies, so the salad tastes more cohesive and refreshing.
Adjust texture to your style: For a chunkier salad, dice the chicken; for a smoother spread, shred it finely with two forks.
Add mix-ins right before serving: If you plan to add nuts, apples, or grapes, stir them in close to serving so they stay crisp and bright.

Energy	373	kcal
Protein	36	g
Total Fat	25	g
Carbohydrates	6	g
Dietary Fiber	3	g

FAQ

Can I use canned chicken instead of fresh chicken breasts?: Yes, canned chicken works, but drain it very well and break it into small pieces with a fork. The flavor is milder and the texture softer, so balance it with plenty of celery for crunch.
How far in advance can I make this chicken salad?: You can make the chicken salad up to two days ahead and store it tightly covered in the refrigerator. Stir it before serving and refresh the seasoning with a pinch of salt or squeeze of lemon.
Why did my chicken salad turn watery?: Chicken salad usually weeps when ingredients release water, often from celery, onion, or warm chicken. Pat vegetables dry, cool chicken completely, and avoid overmixing to keep the dressing thick and creamy.
How long does leftover chicken salad keep safely?: Store leftover chicken salad in an airtight container in the refrigerator for up to three days. If it smells off, looks gray, or sat out over two hours, it is safer to throw it away.

Serving Suggestions

This classic chicken salad is lovely tucked into buttery croissants, spooned over greens, or piled onto toasted sourdough.

For extra color and sweetness, fold in halved red grapes or diced apple right before serving.

You can also sprinkle toasted almonds or pecans on top for a nutty crunch that makes each bite feel special.

Reviews

Janet: So fresh and creamy, and the poached chicken stayed super tender! Loved the little kick from the Dijon and lemon 🍋 Will definitely make again for easy lunches. — 5 ★

Eunice: Happy it hit the mark, Janet! That Dijon and lemon combo really keeps this classic chicken salad bright and lunch-friendly. 😊
Teresa, Hudson: Poaching the chicken with the bouillon and bay leaf gave it a nice savory base, and the celery crunch really came through. That said, my salad turned a little watery because I mixed it while the chicken was still warm and the onions were super juicy, so the dressing got thin 😅. Next time I will cool everything completely and pat the veg dry before mixing. Flavor was solid once it chilled, but I ended up adding extra Dijon and lemon to wake it up 👍. — 3 ★

Eunice: Sounds like you nailed the flavor, Teresa! Cooling the chicken completely and patting the onions/celery dry before mixing is exactly the move, and a little extra Dijon and lemon is a great way to bring the dressing back into balance. 😊