Classic Chicken Salad – Quick and Easy Recipes for Any Day

This classic chicken salad is my go-to when I need something satisfying, quick, and completely fuss-free. It’s creamy, flavorful, and packed with that perfect crunch from celery. Whether I’m stuffing it into a croissant, scooping it over greens, or just eating it straight from the bowl, this salad hits every time. The beauty of it? I can throw it together in 10 minutes with leftover rotisserie chicken and a few pantry staples. And if I want to get fancy, I toss in grapes, chopped nuts, or even a little Dijon mustard. It’s endlessly flexible—and endlessly delicious.

Why You’ll Love This Recipe

I love how this chicken salad comes together in minutes but still feels like something special. It’s a fridge-clearing hero that transforms basic ingredients into a crave-worthy dish. I can make it ahead for lunch all week, or pull it together in a pinch for a last-minute picnic or snack attack. No oven, no mess—just comfort and crunch in a bowl. It’s also endlessly customizable, which means I never get bored of it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 I’m on Team Mayo)

• 1/4 tsp ground black pepper

• 1/4 tsp garlic powder (optional)

• Salt to taste

Directions

1. I start by adding my chopped or shredded chicken, celery, and sweet pickle relish to a large bowl.

2. Then I stir in the mayonnaise, black pepper, and garlic powder. I mix until everything is well coated but not overly mashed.

3. Next, I taste and adjust—sometimes that means a pinch of salt or a splash of pickle juice if I want more tang.

4. I cover the bowl and let it chill for at least 30 minutes. If I’m starving, I might dig in early, but letting it rest makes all the difference.

5. When I’m ready to serve, I pile it into sandwiches, lettuce wraps, or just grab a fork and go for it.

Servings and timing

This recipe makes 6 servings. It takes about 10 minutes to prep, and no cooking is required. I usually let it chill for 30 minutes in the fridge to bring everything together. Total time? Still just 10 minutes if I’m in a rush.

Variations

When I’m in the mood to switch it up, here are some of my favorite twists:

• Add grapes: Halved red grapes bring a sweet pop.

• Chopped nuts: Walnuts or pecans give it a rich crunch.

• Dijon mustard: A spoonful adds tang and complexity.

• Avocado: Creamy and dreamy—just add it right before serving.

• Dill: Fresh dill makes it brighter and more herbaceous.

Storage/Reheating

I always store my chicken salad in an airtight container in the fridge. It keeps well for up to 3 days. If I’ve added fruit or avocado, I aim to eat it within 1 to 2 days for the best texture. Before serving leftovers, I give it a quick stir and maybe a touch more mayo if it’s dried out a bit.

I never freeze chicken salad. Mayo doesn’t freeze well and the texture ends up sad and watery.

FAQs

How long does classic chicken salad last in the fridge?

I keep mine in an airtight container, and it stays good for up to 3 days. If I’ve added fruit or avocado, I try to eat it within 1–2 days for the freshest flavor.

Can I use canned chicken for this recipe?

Yes, absolutely. When I don’t have leftover or rotisserie chicken, canned chicken works in a pinch. I just drain it well and break it up before mixing.

What’s the best mayo to use?

I go with whatever brand I love best. A good-quality mayo makes all the difference since it’s such a big part of the flavor. Sometimes I use avocado mayo for a lighter touch.

Can I make this chicken salad ahead of time?

Definitely. I actually think it tastes better the next day. I often prep it the night before and let it chill so the flavors come together beautifully.

What can I serve chicken salad with?

I like mine in sandwiches, lettuce wraps, or stuffed into croissants. It also goes great with crackers, sliced veggies, or even spooned into mini bell peppers for a fun snack.

Conclusion

This classic chicken salad is one of those recipes I come back to again and again. It’s easy, it’s fast, and it always hits the spot—whether I’m eating lunch at my desk or picnicking on the porch. I love how flexible it is, how forgiving it is, and how it manages to turn simple ingredients into something crave-worthy. If I’ve got leftover chicken and 10 minutes, I know exactly what I’m making.