This creamy classic chicken salad is one of those simple recipes I rely on when I want something quick, comforting, and familiar. I love how tender chicken, crisp vegetables, and a smooth, tangy dressing come together with very little effort. It’s the kind of dish I can prepare once and enjoy in many ways throughout the week.
Why You’ll Love This Recipe
I enjoy this recipe because it’s easy, flexible, and made with ingredients I usually already have. It comes together in minutes and doesn’t require any complicated steps. I also like how balanced it tastes—creamy without being heavy, fresh without being bland. It works just as well for meal prep as it does for an easy lunch or snack.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups cooked chicken, shredded or finely chopped
1/4 cup red onion, finely diced
2 celery stalks with leafy tops, chopped (about 1 cup)
2 tablespoons lemon juice
2 tablespoons sour cream
3/4 cup mayonnaise
1/2 teaspoon salt
black pepper, to taste
Directions
I begin by finely dicing the red onion and chopping the celery, then I set them aside. I place the cooked chicken into a medium bowl and shred or chop it until the pieces are evenly sized. Next, I add the onion, celery, lemon juice, sour cream, mayonnaise, salt, and black pepper. I stir everything together until the mixture is smooth and creamy. I refrigerate the chicken salad until I’m ready to serve.
Servings And Timing
This recipe yields about 3 cups of chicken salad, which I usually divide into 4 servings. The total preparation time is about 10 minutes, making it a great option for busy days or last-minute meals.
Variations
When I want to add extra texture, I mix in chopped nuts like pecans or walnuts. For a fresh twist, I sometimes add diced apples or grapes. If I’m looking for a lighter version, I reduce the mayonnaise slightly and add more lemon juice or sour cream. Fresh herbs such as dill or parsley also make a nice addition.
Storage/Reheating
I store the chicken salad in an airtight container in the refrigerator for up to 3 to 4 days. Since it’s meant to be enjoyed cold, I don’t reheat it. I simply stir it before serving if it has been chilled for a while.
FAQs
What type of chicken do I usually use?
I most often use rotisserie chicken because it’s convenient and flavorful, but any cooked chicken works well, including leftovers or canned chicken.
Can I make this recipe less tangy?
If I want a milder flavor, I reduce the lemon juice slightly and balance it with a bit more mayonnaise.
Is this recipe good for meal prep?
I find it ideal for meal prep since it holds up well in the refrigerator and tastes even better after the flavors have had time to blend.
How do I keep the onion flavor from being too strong?
I make sure the red onion is very finely diced. If I want it even milder, I rinse it briefly under cold water before adding it.
What are my favorite ways to serve this chicken salad?
I like serving it in sandwiches, with crackers, wrapped in flatbread, or spooned over leafy greens for a quick and easy meal.
Conclusion
This creamy classic chicken salad is a dependable recipe I keep coming back to. It’s quick to prepare, easy to customize, and works for so many meals. Whether I’m planning ahead or putting together something simple on the spot, this recipe always fits the occasion.
This creamy classic chicken salad combines tender chicken, crisp celery, and a tangy, smooth dressing for a versatile and comforting dish. Perfect for sandwiches, wraps, or as a light meal on its own.
Total Time:10 minutes
Yield:4 servings
Ingredients
3 cups cooked chicken, shredded or finely chopped
1/4 cup red onion, finely diced
2 celery stalks with leafy tops, chopped (about 1 cup)
2 tablespoons lemon juice
2 tablespoons sour cream
3/4 cup mayonnaise
1/2 teaspoon salt
Black pepper, to taste
Instructions
Finely dice the red onion and chop the celery. Set aside.
Place the cooked chicken into a medium bowl and shred or chop until evenly sized.
Add onion, celery, lemon juice, sour cream, mayonnaise, salt, and black pepper to the bowl.
Stir until everything is well combined and the mixture is smooth and creamy.
Refrigerate until ready to serve. Stir before serving if chilled for a while.
Notes
Use rotisserie chicken for convenience and added flavor.
Rinse diced red onion under cold water to mellow its sharpness.
Customize with fresh herbs, fruits, or nuts for added flavor and texture.
Store in an airtight container in the fridge for 3–4 days.
