Our favorite chicken salad recipe is made with moist chicken, creamy mayo, a hint of dill, crunchy celery, and just the right amount of sweet, fresh fruit. Chicken salad is the original classic “chick food” that originated in Rhode Island in the mid-1800s and is still popular today!
Easy favorite chicken salad recipe
When we think of chicken salad, it’s often something that OTHER PEOPLE make. Or something we buy. Nothing we do ourselves. Why is that? Seriously, there aren’t many recipes that are more straightforward and simple than chicken salad. There are many variations of chicken salad: chunky, flat, with fruit, without fruit, with and without nuts, to name a few. This recipe is easy and delicious. There’s a reason I’ve been doing it for years!
chicken salad and fruit
Some love fruit in their chicken salad, some don’t. I’m 100% all in with fruit in my chicken salad. Chopped apples are my favorite, but I also love grapes and craisins. Red grapes add a nice pop of color to an otherwise boring chicken salad! Craisins are easy and sweet, but I love the texture that fresh chunks of fruit add to the salad. If you’re using grapes in your chicken salad, be sure to buy seedless grapes!
Chicken salad the ultimate chick menu item
Nothing says wedding or baby shower like chicken salad. I mean, how many times have you been to a wedding or baby shower and been served chicken salad? When there is a main course, chicken salad is usually on the menu.
The reason chicken salad is such an iconic shower menu is that it’s a little unusual, but still easy enough to put together for a special occasion! It’s also easy to make chicken salad look like something regal when it’s served in the center of a croissant.
How do I serve chicken salad?
There are so many ways to serve chicken salad: on a bed of lettuce or spinach, on a croissant, toasted wheat bread, a baguette, in a wrap… the possibilities are endless. I usually serve this quick and easy chicken salad recipe on a croissant or some really good quality bread, sliced ​​if it’s just for me at home. If you’re serving a large group of people, a box of croissants at Costco works well. Costco’s croissants are inexpensive and pretty good for a large store product! I usually cut them with a bread knife, fill them, then carefully cut them in half and then serve cut-side up on a tray (bottom).
Our favorite chicken salad
This chicken salad recipe has been a favorite at our house for over 30 years! It’s one that I’ve used for many occasions, including weddings, showers, funerals, and countless other gatherings. I think chicken salad says, “I love you, and I think you’re special enough to celebrate with this recipe, which is a little piece of my heart.” How’s that for a sentimental foodie thought? Nostalgic without being overly fussy or understated. I hope you love this recipe. Oh, one more thing! The recipe notes are much longer than the recipe itself! Read all recipe notes for best results.
Favorite Chicken Salad
Our favorite chicken salad recipe is easy to make and perfect for your next get together! It can be made with grapes, apples or raisins. This chicken salad is delicious served atop croissants, chopped veggies, or even a humble slice of bread.
ingredients
-
1
Gala, or another sweet apple like a cameo, equals about 1 to 1 1/2 cups
see recipe notes -
1
tablespoon
lemon juice -
1/4
Cup
cold water -
2
cups
cooked minced white chicken*
see recipe notes -
1/2 to 1
Cup
Chopped Celery I use about 2 sticks -
1/2 to 3/4
Cup
mayonnaise
see recipe notes -
1/2
Cup
golden raisins or craisins optional -
1
teaspoon
dried dill herb (no dill seeds)*
see recipe notes - Sea salt and pepper to taste
instructions
To cook chicken or buy chicken breasts that are cooked and chopped:
-
Preheat oven to 375 degrees and place rack in center of oven.
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If the chicken is more than 1 1/2 inches thick, slice it lengthwise to make two pieces in one piece.
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Place chicken breast halves on a baking sheet or 9×13 pan. Rub or drizzle olive oil over chicken (about 1/2 tablespoon on each breast). Generously salt and pepper the chicken on one side, then flip. Repeat the process with the oil, salt and pepper on the opposite side.
-
Bake in the oven at 375 degrees for 25 minutes or until a thermometer inserted into the thickest part of the chicken reads 165 degrees.
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Let the chicken rest for 10 minutes before slicing. I often cook the chicken a day or two before serving and let cool, then chop and place in a bowl or ziplock bag in the fridge, covered, until ready to assemble.
Prepare chicken salad:
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Core the apple and cut into cubes, leaving the skin on. Place chopped apples in a small bowl of cold water and lemon juice, set aside.
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Place the chilled, chopped chicken and celery in a bowl. Season with salt and pepper. Add mayonnaise and dill. Throw or fold easily. Don’t stir.
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Drain apples and add to chicken mixture. Be sure to drain well before adding the chicken mixture! Throw again.
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Serve the chicken salad on vegetables or bread of your choice.
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Chicken salad will keep in the fridge for about 3 days.
recipe notes
- I highly recommend preparing this recipe early on the day of serving the chicken salad. It is best served chilled. The fruit can be added just before serving. Remember, if you make this the day before or early in the day, the chicken will absorb the mayo and more mayo may need to be added!
- Use good mayonnaise. Don’t skimp on expense or fat. Do not use low-fat or no-fat. I use Best Foods or Hellman’s brands.
- If you’re preparing the chicken salad and it seems a little dry, add mayonnaise, a tablespoon at a time, until the consistency is right.
- Don’t overcook the chicken! Follow recipe directions for perfectly cooked chicken.
- A chicken breast can weigh anywhere from 3 to 8 ounces on average. Some weigh more. This recipe calls for 2 cups of cooked white breast meat, which is about 1.5 halves of chicken breasts. I usually cook 2 halves of the breast, adding a little more mayo if needed.
- If using an apple (instead of grapes), make sure the apple is cold or at room temperature before slicing. When the apple is warm, it will brown much faster.
- You can substitute seedless grapes (I like red for the color), halved if they’re really big grapes, a chopped (peeled) mango, half a can of pineapple treat (drained very well – for at least 30 minutes). Possibilities are endless. Try to choose fruit without a lot of water content and firm fruit.
- Fruits like raspberries and strawberries are not good choices, as raspberries break down easily in the salad. Sliced ​​strawberries work as long as they’re not too juicy, or they’ll turn the mayonnaise pink. If using fruit in this salad, after washing and draining the fruit, place it on a paper towel on the counter before adding it to the salad to ensure the excess water is drained. This is not necessary with apples. Simply chop, soak in lemon juice and let drain for a few minutes.
- In summer, when dill is plentiful, use fresh dill, increasing the amount to about 2-3 tablespoons of chopped fresh dill. If you’re not a dill fan, you can use chopped parsley instead.
- If you like a bit of curry in the chicken salad, use about 1/2 teaspoon curry instead of the dill, add another 1/2 teaspoon after tasting if you like more curry flavor. I always recommend adding a little bit at a time. You can add more easily, but it’s difficult to remove a spice if too much is added!
- If you’re making this for a rustic lunch for women and don’t want black pepper flakes getting stuck in your teeth, or you’re just not happy with the look of pepper on your chicken salad, use white pepper, which is available in the spice section of your grocery store .