The Best Classic Chicken Breast Salad Recipe
In the world of classic, comforting salads, a great chicken salad reigns supreme. It’s the perfect solution for a quick and satisfying lunch, a light dinner, or an elegant addition to any brunch or potluck. Today, we’re focusing on making a truly fantastic, timeless chicken salad using tender, juicy chicken breast.
This recipe is all about the perfect balance of flavors and textures. We’ll start with perfectly cooked, tender shredded chicken breast. Then, we’ll fold it into a simple but incredibly flavorful creamy dressing, brightened with a touch of Dijon mustard and fresh lemon juice.
Crunchy celery and sharp scallions add a necessary fresh bite, creating a salad that is savory, creamy, and satisfying in every way.
Forget the bland, boring chicken salads of the past. This is your new go-to recipe for a perfect result every single time. Let’s get mixing!
Essential Tools
- Large Pot or Skillet (for cooking chicken)
- Large Mixing Bowl
- Spatula or Large Spoon
- Whisk
- Sharp Knife and Cutting Board
- Two Forks (for shredding)
Quick Recipe Snapshot
Here’s a quick look at how easily this classic and versatile salad comes together.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes | 15-20 minutes | 35 minutes (+ cooling) | 4-6 servings | Easy | Mild |
Ingredients
This classic recipe uses simple, fresh ingredients for a clean and delicious flavor.
For the Chicken:
- Boneless, Skinless Chicken Breasts: 1.5 lbs.
- 2-3 servings: ¾ lb
- 4-6 servings: 1.5 lbs
For the Creamy Dressing:
- Mayonnaise: 1 cup. A high-quality, full-fat mayonnaise will provide the best flavor and creamy texture.
- Celery: 2 ribs, finely chopped.
- Scallions (Green Onions) or Red Onion: ¼ cup, finely chopped.
- Lemon Juice: 1 tbsp, freshly squeezed.
- Dijon Mustard: 1 tbsp.
- Fresh Parsley or Dill: 2 tbsp, finely chopped.
- Salt and Freshly Ground Black Pepper: To taste.
The Flavor Architects A Look at the Ingredients
- Chicken Breast: The star of the show, poached or baked chicken breast provides a lean, tender, and savory protein base that is perfect for shredding and absorbing the flavors of the dressing.
- Mayonnaise: This provides the essential rich, tangy, and creamy foundation that is the hallmark of a classic American-style chicken salad.
- Dijon Mustard: This is a secret weapon that adds a sharp, tangy, and complex flavor that cuts through the richness of the mayonnaise and adds a layer of sophistication.
- Lemon Juice: Provides a crucial touch of bright, fresh acidity that lifts all the other flavors, keeps the salad from feeling heavy, and brightens the overall taste.
- Celery & Scallions: These are the non-negotiable fresh and crunchy elements. The celery adds a savory, watery crunch, while the scallions provide a mild, sharp oniony bite.
Cooking Instructions
This classic salad is a simple process of cooking the chicken, creating the dressing, and mixing it all together for a perfect result.
Step 1: Cook the Chicken Breasts
The first and most important step for a great chicken breast salad recipe is to cook the chicken perfectly so it stays moist and tender.
Poaching is an excellent method. Place your chicken breasts in a single layer in a large skillet or pot. Add enough cold, salted water or chicken broth to cover the chicken by about an inch.
Bring the liquid to a gentle simmer over medium heat, then immediately reduce the heat to low, cover the pot, and let the chicken cook gently for 10-15 minutes. The chicken is done when it is opaque all the way through and the internal temperature reaches 165°F (74°C).
Step 2: Cool and Shred the Chicken
Once the chicken is cooked, remove it from the pot and let it cool on a cutting board until it is comfortable to handle.
It is very important that the chicken is not hot when you mix it with the mayonnaise. Once cooled, use two forks to shred the chicken into bite-sized pieces.
You can also dice the chicken into small cubes if you prefer a chunkier texture.
Step 3: Create the Creamy Dressing
While the chicken is cooling, you can prepare the simple and flavorful dressing.
In a large mixing bowl (the one you’ll use for the whole salad), combine the mayonnaise, the finely chopped celery, the finely chopped scallions or red onion, the fresh lemon juice, and the Dijon mustard.
Add the chopped fresh parsley or dill. Whisk all of the ingredients together until the dressing is smooth and well-combined.
Step 4: Combine, Chill, and Serve
Add the shredded and cooled chicken to the bowl with the creamy dressing. Use a large spatula to gently fold everything together until all of the chicken is evenly and generously coated.
Season the salad with salt and freshly cracked black pepper to your taste. For the absolute best flavor, cover the bowl and allow the salad to chill in the refrigerator for at least 30 minutes before serving.
This gives all the savory and fresh flavors a chance to meld together beautifully.
Recipe Variations
This classic recipe is a perfect canvas for your own delicious and creative additions.
- Make it Spicy: For a spicy chicken salad, add 1-2 teaspoons of sriracha, a pinch of cayenne pepper, or a finely minced jalapeño to the dressing.
- Add Fruit and Nuts: For a classic “Waldorf” style, add ½ cup of halved red grapes, ½ cup of chopped toasted walnuts or pecans, and a finely diced apple.
- Curry Chicken Salad: Add 1-2 tablespoons of mild yellow curry powder and a tablespoon of mango chutney to the dressing for a warm, aromatic, and slightly sweet flavor.
Serving Suggestions
This versatile chicken salad can be served in many classic and delicious ways.
- Classic Sandwich: Serve a generous scoop on your favorite bread, such as a flaky croissant, toasted sourdough, or soft brioche bun, with a leaf of crisp lettuce.
- On a Bed of Greens: For a light and healthy lunch, serve a scoop of the chicken salad over a bed of fresh mixed greens, baby spinach, or in a hollowed-out ripe tomato or avocado.
- With Crackers: Serve it as a simple and satisfying appetizer or snack in a bowl surrounded by a variety of your favorite sturdy crackers.
- In Lettuce Wraps: For a fresh, low-carb, and gluten-free option, spoon the salad into crisp and cool butter lettuce or romaine hearts.
Storage & Reheating Tips
This salad is a fantastic make-ahead dish, perfect for meal prepping lunches for the week.
- Storage: Store the chicken breast salad in an airtight container in the refrigerator for up to 4 days.
- Reheating: This salad is designed to be eaten cold. Do not reheat it.
- Flavor Note: The flavors will continue to meld and the salad often tastes even better on the second day. If it seems a little dry, you can always stir in an extra tablespoon of mayonnaise to freshen it up.
Common Mistakes & Fixes
| Mistake | Fix |
|---|---|
| My chicken is dry and tough. | You likely overcooked the chicken breast. Poaching it gently in simmering water, rather than boiling it, is a key technique for keeping it moist. Using a meat thermometer to pull it at 165°F is the most foolproof method. |
| My salad is watery. | This can happen if your chicken was not completely cooled before mixing it with the mayonnaise, or if your celery released a lot of water. An extra spoonful of mayonnaise can help bind the dressing and restore its creamy texture. |
| The salad is bland. | It almost always comes down to seasoning. Don’t be afraid to be generous with the salt and pepper. The fresh lemon juice and Dijon mustard are also very important for adding a bright, tangy flavor that keeps it from tasting flat. |
| The onion flavor is too strong. | If you are using red onion, its raw flavor can be quite sharp. To mellow it, you can soak the finely minced onion in a small bowl of cold water for 10 minutes, then drain it well before adding it to the salad. |
FAQs
Can I use a rotisserie chicken for this recipe?
Yes, absolutely! Using a store-bought rotisserie chicken is a fantastic time-saving shortcut. Simply remove the skin and bones and shred the meat.
You will get a delicious mix of both white and dark meat, which adds extra flavor.
How do I make a lighter version of this chicken salad?
For a lighter, higher-protein dressing, you can easily substitute half or all of the mayonnaise with an equal amount of plain Greek yogurt.
The flavor will be tangier, but still incredibly delicious and creamy.
Can I make this salad ahead of time?
Yes, this is a perfect make-ahead dish. You can prepare it up to 24 hours in advance and keep it covered in the refrigerator.
The flavors will have even more time to meld together, often making it taste even better the next day.
Enjoy Your Classic Chicken Salad!
You are now ready to make a perfect, classic chicken breast salad recipe that is miles better than anything you can buy at the store.
It’s the ideal recipe to have in your collection for quick lunches, easy dinners, and everything in between.
I hope you love this simple and delicious dish!
