Chicken Salad
A quick and easy chicken salad recipe that can be adjusted to your preference. Perfect for sandwiches or as a side dish.
This Chicken Salad is the one I always come back to. It is creamy, tangy, a little crunchy from the celery, and perfectly seasoned with dill and seasoning salt. Made with a rotisserie chicken and a handful of pantry staples, it takes under 10 minutes to throw together and makes almost a full quart of chicken salad that lasts in the fridge for sandwiches, lunches, and snack-plate moments all week.
I make this any time I have leftover chicken or grab a rotisserie at the store. The combo of mayo, mustard, and relish gives it that classic deli-style chicken salad flavor with a little sweet, a little tangy, and a little creaminess all in one bite. The relish is the secret. It adds a pop of sweetness and texture that elevates the whole thing.
What I love is how easy it is to tweak. Want more crunch? Add chopped pickles or pecans. Want it sweeter? Stir in halved grapes or dried cranberries. Want some heat? A spoonful of hot sauce or some chopped pickled jalapenos. The base recipe is rock solid, and from there you can take it whichever direction your sandwich mood is leaning that day.
Serve it on croissants for a brunch vibe, scoop it onto crackers for a snack plate, stuff it in a wrap, or pile it on a bed of greens for a low-carb lunch. This is the kind of recipe that turns lunch into something you actually look forward to. Let's make it.
📝 Ingredients
- 1 Rotisserie Chicken off the bone or 3 cups if cooked/canned chicken - Chopped
- 1 cup of mayo
- 3 TBSP of mustard
- 1/4 cup relish
- 3 Celery stalks processed or finely chopped
- 1 TBSP Seasoning Salt
- 1 tsp dried or fresh dill
- Ground Pepper to Taste
👩🍳 Directions
- 1
Chop cooked chicken and add to large bowl
- 2
Add in Mayo, Mustard, Relish and mix.
- 3
Add in processed/chopped celery, Seasoning Salt/Pepper, dill and mix.
- 4
Taste test!
- 5
If it needs more moisture, add either a little more mayo, mustard, or relish
- 6
If it needs more flavor, add seasoning salt!
Ingredient Notes & Substitutions
Rotisserie chicken: One whole rotisserie chicken pulled off the bone gives you about 3 cups of chopped meat. Use a mix of white and dark meat for the best flavor. Leftover home-cooked chicken or canned chicken (drained well) also work.
Mayonnaise: One cup of regular mayo. Duke's is my favorite, Hellmann's and Best Foods are both great. Light mayo works if you want to lighten it up, or sub half with Greek yogurt for extra protein.
Mustard: 3 tablespoons of yellow mustard for that classic deli-style flavor. Dijon works for a more refined taste, or spicy brown for a kick.
Relish: A quarter cup of sweet pickle relish is the secret weapon. It adds a pop of sweetness, a hint of vinegar, and a bit of texture all in one. Do not skip it.
Celery: 3 stalks finely chopped or run through a food processor. The crunch is essential and the celery flavor brightens up the whole bowl.
Seasoning salt: 1 tablespoon of Lawry's or your favorite seasoning salt. This is what makes it taste like real deli chicken salad. Regular salt will not deliver the same depth.
Dill: 1 teaspoon dried or 2 teaspoons fresh. Dill adds a fresh, herby note that ties the mayo and mustard together.
How to Store, Reheat & Freeze
Chicken salad stores beautifully in an airtight container in the fridge for 4 to 5 days. The flavors actually deepen and improve after the first day as everything melds. No reheating needed, this dish is meant to be served cold or room temperature.
I do not recommend freezing. Mayo-based dressings separate when thawed and the celery gets watery and limp. This is one to make fresh and enjoy throughout the week.
What to Serve With Chicken Salad
The classic move is a chicken salad sandwich on a croissant or soft sandwich bread with a leaf of lettuce. For a brunch spread, scoop it onto crackers with sliced cheese, grapes, and pickles. Pile it on a bed of mixed greens with avocado and cherry tomatoes for a low-carb lunch. Stuff it into a hollowed-out tomato or half avocado for something pretty. It is also a perfect finger-sandwich filling for showers, tea parties, or holiday brunches. Pair with a glass of iced tea or a crisp white wine like sauvignon blanc.
💡 Tips for Success
- A rotisserie chicken is the fastest way in. Pull all the meat off the bones, dark and light both, for about 3 cups of chopped chicken. Canned or leftover home-cooked chicken works too.
- Chop the chicken into small, bite-sized pieces. Big chunks make for awkward sandwich bites. About the size of a pea or a small pebble is perfect.
- Use a food processor for the celery if you want it really fine. Or finely chop it by hand. Either way, smaller pieces blend better into every bite without crunching too aggressively.
- Taste before you commit to amounts. The mayo to mustard to relish ratio is a starting point, but everyone has different preferences. If it feels dry, add more mayo. If it feels flat, add more mustard or relish.
- Use seasoning salt, not regular salt. Lawry's or any seasoning salt brings garlic, onion, and paprika notes that plain salt cannot. It is the difference between regular chicken salad and 'why does this taste so good' chicken salad.
- Fresh dill is great if you have it, but dried dill works perfectly fine. Use about half as much dried as you would fresh.
- Let it chill for at least 30 minutes before serving if you have the time. The flavors meld and it gets even better. Overnight is even better.
- Add extras for variety. Chopped pickles, pecans, halved grapes, dried cranberries, sliced almonds, chopped apple, or a dash of hot sauce all work great as add-ins.
❓ Frequently Asked Questions
Can I use canned chicken?
Yes. Two 12-ounce cans of canned chicken, drained well, gets you to about 3 cups. It is a great pantry shortcut when you do not have a rotisserie.
How long does it keep?
Stored in an airtight container in the fridge, it keeps for 4 to 5 days. The flavor actually gets better after a day as everything melds together.
Can I freeze chicken salad?
I do not recommend it. The mayo separates and gets watery when thawed, and the texture of the celery turns weird. Make it fresh and eat it within the week.
Can I use Greek yogurt instead of mayo?
Yes, you can sub half the mayo for Greek yogurt to lighten it up. The flavor will be a little tangier, but still really good. I would not swap all of it because mayo is what gives chicken salad its classic creamy mouthfeel.
What kind of mustard works best?
Yellow mustard is the classic deli-style choice. Dijon works for a more sophisticated flavor. Spicy brown mustard adds a kick. Use what you like.
How do I serve it?
On croissants, sandwich bread, in a wrap, scooped onto crackers, piled on a bed of greens, stuffed into a tomato or avocado, or just eaten with a spoon (no judgment). It is also a great filling for finger sandwiches at a baby or bridal shower.
Can I make it without celery?
You can, but the celery adds important crunch and a subtle savory note. If you skip it, try diced cucumber, chopped pickles, or finely diced apple to keep that fresh crunch in the mix.
Made this recipe?
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