This really is the perfect go-to salad for sandwiches or on top of a green salad.
You could easily add crumbled bacon, or raisins, or cashews, or even mix in a little curry powder to the mayo. Of course, homemade mayo puts this salad over the top. But again, a good quality store-bought mayonnaise works perfectly well, too. After cooking the chicken, the salad comes together in only about 15 minutes!
How To Make Chicken Salad
EXPERT TIP: Cook the chicken up to 3 days before assembling and serving. You can also make the homemade mayonnaise several days in advance, too!
Although chilling the salad after it’s mixed is recommended, we think to let the salad return to room temperature is great for taste when serving.
Watch us show you how easy it is to make this truly incredible recipe!
Other “Best-Ever” Salads to Try
What Makes It So Delicious?
So many folks have made this salad and asked us in complete sincerity: “What makes this chicken salad recipe so darn delicious?”
Well, there are several reasons, we believe: Here are some of the main ones:
- Roasting the chicken ensures flavorful, juicy chicken for the salad. In a pinch, you could certainly use a rotisserie chicken from the supermarket.
- The addition of seedless grapes, almonds, and fresh dill are part of what makes this dish so wonderful.
- A mix of mayonnaise, Dijon, and lemon juice adds a freshness that is just so very delicious. It all adds up to the best chicken salad sandwich you can imagine!
Homemade Mayonnaise Adds More Freshness
If you really are in the mood to make this truly the BEST-EVER chicken salad…make your mayonnaise from scratch.
There’s nothing better than homemade classic mayonnaise (click for recipe).
Of course, good-quality store-bought mayonnaise will work just fine, but we absolutely LOVE making it from scratch! One thing to keep in mind, though, homemade mayo has raw egg in it, which could be an issue with the very young, the elderly, or anyone with a compromised immune system.
It’s all about using fresh ingredients.
Fresh dill and parsley add a layer of flavor that we think puts this salad over the top.
If you can’t get fresh, dried will work, just use half the amount that you would be using if fresh.
And it’s even better after it sits in the fridge for a few hours, or overnight! This chicken salad sandwich recipe is really about as good as they come!
I mean, just look how delicious this looks!
Wait until you taste it!! You and those around you will love it!
If you are looking for an easy chicken salad recipe that tastes like something you’d get at an amazing restaurant, you need to look no further!
You can almost taste how good this is just by looking at it.
There is a reason this is hands down the most popular recipe on How To Feed a Loon!
Best-Ever Chicken Salad FAQs
- How far advance can it be made? We recommend serving soon after the salad is assembled. However, you can prepare the chicken and the dressing up to several days in advance. We will say the salad is even tastier after it sits in the refrigerator for a few hours. We just suggest bringing the salad back to room temp before serving. But that’s just a suggestion!
- Is a rotisserie chicken okay to use? Absolutely! We feel pretty strongly that the roasted chicken pieces yield an even tastier salad, but a good-quality rotisserie chicken will work, too. Just please don’t use canned chicken. Please.
- What other ingredients could I include? The sky is practically the limit: We love dried cranberries, sliced apples, cashews or peanuts, even capers! Fresh oregano, rosemary and/or thyme is great, too!
- Can the salad be frozen? Yes! Freeze for up to 1 month in an air-tight container. Let thaw completely and return to room temperature. You may need to make a small batch of the dressing just to stir in before serving after it’s been frozen, but that’s not 100% necessary.
Ready to make the best lunch dish in town? Go for it!
And when you make it, take a picture and post to Instagram and tag @HowToFeedaLoon and #HowToFeedaLoon
Best-Ever Chicken Salad
Video
Ingredients
- 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
- 2 tablespoon olive oil
- 1 cup grapes seedless, halved (red and green varieties are great)
- 1 cup almonds thinly sliced
- 2 stalks celery finely diced
- 3 scallions thinly sliced (white and green parts)
- 2 tablespoon dill fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 cup mayonnaise
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
- Freshly ground pepper
Instructions
- Preheat oven to 350°F
- Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
- Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
- Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.
- In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill, & parsley.
- In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt, and pepper.
- Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
- Cover with plastic wrap and refrigerate for at least an hour.
- Serve on a bed of greens with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
Notes
Nutrition
Clar says
Omg!! I got up and made your chicken salad this morning and I have to say this chicken salad is absolutely the best I’ve ever had! I love a little spice to my foods, so I seasoned the chicken with a little cayenne pepper and it’s really good!!!
The Loon says
Awesome! We love a little added spice, too! That sounds amazing! And we are so THRILLED to hear that you really liked the recipe. It’s a keeper!! Thanks again. All the best, Kris & Wesley
Lee Turpin says
How many calories per serving? Thanks! Looking forward to making tonight.
Mark says
Hey guys! The title of your dish is no exaggeration. This is the best ever chicken salad. I’ve made it twice now (with a few modifications), and the second batch was even better than the first. I’ve not tried your fresh mayo recipe, but look forward to incorporating that. I didn’t have any fresh dill (and didn’t want to make another trip to the store), so first time I subbed with same amount of dill relish, and second time same amount of dill juice from a pickle jar. Both did the trick, but I promise to use fresh dill next time. One other mod was that I used a poached chicken recipe I’d been wanting to try (as opposed to roasted). The poached chicken flavor is so intense. I highly recommend trying it.
krislongwell says
Hi Mark! That all sounds fantastic! So glad you had success, and your modifications sound spot on! We’ll definitely try the poached chicken version, too. Thanks so much for letting us know!! We very, very much appreciated it!! Stay in touch! Kris & Wesley
Nicole says
I made this tonight, and boy was it good! The fresh dill, the tang of the Dijon, fresh lemon, made for a delightful, refreshing chicken salad. I used Miracle Whip instead of mayo (I prefer the flavor) and still turned out great. I will def be making this for summer get together!
Kathy says
This truly is the best chicken salad recipe ever. It certainly didn’t last long at my house! Thank you!
krislongwell says
That is so awesome to hear, Kathy! Pleasing the household isn’t always an easy task! So glad you guys liked it! And thank YOU for letting us know. Stay in touch! xo Kris & Wesley
Ann Johnson says
I need to know how many carbs are in each serving and what the serving size is, please. I am on the Keto plan and doing so well and I know that the troublesome ingredient is the grapes but there are not that many. I love the sound of this and would really appreciate an answer.
Thanks so much for your time.
krislongwell says
Hi Ann!
1 cup is typically 1 serving and there are 2.5 grams carbohydrates per serving. Hope this helps!! Best, Kris & Wesley
Ann Johnson says
Thank you so much for your help. It helped a great deal and I can hardly wait to make it.
krislongwell says
Awesome! Let us know how it turns out!!
Ann Johnson says
I will! 🙂
Kate says
Hi! I’m so excited to make this for my sister-in-law’s baby shower! We are expecting around 15-20 guests. My brother wants it served on bread triangle cut with crusts cut off. Would you double or triple the recipe?
Thank you in advance! We are so excited for the deliciousness!!!
krislongwell says
Hi Kate! This is perfect for the baby shower! And your brother’s got good taste! Love the bread triangles! I honestly think you can double the recipe and be fine. We have made this before at various food shows, etc, and tripling serves close to 50. But, people will probably come back for more…just saying!!! :). But, I really think you’ll be safe by doubling it. Let us know how it turns out and have a great shower! And congrats to mom and dad to be!! Exciting!
Kate says
Hi!
Just wanted you guys to know your chicken salad recipe was a BIG hit! I followed it to the “T” including the homemade mayo! People loved it! My brother kept saying “there’s just something awesome about little triangle sandwiches”! I had some of the chicken salad leftover and people took it home in gladware. I definitely lives up to its name, the Best Ever Chicken Salad!
krislongwell says
Fantastic! And I agree with your brother, there is something awesome about little triangle sandwiches!! So glad you and your guest liked it. Sounds like you had a fabulous shower. Congratulations!! Stay in touch! xo Kris & Wesley
deanne gillespie says
This recipe is absolutely delicious! Definitely a keeper. Going to make it for my sisters baby shower.
The Loon says
Awesome!! Thank you so much for letting us know. Let us know how the shower turn’s out. And tell your sis that Kris & Wesley say “Congrats and sending lots of love for the newborn to come!” xoxo Kris & Wesley
Jen says
I rarely comment on blogs but this chicken salad recipe deserves a comment! I am no good in the kitchen but this is so delicious, fresh, and easy to make! Every time I serve it people want the recipe. Great job and thanks for sharing it!
krislongwell says
Hi Jen!! You just made our day, week and month!! Thank you so much for letting us know and we ware so very happy that you are enjoying and sharing it with friends!! xoxo Kris & Wesley
Sherron says
I made this over the weekend and it was amazing! Will be using this recipe again!
krislongwell says
Sorry for the delayed response, Sherron!! That is so awesome to hear, and we are so thrilled that you loved the recipe!! Best, Kris & Wesley
Lisa says
Oh gosh! I just realized a mistake I made! I made this late last night before going to bed for a bridal shower today. I doubled the recipe. I accidentally used cilantro instead of parsley! (I had cilantro for salsa I was going to make also and when I went to get it this morning, there was only parsley! Note to self: when drinking wine late at night when you’re stressed about a party you really need to pay close attention to ingredients!
I’m scared to try it! I was determined to make it ahead of time and let it refrigerate overnight so the flavors were better! Tell me it’s gonna be okay!!!
Theresa says
I’ve always been cautious with chicken salad, I think it’s very easy to mess up and end up with a tuna salad-esque mess, but this recipe is amazing! Do you have the nutritional values for this recipe?
Amy says
Hi! I was also curious about the nutritional values for this recipe 🙂 I love it and would love to share!
Thanks!
Amy
krislongwell says
Hi Amy! I have that info stored on another computer. Let me pull that out and provide it. You’re not the only person who has asked for it. And so very happy to hear that you love it! It’s a favorite, for sure!! xo Kris (& Wesley)
KHack says
I have never been a chix salad fan – I’d just never had any I liked and had pretty bad luck at purchasing it to find some I liked. Full disclosure – I’m really not a chix fan in general and buy rotis always if I do need it. After a postpartum craving last summer I made this recipe – OMG. I’m converted. I’ve made it incessantly. I’ve made it for friends. I’ve made it for my husbands General! Everyone asks for the recipe. And I am about to make it for the umpteenth time as a gift for a gf who just had a baby – passing on the torch to her. Just had to tell you this time that its delicious and thank you for sharing it!
krislongwell says
Wow, oh wow! Talking about making our day, or heck, our week, or month! Thank you so much for letting us know. So very thrilled to hear that you’ve enjoyed the recipe and been able to share it with so many amazing people. Nothing makes us happier than that!! Thank you a million times over for letting us know. xoxo Kris & Wesley
Linda Brown says
Hi Kris,
Going to make your chicken salad for a ladies’ luncheon next week. Two other salads, green and pasta, are on the menu. Expecting 18-20 attendees. Should I double or triple the recipe? Re the dijon mustard, recipe calls for 1 tablespoon, but video says 1 teaspoon, although it appeared that more than that amount was used. So, which amount do you use? Lastly, I also plan to make your classic mayo. Is the final amount 1 cup? Thanks very much!
krislongwell says
Hi Linda! Sounds fantastic! Those ladies are in for a treat! Do 1 tablespoon for the Dijon. It’s a matter of taste, but I really think the Dijon is what helps make this chicken salad really good. The final amount for the mayo can vary slightly, every time you make it. But the final amount is typically just over a cup. For 18 – 20, I think you’d be okay to just double it. And you could probably do one batch of the homemade mayo, and then have some store-bought on hand, just in case you need it. Hope this helps and so excited to hear how it all turns out! xo Kris & Wesley
Marci Jackson says
Hey kris.
Is there a label made up for this recipe or anything? It’s amazing!!! One of my favorites.
Linda Brown says
Kris, the chicken salad was divine!! Many compliments and recipe requests from the ladies! I used dried dill (fresh dill in my local store was past its prime!), toasted the almonds, and doubled the recipe including the mayo using half avocado and half canola oil. Who knew making mayo could be so easy with the immersion blender??? Thanks for my now go-to chicken salad recipe!!
krislongwell says
Linda! YES!!! We are thrilled to hear that it was a success! We were wondering how it turned out for you. Sounds like you absolutely nailed it! Bravo!! Thank you so much for letting us know! And isn’t making mayo fun, easy…and delicious?!! All the best, Kris & Wesley!!
Maureen says
This is so delicious. I followed recipe exactly as printed and it truly was the best ever!!! Kids loved it too!!
krislongwell says
Awesome, Maureen!! Thank you so much for letting us know! So glad you (and the kids!) liked it. Stay in touch! Best, Kris & Wesley
Village Bakery says
OH MY GOD this is amazing! I am so glad I stumbled across this recipe on Pinterest. THANK YOU!
krislongwell says
Awesome!!!! Thank you so much and we are so glad you liked it! We really love it, too!! We also love Village Bakery!! So great!! Stay in touch!! Best, Kris & Wesley
Lorraine Rider says
Just made this chicken salad and it is the BEST! It came together easily and fast. I served it on croissant with spinach leaves instead of lettuce. Delicious! I will definitely be serving this again. Thank you for sharing this recipe.
krislongwell says
Awesome, Lorraine! That is wonderful to hear! So very, very glad to hear you like it! We love it on a croissant, too, and spinach sounds absolutely perfect! Thank YOU of letting us know, and please stay in touch! Best, Kris & Wesley