The Chicken Salad That Never Goes Out of Style
Simple, classic, and full of nostalgia—perfect for lunches and picnics.
When I handed my neighbor a big bunch of celery from my vegetable garden recently, her eyes lit up. ‘I can’t wait to use this in chicken salad!’ she said without missing a beat.
What an excellent idea, I thought, seeing as how it’s a nostalgic, familiar favorite that tastes like home.
There must be a million chicken salad recipes online, and I’ve chased down more than a few. Let’s be real– the stuff is usually beige, sometimes boring, often bland.
The first time I made chicken salad, I was eager but inexperienced and trying to find my rhythm in the kitchen. My mom passed along a popular recipe that was making the rounds at her office—a true 1980’s version of going viral.
It called for sliced grapes, pineapple chunks and toasted almonds—completely different from any chicken salad I’d ever tasted—and absolutely perfect piled onto a soft hoagie roll.
I still make that version occasionally with some tweaks, find the recipe here.
Here’s the thing: chicken salad is basically a blank canvas. You can toss in nuts for crunch, chopped herbs for freshness, or go bold with curry powder or a grainy mustard.
Mayonnaise can easily be swapped for Greek yogurt, or made richer with a dab of crème fraîche or sour cream. For a different and sweeter twist, try adding cranberries, raisins, chopped dates, mandarin oranges, pineapple tidbits–even a drizzle of honey in the dressing.
Even with so many options, I seem to always circle back to this simple, straightforward and very tasty version, which never lets me down.
Here’s all you need:
Rotisserie chicken, shredded.
Red Onion, diced small.
Crunchy sliced celery.
Fresh parsley, dill and lemon.
Mayonnaise & Dijon mustard.
Salt, pepper, garlic powder.
There’s nothing left to do but gently mix the ingredients together in a bowl. Simple to make, full of flavor, and the kind of classic you’ll come back to again and again.
Fresh herbs and a squeeze of lemon make all the difference—they really brighten everything up.
After you’ve tossed the ingredients together, taste it. Does it need a pinch more salt? A bit more mayo or Dijon?
Adjust as you please—you’re the boss of this bowl.
Here are some classic & creative ways to serve it:
Pile it on a buttery croissant with a handful of fresh raspberries and soft lettuce– I had this at a sandwich shop once, and it was unforgettable.
Set it inside lettuce cups or endive boats for lunch at your desk or in the park.
Enjoy with a few good crackers or pita crisps and and an extra squeeze of lemon. And maybe a few potato chips.
Eat it open-faced on a thick slice of warm, toasted, buttered artisan bread.
Place a scoop on top of a sliced tomato and eat with a knife and fork. Salt the tomatoes first for extra flavor.
Nestle it over fresh greens with sliced cucumbers and a little vinaigrette and flaky sea salt for a hearty salad.
Perfect to pack up for lunch, picnic baskets, or eat straight from the fridge with a fork when you’d like a snack.
This is the kind of recipe that’s timeless and always feels like home, no matter how you enjoy it.
Thanks for reading this story! Wishing you a great week ahead…
What’s in your favorite chicken salad recipe? Tell me about it!
Savory Chicken Salad Recipe
This classic chicken salad is easy to make with a store-bought rotisserie chicken.
Ingredients:
• 2 and one half cups rotisserie chicken, cut into cubes
• 1-2 stalks celery, sliced thin (use 2 if your stalks are small)
• 2 tablespoons red onion, cut into a small dice
• 1/3 - 1/2 cup of mayonaisse (start with a 1/3 cup, use more as desired)
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon each, freshly ground pepper and salt
• 1/2 teaspoon garlic powder
• 2 teaspoons fresh Dill, chopped
• 1 tablespoon fresh Italian Parsley, chopped
Place all the ingredients in a medium-sized bowl and toss together to combine. Keep refrigerated until ready to use. Serve with crackers, fresh greens, or as a sandwich.