Tulo

Classic Chicken Salad Recipe

A wooden bowl of creamy chicken salad studded with diced celery and red onion, with a serving spoon resting on the side and a few crackers nearby.
Photo by Leonora Brebner on Pexels

A precise mayo-to-chicken ratio, about a quarter cup of mayo per cup of diced chicken, gives full, creamy coverage without drowning the meat, and a splash of lemon juice and Dijon cuts the richness so the salad doesn't taste flat or greasy.

Prep
15 min
Cook
15 min
Total
1 hr
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs boneless, skinless chicken breasts, cooked and diced
  • 3/4 cup mayonnaise
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Nutrition per serving

Calories
638
Protein
80g
Carbs
1g
Fat
32g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1If starting with raw chicken, place the breasts in a pot, cover with water, add a pinch of salt, and bring to a gentle simmer. Cook for 12-15 minutes until the internal temperature reaches 165°F, then let cool before dicing.USDA safe minimum for poultry: 165°F (74°C)
  2. 2In a large bowl, combine the diced chicken, celery, and red onion.
  3. 3In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
  4. 4Pour the dressing over the chicken mixture and fold gently until every piece is coated; avoid stirring hard enough to shred the chicken further.
  5. 5Stir in the fresh dill, if using.
  6. 6Cover and refrigerate for at least 30 minutes before serving so the flavors meld and the dressing thickens slightly against the chicken.
  7. 7Serve chilled, on bread, in lettuce cups, or with crackers.
How Long to Boil Chicken Breast

Tips & variations

  • For every cup of diced cooked chicken, use about a quarter cup of mayonnaise; less and the salad tastes dry, more and it turns soupy.
  • A full-fat, plain mayonnaise like Duke's or Hellmann's gives the cleanest flavor; low-fat versions add water that can make the salad weep liquid after a day in the fridge.
  • Swap half the mayo for plain Greek yogurt for a tangier, lighter version with less fat.
  • Rotisserie chicken works well here and adds more flavor than plain poached breast; just pat the shredded meat dry with paper towels first since it tends to hold extra moisture.
  • Halved red grapes, chopped pecans, or dried cranberries are classic add-ins; stir them in with the celery and onion.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Chicken salad is not freezer-friendly, mayonnaise-based dressings separate and turn watery and grainy once thawed.

Tips from the Tulo kitchen

  • Pat diced or shredded chicken dry with paper towels before mixing; excess surface moisture is the most common reason chicken salad turns watery by day two.
  • Taste and re-season after chilling, since cold mutes salt and acid and the salad often needs a small pinch of extra salt or squeeze of lemon right before serving.

FAQ

How much mayo should I use for chicken salad?

A good starting ratio is about 1/4 cup of mayonnaise per 1 cup of diced cooked chicken. Adjust up slightly if you like a very creamy salad, or down if you're mixing in yogurt or extra mustard.

Can I use Miracle Whip instead of mayonnaise?

Yes, but Miracle Whip is sweeter and tangier than plain mayonnaise, so cut back on the added lemon juice and mustard, or the finished salad can taste overly sharp.

Why did my chicken salad turn watery?

Watery chicken salad is almost always excess moisture from the chicken itself, either from over-boiling or not draining rotisserie chicken well. Pat the diced chicken dry before mixing in the dressing.

Can I make chicken salad ahead of time?

Yes, it actually improves after a few hours in the fridge as the flavors meld. Make it up to a day ahead and store covered until ready to serve.

Can chicken salad be frozen?

It's not recommended. The mayonnaise-based dressing separates when frozen and thawed, leaving a grainy, watery texture that won't recombine smoothly.

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