This arlington chicken salad recipe came together after I got tired of chicken salad that was either too dry, too sweet, or swimming in mayo. I wanted something classic and clean tasting, but still comforting enough that everyone would actually eat it without picking around the bowl.
I tested this recipe over several lunches, adjusting the chicken texture, the mayo ratio, and the crunch factor until it finally hit that sweet spot. The result is creamy without being heavy, lightly seasoned, and balanced with just enough texture to keep each bite interesting.
You can have this ready in about 30 minutes if your chicken is already cooked, and the skill level is very beginner friendly. This recipe is for busy moms, meal preppers, and anyone who wants a reliable lunch that feels homemade, not cafeteria style.
Why you’ll love this Arlington Chicken Salad Recipe
Creamy texture without feeling greasy or overloaded with mayo
Clean, classic flavor that works for kids and adults
Easy to prep ahead for lunches or quick dinners
Holds its texture well in the fridge
Flexible enough for sandwiches, wraps, or crackers
Uses simple ingredients you already recognize
I tested the balance so nothing overpowers the chicken
Tips for success
The chicken makes or breaks this recipe. I tested rotisserie chicken, boiled chicken breasts, and baked chicken tenderloins. Baked or gently poached chicken gave the best texture. Rotisserie works in a pinch, but remove all skin and finely chop the meat so it blends smoothly.
Chop the chicken smaller than you think you should. Large chunks make the salad feel heavy. I aim for a fine dice so every bite is creamy and consistent without turning into paste.
Start with less mayo than you think you need. You can always add more, but you cannot take it out. The salad should look lightly coated, not glossy or wet. Let it chill for at least 30 minutes before adjusting seasoning.
Salt is key, but add it slowly. I learned that a tiny pinch of sugar helps balance everything better than extra salt. If it tastes flat, add a pinch of sugar first, then reassess.
If your salad feels watery, it usually means the chicken was still warm or had excess moisture. Let cooked chicken cool fully and pat it dry before mixing.
Nutrition and health notes
Chicken salad can be a solid lunch option when portioned thoughtfully. Chicken provides lean protein, which helps keep you full and satisfied. According to the USDA, cooked chicken breast is a good source of protein with relatively low fat when prepared without skin.
Mayonnaise adds fat and calories, but it also contributes to satiety and flavor. Using just enough to bind the salad keeps it balanced. Harvard Health notes that fats can be part of a healthy eating pattern when consumed in moderation. Source
Adding crunchy vegetables like celery or onions can increase texture and fiber without changing the overall flavor too much. I like serving this with fresh vegetables or whole grain bread to round out the meal.
This is not diet food, but it is real food, filling, comforting, and easy to fit into everyday meals.
Serving ideas and pairings
Serve on toasted sandwich bread with crisp lettuce
This chicken salad is ideal for make ahead meals. Store it in an airtight container in the refrigerator for up to four days. Stir gently before serving, as the mayo can settle slightly.
I do not recommend freezing chicken salad. Mayo based mixtures tend to separate and become grainy once thawed, which affects both texture and flavor.
For food safety, keep the salad chilled and do not leave it out at room temperature for more than one hour. If serving at a gathering, place the bowl over ice to keep it cool.
If it smells sour, looks watery, or the texture feels off, it is best to discard it.
Arlington Chicken Salad is a vibrant and healthy American salad combining grilled chicken, crisp vegetables, and a light creamy dressing, perfect for a refreshing meal.
Ingredients
2Large Chicken breasts (Boneless, skinless)
1tbsp Olive oil (For cooking chicken)
1tsp Kosher salt (Divided)
1/2tsp Black pepper (Divided)
1/2tsp Garlic powder (Optional but tasty)
1/3cup Mayonnaise (Full fat gives best texture)
2tbsp Greek yogurt (Plain, unsweetened)
1tbsp Dijon mustard (Adds gentle tang)
1tbsp Lemon juice (Fresh squeezed)
1tsp Honey (Optional, balances acidity)
1/2cup Celery (Finely diced)
1/3cup Red onion (Very finely diced)
1/4cup Sliced almonds (Optional, adds crunch)
2tbsp Fresh parsley (Chopped)
Instructions
1
Cook the chicken
I always start fresh instead of using leftover chicken, it makes a difference. Rub the chicken breasts with olive oil, half the salt, pepper, and garlic powder. Cook on a grill pan or skillet over medium heat, about 190°C, for 6 to 7 minutes per side. The chicken is done when the juices run clear and the internal temperature hits 74°C. Let it rest for at least 5 minutes before chopping, skipping this step dries it out fast.
2
Chop while warm
Once the chicken is warm, not hot, chop it into small bite sized pieces. I tested shredding versus chopping and chopping keeps the texture better for this Arlington Chicken Salad.
3
Make the dressing
In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey if using, and the remaining salt and pepper. Taste it now. This is your control moment before everything goes in.
4
Build the salad
Add the warm chopped chicken directly into the bowl with the dressing and toss gently. The warmth helps the chicken absorb flavor. Fold in celery, red onion, almonds, and parsley. Stir just until combined, overmixing makes it mushy.
5
Chill briefly
Cover and refrigerate for 15 to 30 minutes. This short rest brings the whole salad together without losing crunch.
6
Final adjustment
Give it one last stir and taste. I almost always add a squeeze more lemon or a pinch of salt right before serving.
Nutrition Facts
Servings 4
Amount Per Serving
Calories425.3kcal
% Daily Value *
Total Fat26.05g41%
Cholesterol132.72mg45%
Sodium570.03mg24%
Potassium692.86mg20%
Total Carbohydrate5.72g2%
Dietary Fiber1.5g6%
Sugars2.88g
Protein40.68g82%
Vitamin A 29.96 mcg
Vitamin C 5.39 mg
Calcium 45.6 mg
Iron 1.16 mg
Vitamin E 2.98 mg
Vitamin K 37.59 mcg
Vitamin B6 1.42 mg
Vitamin B12 0.35 mcg
Phosphorus 404.47 mg
Magnesium 69.84 mg
Zinc 1.44 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I tested this Arlington Chicken Salad with pan cooked and grilled chicken, both work, but grilled adds a little extra depth.
If your salad feels dry after chilling, add 1 tablespoon of mayo or yogurt at a time, chicken soaks up dressing as it sits.
If it tastes too sharp, a pinch of honey fixes it instantly.
Dice the onion very small, big pieces overpower everything.
Store in an airtight container for up to 3 days, it actually tastes best on day two.
For meal prep, keep the nuts separate and stir them in before serving to keep them crunchy.
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Alex Richardson
Food and Lifestyle Blogger
Hi, I’m Alex - a full-time food blogger, proud Dad of two wonderful boys, and a New York husband with a taste for adventure! I’m here to whip up recipes, juggle family life, and explore the world, one delicious dish at a time (usually with a little help from my taste-testing team at home!).
