I tested this chicken salad chick recipe on a week when lunches were getting sad and repetitive, and I needed something reliable that everyone would actually eat. You know the kind of recipe, simple, familiar, but done just right. After a few test batches and plenty of sandwich sampling, this version earned a permanent spot in my fridge.
This is not a fancy chicken salad with ten mix ins fighting for attention. It is creamy, lightly seasoned, slightly sweet, and super comforting. The texture is smooth with tender chicken, not chunky or dry, and it spreads beautifully on bread or crackers.
You can have this ready in about 30 minutes if your chicken is cooked, and the skill level is very beginner friendly. It is perfect for busy moms, meal prep lunches, quick dinners, or casual get togethers when you need something dependable.
Why you’ll love this Chicken salad chick recipe
It has that classic deli style flavor that feels familiar and comforting
The texture is creamy and smooth, not dry or overly chunky
Uses simple pantry ingredients you probably already have
Easy to prep ahead for lunches and busy weeks
Flexible enough for sandwiches, wraps, or scooping with crackers
Mild and kid friendly, but still satisfying for adults
I tested different chicken cuts and mayo ratios to get it just right
Tips for success
The most important part of this recipe is the chicken. I tested both chicken breast and chicken tenderloins, and tenderloins came out juicier every time. If you use breasts, do not overcook them. Pull them when they hit 165°F and let them rest before chopping.
Finely chopping the chicken matters more than you think. Large chunks make the salad feel heavy and uneven. I like a small dice, almost shredded but still clean looking. A hand mixer works too, but pulse gently so it does not turn mushy.
Mayo choice makes a difference. Full fat mayo gives the best flavor and texture. I tested light mayo and it tasted flatter and slightly watery. Start with less mayo and add more as needed. You want creamy, not soupy.
Season lightly at first. Salt opens everything up, but too much too soon is hard to fix. Let the salad chill for at least 30 minutes, then taste again. The flavors settle and you may not need as much adjustment as you think.
If your salad tastes bland, add a pinch of sugar before adding more salt. That tiny bit of sweetness balances the savory chicken and mayo better than extra seasoning.
Nutrition and health notes
Chicken salad can be a balanced meal when portioned thoughtfully. Chicken provides lean protein, which helps keep you full and supports everyday energy needs. According to the USDA, cooked chicken breast is a good source of protein with relatively low fat when prepared simply.
Mayonnaise adds fat, which contributes to satiety and flavor, but it is also calorie dense. That is why portion awareness matters. Using just enough mayo to bind the salad keeps it satisfying without going overboard. Source
If you want a lighter plate, serve this chicken salad with fresh vegetables, lettuce wraps, or whole grain bread. Adding crunchy produce like celery or lettuce also boosts fiber and texture without changing the core flavor.
This is not meant to be diet food, it is real life food. Balanced, filling, and enjoyable when eaten as part of a varied diet.
Serving ideas and pairings
Serve on toasted sandwich bread with crisp lettuce
Spoon onto buttery croissants for an easy lunch
Scoop with crackers or pita chips for a snack board
This chicken salad is great for meal prep. Store it in an airtight container in the refrigerator for up to four days. I like to give it a quick stir before serving because the mayo can settle slightly.
I do not recommend freezing chicken salad. Mayo based mixtures tend to separate and become grainy once thawed, and the texture just is not the same.
For food safety, keep it refrigerated and do not leave it out at room temperature for more than one hour. If serving at a gathering, set the bowl over ice to keep it cool.
If it smells sour or looks watery and separated, it is best to toss it. When in doubt, trust your nose.
A homemade version of the classic Chicken Salad Chick recipe, creamy, flavorful chicken salad with shredded chicken, mayo, celery, and seasoning just like the restaurant favorite.
Ingredients
1.5lb boneless skinless chicken breast (fresh, not frozen if possible)
0.75cup mayonnaise (full fat for best texture)
0.5cup celery (finely minced)
1tsp onion powder (classic flavor)
0.5tsp salt (adjust to taste)
0.5tsp black pepper (freshly ground)
Optional sugar (tiny pinch if you like it slightly sweet)
Instructions
1
I start by placing the chicken breasts in a wide pot and covering them with cold water by about an inch. I bring it to a gentle simmer, not a rolling boil, then lower the heat.
2
I let the chicken simmer for 15 to 18 minutes, until it is fully cooked and reaches an internal temp of 75°C. The chicken should be tender but not rubbery.
3
I remove the chicken from the water and let it cool just enough to handle. While still warm, I shred it very finely using a stand mixer, hand mixer, or two forks. This step is key for that signature texture.
4
In a large bowl, I combine the mayonnaise, celery, onion powder, salt, and black pepper. I mix until smooth and creamy.
5
I fold the shredded chicken into the dressing gently until everything is evenly coated. I taste and adjust seasoning, sometimes adding just a tiny pinch of sugar.
6
I cover and chill the chicken salad for at least 30 minutes before serving. This resting time makes a big difference in flavor.
Nutrition Facts
Servings 4
Amount Per Serving
Calories519.13kcal
% Daily Value *
Total Fat37.84g59%
Cholesterol141.06mg48%
Sodium534.23mg23%
Potassium611.77mg18%
Total Carbohydrate3.81g2%
Dietary Fiber0.38g2%
Sugars2.93g
Protein38.45g77%
Vitamin A 18.18 mcg
Vitamin C 0.53 mg
Calcium 17.61 mg
Iron 0.71 mg
Vitamin E 0.99 mg
Vitamin K 4.31 mcg
Vitamin B6 1.39 mg
Vitamin B12 0.35 mcg
Phosphorus 367.84 mg
Magnesium 50.31 mg
Zinc 1.2 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
If your chicken salad feels chunky, the chicken was not shredded finely enough. I tested this and finer shreds make it creamier without extra mayo.
Avoid boiling the chicken hard. Gentle simmering keeps it juicy and tender.
Full fat mayonnaise gives the closest texture to the original. Light mayo makes it looser and less rich.
I tested skipping the chill time and the flavor was flatter. Even 30 minutes helps everything come together.
This keeps well in the fridge for up to 3 days in an airtight container.
Serve it on sandwiches, croissants, crackers, lettuce cups, or straight from the bowl, no judgment here.
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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!).
