- Start by poaching the chicken (or skip if using rotisserie)
Fill a large pot with water and add 1 teaspoon salt, 1/2 teaspoon black pepper, 2 bay leaves, and half a lemon. Bring to a gentle simmer over medium heat.
- Add chicken and poach gently
Lower 2 lbs chicken breasts into the simmering water. The water should just cover the chicken, add more if needed. Poach for 18 to 20 minutes until the internal temperature reaches 165°F.
- Cool the chicken completely
Remove chicken from poaching liquid and let cool to room temperature, then refrigerate for at least 30 minutes. Cold chicken shreds much better than warm chicken.
- Prepare your hard boiled eggs while chicken cools
Bring water to boil in a medium pot, gently add 2 eggs, and cook for exactly 10 minutes. Transfer to ice water, cool completely, then peel and chop roughly.
- Make the chicken salad dressing in a large mixing bowl
Whisk together 3/4 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Shred the cooled chicken by hand
Using your hands (not a knife), shred the chicken into bite sized pieces. Hand shredding gives better texture than chopping because the irregular pieces hold onto the dressing better.
- Prep all your chicken salad mix ins
Finely dice 3 celery stalks and 1/2 red onion, halve 1 cup red grapes, roughly chop 1/2 cup toasted walnuts, and chop 1/4 cup fresh tarragon. Having everything ready makes assembly smooth.
- Toast the walnuts if they aren't already
Heat a dry skillet over medium heat and toast the chopped walnuts for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Let cool completely.
- Combine chicken with dressing first
Add the shredded chicken to the bowl with dressing and mix gently but thoroughly. The chicken should be well coated but not swimming in dressing.
- Add the crunchy elements to your chicken salad
Fold in the diced celery and red onion, making sure they're evenly distributed throughout the chicken mixture.
- Add the delicate ingredients
Gently fold in the halved grapes, toasted walnuts, chopped hard boiled eggs, and fresh tarragon. Be gentle to avoid mashing the grapes or eggs.
- Taste and adjust your chicken salad seasoning
This is your moment to make it perfect. Add more salt, pepper, lemon juice, or honey as needed. The flavor should be balanced with no single element overpowering the others.
- Chill your chicken salad before serving
Cover and refrigerate for at least 1 hour before serving. This allows all the flavors to meld together and creates the best possible chicken salad experience.
- Serve your chicken salad however makes you happy
Pile it on good bread for sandwiches, stuff it in butter lettuce cups for a low carb option, or serve with crackers for an easy appetizer.
- Calories:315 kcals
- Fat:18 grams
- Proteins:26 grams
- Carbohydrates:12 grams
Let’s be honest about something. Most chicken salad tastes like sadness mixed with mayonnaise and regret. But Chicken Salad done right? It’s the MVP of meal prep that doesn’t make you question your life choices. This version has actual flavor, interesting textures, and won’t leave you staring into your lunch container wondering why you didn’t just order pizza instead. It’s creamy without being gloopy, fresh without being boring, and satisfying enough to make you forget you’re eating something healthy.
Why This Chicken Salad Recipe is Awesome
It might seem basic, but this version is anything but boring. First off, it’s the ideal make ahead meal that actually improves with time, unlike your college relationship, this gets better after sitting in the fridge overnight. What’s more, it’s endlessly versatile and works just as well stuffed in a sandwich, piled on crackers, or eaten straight from the container while standing in your kitchen at midnight.
What makes this chicken salad recipe particularly genius is the combination of textures and flavors that keep every bite interesting. Also, it’s one of those rare dishes that feels fancy enough to serve to people you’re trying to impress, but it’s actually so simple that you could make it on a Tuesday night when your brain has officially checked out. Plus, it uses up leftover chicken like a champion, which means less food waste and more money in your pocket.
Best part? You can customize this chicken salad to your heart’s content. Add grapes for sweetness, nuts for crunch, or herbs for freshness. It’s like a choose your own adventure book, but for lunch.
Common Chicken Salad Mistakes to Avoid
Overcooking the chicken turns it into dry, stringy sadness that no amount of mayonnaise can save. Use a thermometer and stop at 165°F because carryover cooking will finish the job. Also, chopping instead of shredding creates uniform, boring pieces that don’t hold dressing well.
Using warm chicken is a recipe for disaster because it’ll wilt your vegetables and make your mayonnaise separate into a greasy mess. Skipping the resting time means missing out on flavor development that happens when everything sits together.
Over mixing turns your beautiful chicken salad into mush, especially with delicate ingredients like grapes and eggs. Fold gently, like you’re tucking in a baby. Not seasoning properly leaves you with bland chicken salad that tastes like expensive disappointment.
Finally, using cheap mayonnaise is false economy because it tastes terrible and ruins everything else. Spend the extra dollar on good mayo, your taste buds will thank you.
Chicken Salad Alternatives and Substitutions
No time to poach chicken? Rotisserie chicken is your friend, just remove the skin and shred the meat. You’ll need about 4 cups of shredded meat. Don’t like grapes? Try diced apples, dried cranberries, or even mandarin orange segments for sweetness.
Nut allergies? Skip the walnuts or substitute with toasted sunflower seeds or pumpkin seeds for crunch. No tarragon? Fresh dill, parsley, or chives work beautifully and are easier to find.
Lighter chicken salad version? Replace half the mayonnaise with Greek yogurt and you’ll get tang and protein with fewer calories. Dairy free option? Use vegan mayonnaise and skip the eggs, or add chickpeas for protein and texture.
No celery? Diced cucumber or water chestnuts provide similar crunch with different flavor profiles.
Frequently Asked Questions
Q: How long does this chicken salad keep in the fridge? A: Properly stored, this chicken salad lasts 3 to 4 days in the refrigerator. The flavors actually improve after the first day, but don’t push it past 4 days for food safety.
Q: Can I freeze chicken salad? A: Please don’t. Mayonnaise based salads don’t freeze well because they separate and get watery when thawed. It’s much better fresh or refrigerated.
Q: What’s the best bread for chicken salad sandwiches? A: Sourdough, brioche, or croissants are my top picks. You want something with enough structure to hold the salad but good flavor that complements rather than competes.
Q: Can I make this chicken salad without eggs? A: Absolutely! The eggs add richness and protein, but the salad is perfectly delicious without them. You might want to add a bit more seasoning to compensate.
Q: My chicken salad is too dry. What went wrong? A: Either you didn’t use enough dressing or your chicken was overcooked. Add more mayo mixed with a little lemon juice until you reach your desired consistency.
Q: What if I want to make this chicken salad spicier? A: Add a pinch of cayenne to the dressing, use spicy mustard instead of Dijon, or fold in some finely diced jalapeño. Start small because you can always add more heat.
Q: Can I use chicken thighs instead of breasts for my chicken salad? A: Yes! Thighs have more flavor and stay juicier, though they’ll add more fat to the dish. Remove the skin before cooking and adjust cooking time accordingly.
Final Thoughts on This Recipe
And there you are, it actually deserves to take up space in your meal rotation. This recipe proves that simple doesn’t have to mean boring, and comfort food can have layers of flavor and texture that keep things interesting.
The beauty of good chicken salad lies in that perfect balance of creamy, crunchy, sweet, and savory elements that make every bite a little different. Also, it’s one of those rare dishes that gets better with time, making it perfect for busy people who like to eat well without spending their entire weekend in the kitchen.
So grab your chicken, channel your inner sandwich artist, and get ready to make something that’ll have people asking for your secret. Whether it’s lunch meal prep, picnic food, or just something tasty to have on hand, this chicken salad is about to become your new reliable favorite. Now stop reading and start shredding because that perfect sandwich isn’t going to make itself.
