Easy Chicken Salad Recipe

This easy chicken salad combines shredded chicken, diced celery, and toasted pecans in a creamy dressing with mayonnaise, sour cream, fresh dill, lemon juice, and Dijon mustard. The lemon and dill make the dressing light and fresh and the pecans add a crunch. It’s perfect for sandwiches, wraps, on crackers, or served over salad greens when you need a quick lunch or light dinner. It’s ready in less than 15 minutes using leftover or rotisserie chicken, feeds 6 people, and costs under $15.

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two plates with chicken salad sandwiches on croissants

I know chicken can get boring, but that’s also the best thing about it. You can use it in so many different dishes and add so many flavors to it.

Plus, the leftovers are easy to turn into a whole other dish the next day. Anytime I make chicken breasts, especially if i’m baking or grilling it, I alway make a few extra to store in the freezer for later. You never know when you’re going to need to make a quick lunch!

Aside from making chicken quesadillas, or adding it to a quick stir fry, chicken salad is a great way to save money and use it up. Toss the chicken with crisp celery, toasted pecans, and a creamy dressing takes less than 15 minutes.

You can eat it so many ways. Pile it on bread for sandwiches, stuff it in wraps, serve it over lettuce, or eat it straight with crackers.

Serve it with homemade potato chips, potato salad, or fruit salad at summer picnics, potlucks, and quick weeknight dinners. It’s similar to my copycat version of Zoe’s Kitchen chicken salad but with a slightly different dressing.

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individual ingredients for a recipe with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Chicken – Use leftover baked chicken, rotisserie chicken from the deli, or cook fresh chicken breasts how you like them. If it’s not boneless, skinless, remove the skin and bones before shredding. White or dark meat both work. Canned chicken works in a pinch but be sure to drain it really well.
Mayonnaise – Duke’s is my favorite but any mayo works. Just don’t use Miracle Whip since the flavor is too sweet and different.
Sour Cream – Regular or light sour cream both work well. Plain Greek yogurt is a great substitute.
Fresh Dill – Fresh tastes best! If using dried dill, use half the amount since dried herbs are more concentrated.
Lemon Juice and Zest – Zest the lemon before you juice it to make best use of the whole lemon.
Dijon Mustard – Yellow mustard works but Dijon has a more subtle flavor. If you want a little extra kick, try whole grain mustard.
Toasted Pecans – Toast them first to bring out the nutty flavor. Substitute sliced almonds or walnuts or skip the nuts all together.

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How To Make Easy Chicken Salad

clear bowl with diced chicken, celery, and chopped pecans in it

Combine shredded cooked chicken, diced celery, and toasted pecans in a large bowl. Mix mayonnaise, sour cream, Dijon mustard, brown sugar, lemon juice, lemon zest, red pepper flakes, and chopped fresh dill in a small bowl until smooth.

clear bowl with chopped chicken and a mayo dressing in it with a plate holding 2 croissants

Pour the dressing over the chicken mixture and gently stir until everything is coated. Taste and season with salt and pepper. Refrigerate for at least 30 minutes before serving.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

white bowl with large lettuce leaf and a scoop of chicken salad

Storage & Food Safety

Refrigerator: Store any leftovers in an airtight container for up to 5 days. Stir before serving to mix everything together again if it separates.

Freezer: Don’t freeze chicken salad. The mayo and sour cream separate and get grainy when you thaw it and it’s not worth it.

Prep Ahead: Cook and shred chicken ahead of time and freeze for up to 4 months. Thaw overnight in the refrigerator and mix with the other ingredients when ready to make the salad.

Room Temperature Safety: Never leave chicken salad at room temperature longer than 2 hours. In hot weather (above 90°F), don’t leave it out longer than 1 hour.

Outdoor Events: Set the bowl of chicken salad in a larger bowl filled with ice to keep it cold. Or store in a cooler until just before serving.

white bowl with large lettuce leaf and a scoop of chicken salad and a sandwich in the background

Variations

Add Fruit: Toss in halved red grapes, diced apple, or mandarin orange segments. Dried cranberries or dried cherries are great too!
Curry Chicken Salad: Add 1-2 teaspoons curry powder to the dressing for Indian-inspired flavor.
Tarragon Chicken Salad: Replace dill with fresh tarragon for French-style chicken salad.
Add Vegetables: Mix in diced red onion, sliced cherry tomatoes, or diced cucumber for extra crunch and color.
Avocado Chicken Salad: Add diced avocado right before serving for creamy richness.
Buffalo Chicken Salad: Mix in hot sauce or buffalo sauce and blue cheese crumbles for spicy kick.
Greek Chicken Salad: Use Greek yogurt instead of sour cream, add feta cheese, olives, and oregano instead of dill.

fork with bite of chicken hovering over a bowl

Ways to Serve Chicken Salad

Classic Sandwich: Pile on toasted white bread, whole wheat, or croissants with lettuce and tomato.
Wraps: Spread in tortillas or wraps with lettuce and roll tightly. These are great for lunches!
Lettuce Cups: Serve in butter lettuce cups for a low-carb, healthy option. Not to mention they look cute.
Over Greens: Scoop over mixed salad greens or baby spinach for a light main dish salad.
On Crackers: Spread on crackers as an appetizer or afternoon snack.
Stuffed Tomatoes: Hollow out large tomatoes and fill with chicken salad for pretty presentation. This works for baby tomatoes too.
Stuffed Avocados: Halve and pit avocados, fill with chicken salad for a keto-friendly lunch.

close up of shredded chicken with dill and pecans in it

Frequently Asked Questions

Can I make chicken salad ahead of time?

Yes! Make it up to 2 days ahead and store in the refrigerator. Stir before serving since the dressing can settle.

Can you freeze chicken salad?

No. The mayo and sour cream separate and get grainy when you freeze and then thaw it. Instead, freeze the shredded chicken for up to 4 months and thaw it when you’re ready to make the chicken salad.

How long can chicken salad sit out?

No more than 2 hours at room temperature. In hot weather (above 90°F), don’t leave it out longer than 1 hour. Store it on top of a bowl of ice or in a cooler if you’re going to be out for longer.

What’s the best part of the chicken for chicken salad?

I prefer to use boneless, skinless chicken breasts for the salad. If you want to poach or bake your own that’s great. A rotisserie chicken from the deli works in a pinch. Leftover baked, grilled, or poached chicken works perfectly. White or dark meat both taste good, just remove any skin or bones before using.

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt tastes tangier and has extra protein. It’s a great substitute.

What can I use instead of pecans?

Sliced almonds, chopped walnuts, or sunflower seeds all work. Skip nuts entirely if you’re allergic. The salad is still delicious without them.

How do I keep chicken salad from getting watery?

Make sure chicken is completely cooled and well-drained before mixing. If using canned chicken, drain it very thoroughly. Shred chicken rather than dice it so it’s easier to eat and stacks on sandwiches better.

Recipe Tips & Tricks

Use a rotisserie chicken for the easiest prep. Just remove the skin and shred the meat. You can also cook chicken in batches and freeze in small portions so you can thaw it overnight when you need it.
Toast the pecans before using because it brings out the flavor and adds more crunch.
Use fresh dill, not dried, if possible. Fresh tastes so much brighter and has better color.
Chill for at least 30 minutes before serving for the best flavor.
Don’t over mix when adding dressing. Gentle folding in the dressing keeps the chicken from shredding into tiny pieces.
Taste and adjust seasoning at the end.

This easy chicken salad recipe is great for using up leftover chicken, is perfect for using in lettuce wraps or a chicken salad sandwich. Great for showers, light lunches, and dinners on hot days!

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