Classic Chicken Salad

My classic chicken salad is made with tender shredded chicken, creamy mayo dressing, green onions and tarragon. It's creamy, elegant, flavorful and comes together in minutes. Serve it as a salad or use for wraps and sandwiches.

Jump to:

• Why this recipe perfectly works
• Ingredients notes
• What is the best way to cook chicken for chicken salad
• How to make chicken salad
• How to serve chicken salad
• Storage instructions
• Frequently asked questions
• Perfect chicken salad ratios
• Is it better to dice or shred chicken for the chicken salad
• 📖 Recipe
• 💬 Comments

My classic chicken salad is creamy, fresh, and packed with tender chicken, better than store-bought every time.

Classic chicken salad is a true crowd-favorite. At our family gatherings, you can almost always find it on a table, because easy, filling and everyone loves it. I usually rotate between the classic chicken salad and Olivier chicken salad with potatoes and pickles.

Over the years, I have tried making almost every variation of the chicken salad, I even make chicken liver salad (a must try!). They are all delicious in their own way. But if you are looking for a true classic chicken salad made with just chicken, creamy dressing and herbs, this recipe is the best.

The secret is fresh tarragon (you can also use dried). It brings the chicken salad to the next level and makes it taste special, restaurant quality. Every time I serve it, someone asks for the recipe.

Why this recipe perfectly works

• Fresh tarragon brightens the salad with its subtle anise-like flavor.
• Gently poached chicken stays juicy and tender.
• Shred, than slightly chop method for creaminess and texture balance while the salad still looks elegant.
• Balanced mayo to chicken ratio enures the dressing coats the ingredients without making the salad too heavy.

Ingredients notes

• Shredded chicken: I like use poached chicken for my salads. But any simply seasoned cooked chicken you have works well too.
• Celery: Use the fresh celery that is firm and not wilted. If the celery looks too limp, avoid using it or you can try soaking the stalks in cold water for about 15 minutes to crisp them up.
• Mayo dressing: I like to mix quality mayo with a little bit of Dijon mustard, salt and pepper.
• Fresh tarragon: its herbal flavor with a light licorice-like note pairs beautifully with chicken and creamy dressing. If you cannot find fresh tarragon, you can used dried tarragon. Or chop equal amounts of fresh min and basil instead.
• Seasoning: Season to your taste. Do not forget that the cooked chicken might already have some salt added.
• Add-ons: I like to use green onions or chives as they are milder. If you prefer stronger onions taste, use red onions. You can also skip onions if you do not like them.

You can find ingredient quantities in the recipe card at the end of this post.

What is the best way to cook chicken for chicken salad

For the best chicken salad, you want the chicken that is juicy, tender and mild flavored. Unless you already using leftover cooked chicken, I recommend the poaching method.

How to poach chicken breasts for chicken salad?

• Place 2-3 chicken breasts in the pot. Over with water. Add half or the onion, chunks of carrots, bay leaf, 1 teaspoon of salt, 5 whole peppercorns.
• Bring it to a gentle simmer, not boiling. Cook covered for 12-15 minutes or until the internal temperature reaches 165F.
• Remove from the water, let it cool down and use for the salad. You can cook the chicken the day before.

Note: you can also boil chicken thighs for even more flavorful salad.

But if you have leftovers rotisserie, simply baked, grilled, or roasted chicken, you can use it as well. I recommend removing the skin from the roasted chicken, so the meat is not as salty and has milder flavor for the salad.

P.S. My roasted chicken in oven bag is so easy to make and it is much superior than any store bought rotisserie.

How to make chicken salad

Shred and cube the chicken. Once the chicken cools down, I like to shred it with hands or forks, then chop it unto smaller pieces. Add to the large bowl.

Dice the celery herbs. Rinse celery, green onions and tarragon well in a cold water. Let them air dry. Chop finely. Add to the bowl with chicken.

Make the dressing. In a small bowl, whisk mayonnaise, Dijon mustard, salt and pepper.

Mix the salad. Add the dressing and mix the salad. Give it a taste and add more salt or pepper if needed.

How to serve chicken salad

Chicken salad is so versatile. I like to scoop it onto fresh bread or croissants for sandwiches, wrap it in a spinach wrap, or even lettuce leaves.

You can serve it in a bowl with crackers or fresh veggies. For more festive and elegant look, I like to garnish it with whole tarragon leaves.

Storage instructions

Refrigerate: store prepared chicken salad in an air tight container for up to 3 days.

I do not recommend freezing chicken salad.

Frequently asked questions

Can I add other ingredients to my chicken salad?

Yes, you can! These recipe uses the classic 4 main ingredients (chicken, celery, mayo and any add-on herbs or seasonings), but you can easily customize it. Try adding diced green apple, grapes, toasted nuts (such as walnuts or pecans), or dried cranberries for extra crunch and sweetness.

Can I use canned chicken to make chicken salad?

Yes, you can use canned chicken, especially if you do not have any cooked chicken leftovers and do not have time to cook fresh chicken. Make sure to drain is very well and break it apart or dice it with the knife for better texture.

Can I use Greek yogurt instead of mayo to make chicken salad?

You can use Greek yogurt instead of mayo but the salad will not taste the same. If you are looking for a little lighter version, I recommend using half mayo and half Greek yogurt. For best, results use full fat Greek yogurt and season it more with salt and pepper as it may taste bland compared to mayo.

Can I freeze chicken salad?

Although it is safe to freeze chicken salad, I do not I do not recommend freezing chicken salad, because the dressing will loose its quality so as the fresh celery and herbs. But you can freeze cooked chicken for up to 2 months.

Perfect chicken salad ratios

I found a perfect ration to use for the best tasting chicken salad. For 2 cups of diced or shredded chicken, use ½ cup of diced celery, ½ cup of mayo dressing, 2 tablespoons of green onions and 1 tablespoon of chopped tarragon. If you are using dry herbs, use about ½ teaspoons as it is more concentrated.

Is it better to dice or shred chicken for the chicken salad

For classic, deli-style chicken salad, small dice is the best choice. It created even bites and more elegant look.

Shredded chicken works well too, if you prefer a home-made, rustic style. It also makes the salad slightly creamier and works especially well for wraps or sandwiches.

If you are not sure which method to use, here is my my pro-tip: shred the chicken first, then lightly chop it for the best balance creaminess and texture.

📖 Recipe