Best Chicken Salad Recipe

Introduction

This best chicken salad recipe is creamy, tangy, and packed with fresh herbs for a bright flavor. It’s perfect for sandwiches, wraps, or served over greens. Simple to make and sure to please any crowd!

Ingredients

• 2 lb. boneless, skinless chicken breasts (3 to 4)
• 6 c. low-sodium chicken broth or water
• 2 tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided
• 1/3 c. full-fat Greek yogurt
• 1/3 c. mayonnaise
• 2 tbsp. finely chopped fresh parsley
• 1 tbsp. plus 1 1/2 tsp. finely chopped fresh dill
• 1 tbsp. grainy or smooth Dijon mustard
• 1/2 tsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice
• 2 celery ribs, finely chopped
• 1 small red onion, finely chopped
• 1/4 c. finely chopped dill pickles (from about 2 spears)
• 3/4 tsp. freshly ground black pepper

Instructions

1. Step 1: In a large pot over medium-high heat, combine the chicken breasts, broth, and 1 tablespoon plus 1 1/2 teaspoons of seasoned salt. Bring to a boil, then reduce the heat to medium. Cover the pot and cook until the chicken is cooked through, about 10 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes.
2. Step 2: While the chicken is resting, in a large bowl, stir together the Greek yogurt, mayonnaise, parsley, dill, Dijon mustard, lemon zest, and lemon juice until smooth.
3. Step 3: Cut the rested chicken into 1/4-inch cubes and add to the yogurt mixture. Toss gently to coat the chicken well.
4. Step 4: Add the finely chopped celery, red onion, dill pickles, black pepper, and the remaining 1 1/2 teaspoons of seasoned salt. Mix everything until well combined.

Tips & Variations

• Use rotisserie chicken for a quicker version without boiling.
• Add chopped apples or grapes for a sweet twist.
• Swap mayonnaise for extra Greek yogurt for a lighter salad.
• Serve on toasted bread or in a crisp lettuce wrap for variety.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled and can be safely reheated, but typically tastes best cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken leftovers for this salad?

Yes, cooked chicken such as rotisserie or grilled chicken works well. Just chop into small cubes and toss with the dressing and other ingredients.

What can I substitute for dill if I don’t have fresh?

Dried dill can be used, but reduce the amount since it’s more concentrated. Alternatively, fresh tarragon or chives can add a fresh herbal note.

Best Chicken Salad Recipe

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★★★★★

4.4 from 140 reviews

This Best Chicken Salad recipe offers a creamy, flavorful, and fresh take on a classic chicken salad. Made with tender, poached chicken breasts and a tangy blend of Greek yogurt, mayonnaise, fresh herbs, Dijon mustard, and lemon, it’s perfect for sandwiches, wraps, or as a light meal. The added crunch from celery, red onion, and dill pickles balances the creaminess beautifully.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 lb. boneless, skinless chicken breasts (3 to 4 pieces)
• 6 cups low-sodium chicken broth or water
• 2 tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided

Salad Dressing and Mix-ins

• 1/3 cup full-fat Greek yogurt
• 1/3 cup mayonnaise
• 2 tbsp. finely chopped fresh parsley
• 1 tbsp. plus 1 1/2 tsp. finely chopped fresh dill
• 1 tbsp. grainy or smooth Dijon mustard
• 1/2 tsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice

Vegetables and Seasonings

• 2 celery ribs, finely chopped
• 1 small red onion, finely chopped
• 1/4 cup finely chopped dill pickles (from about 2 spears)
• 3/4 tsp. freshly ground black pepper

Instructions

1. Poach the Chicken: In a large pot over medium-high heat, combine the chicken breasts, chicken broth (or water), and 1 tablespoon plus 1 1/2 teaspoons of seasoned salt. Bring the mixture to a boil, then reduce heat to medium. Cover the pot and let the chicken cook until fully cooked through, approximately 10 minutes. Once done, transfer the chicken to a cutting board and allow it to rest for 5 minutes to retain its juices.
2. Prepare the Dressing: While the chicken rests, in a large bowl, whisk together the full-fat Greek yogurt, mayonnaise, finely chopped parsley, 1 tablespoon plus 1 1/2 teaspoons finely chopped fresh dill, Dijon mustard, lemon zest, and fresh lemon juice until the mixture is smooth and creamy.
3. Assemble the Salad: Cut the rested chicken into 1/4-inch cubes and add it to the prepared dressing bowl. Toss the chicken gently to coat it thoroughly with the yogurt-mayo dressing. Then, fold in the finely chopped celery, red onion, dill pickles, freshly ground black pepper, and the remaining 1 1/2 teaspoons of seasoned salt. Mix until all ingredients are evenly combined, ensuring a balance of flavors and crunchy textures in every bite.

Notes

• Use low-sodium chicken broth to control the saltiness of the salad.
• For a lighter salad, use all Greek yogurt instead of mayo or substitute with low-fat mayonnaise.
• Fresh herbs can be adjusted according to preference; try adding chives or tarragon for a different flavor.
• Chicken can be cooked a day ahead and refrigerated to save preparation time.
• Serve chilled or at room temperature, making it perfect for picnics or meal prep.

Keywords: chicken salad, Greek yogurt chicken salad, healthy chicken salad, creamy chicken salad, easy chicken salad recipe