Chicken Salad Recipe

  • Chicken: Take out of one whole roasted chicken twelve ounces of cooked breast flesh. Even more time-saving, utilize rotisserie chicken.
  • Mayo: Use whatever you like most; I use light to cut down on the calories.
  • For more crunch and vitamins, cut up some celery.
  • A replacement for red onion is scallions or chives.
  • If the chicken salad seems a little dry, stir in two teaspoons of broth.
  • Add some sharpness with Dijon mustard.
  • Added flavors include seasoned salt and black pepper.

Basic Chicken Salad Recipe

Easy to make and a great way to use up extra chicken breast from a whole roasted chicken is chicken salad. For this salad, use my air fryer chicken breast recipe, or poach the chicken in chicken broth (see below).

Remove the roasted chicken breast, chop it up fine, and then combine it with mayonnaise, celery, onions, Dijon mustard, and to taste with salt and pepper.

A Guide to Poaching Chicken Breast

Poach your chicken breast following these simple steps:

  1. Pour broth over chicken breast in a small saucepan; if the chicken is not covered, add water.
  2. Bring to a boil with garlic, a stalk of celery and its leaves (or any additional herbs you like). Cook, stirring, until just barely simmering, five minutes.
  3. Once the thickest part of the breast reaches 160 degrees, turn off the heat, cover securely, and let sit for 15 to 20 minutes.
  4. The chicken will be cooked through. Chop when cool.

Chicken Salad Presentation

Here are several ways to serve this chicken salad.

  • Wraps made using tortillas free of whole wheat or grains
  • I love everything bagels with chicken salad on them!
  • Bread, such in these High-Protein Oat Rolls or the sandwich bread you selected
  • A simple low-carb option are lettuce wraps.
  • Another excellent low-carb option are collard green wraps.
  • Salad: Top with avocado, cucumber or cherry tomatoes after spooning the chicken salad over leaves.

How long does freshly prepared chicken salad keep?

Refrigerated sealed chicken salad can keep for about four days.

Dishes for Chicken Salad

  • To replace mayonnaise, use Greek yogurt, or mix half mayo and half yogurt.
  • Stir in some diced apples or grapes for crunch and flavor.
  • Additions of walnuts, pecans, or almonds are all possible.
  • Mix with dried cherries or cranberries for a tasty explosion.
  • Stir in some sliced pickles for a tangy flavor.
  • Dot with fresh dill, green onions, or parsley.
  • Replace mayo with yogurt in the curry salad variation, then add some powdered curry spice and chopped cilantro.
  • Stir in some elbow macaroni and more mayo for a chicken salad pasta supper.
  • Include more spice, such as everything bagel seasoning or powdered garlic or onion.
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Chicken Salad Recipe

Chicken Salad Recipe

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Chicken salad is really easy to make and a great way to use up leftover chicken breast from a whole roasted chicken. You can also poach the chicken in chicken broth (see below) or use my air fryer chicken breast recipe to make this salad.

  • Total Time: 10 minutes
  • Yield: 6 1x


  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • ⅓ cup light mayo
  • ½ cup chopped celery
  • ⅓ cup chopped red onion (or use scallions or chives)
  • 2 tablespoons chicken broth (optional, for moisture)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon seasoned salt
  • Black pepper to taste


  1. Throw all ingredients in a bowl and mix well.
  2. Taste and adjust seasonings with salt and pepper.
  3. Enjoy on a bed of lettuce, in a wrap, or piled high on bread for a classic sandwich.


To poach chicken, simply cover chicken breasts in broth, bring to a boil, then simmer for 15-20 minutes or until cooked through (160°F). Shred and use in the recipe.

  • Author: Mekar Official
  • Prep Time: 5
  • Cook Time: 5
  • Category: Lunch, Salad
  • Cuisine: american


  • Serving Size: 1 /2 cup
  • Calories: 131 kcal
  • Sugar: 1 g
  • Sodium: 307 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 2 g
  • Protein: 18 g
  • Cholesterol: 50 mg


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