Classic Chicken Salad
Creamy classic chicken salad with rotisserie chicken, celery, grapes and toasted pecans. Ready in 15 minutes for sandwiches, wraps or lettuce cups.
100% of it needs you at the counter
- Hands-on
- 15 min
- Serves
- 6
- Calories
- 405
- Protein
- 25 g
- Per serving
- $1.82
Why this recipe works
Chicken salad is the easiest way to turn a store-bought rotisserie chicken into lunches for the week. Dress it lightly at first, because the chicken soaks up dressing as it sits.
- Rotisserie chicken is already seasoned and moist, and pulling it by hand gives a better texture than cubed breast.
- Lemon juice and Dijon cut through the mayonnaise so the salad tastes fresh, not heavy.
- Sweet grapes, crunchy celery and toasted pecans give every bite contrast.
Ingredients
To serve
You will need
- Large mixing bowl
- Small dry skillet
Method
Tap a step number to mark it done.
Toast the pecans
Toast the pecans in the dry skillet over medium heat, shaking often, until fragrant, 3 to 4 minutes. Cool.
Make the dressing
Stir the mayonnaise, lemon juice, Dijon, salt and pepper together in the large bowl.
Combine
Fold in the chicken, celery, scallions, grapes, pecans and parsley until evenly coated. Taste and adjust the salt and lemon.
Serve
Serve right away on croissants, bread or lettuce leaves, or chill for 30 minutes for the flavors to meld.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Remove the skin and pull the meat into bite-size shreds rather than cubes; the dressing clings better.
- If the salad tightens up in the fridge, loosen it with a spoonful of mayo and a squeeze of lemon.
- Keeps for up to 3 days in the fridge. Add the pecans just before serving if making ahead.
Nutrition per serving
405 calories
$1.82 estimated cost per serving
Where the calories come from
| Protein | 25% of calories | 25 g |
|---|---|---|
| Carbs | 7% of calories | 7 g |
| Fat | 69% of calories | 31 g |
| Fiber | 2 g | |
| Sodium | 350 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What are the ingredients in chicken salad?
Cooked chicken, mayonnaise, celery and seasoning are the base. Lemon, mustard, onion, grapes and nuts are the most popular additions.
What's the secret to a great chicken salad?
Well-seasoned, moist chicken and a dressing with some acidity. Rotisserie chicken plus lemon juice and Dijon covers both.
How long does chicken salad last in the fridge?
Up to 3 days in a covered container. Don't leave it out for more than 2 hours.
