5 Easy Steps to a Simple Chicken Salad Recipe with Mayo

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simple chicken salad recipe with mayo is my go to fix for those days when I open the fridge, stare for a minute, and realize I need lunch fast but I still want it to taste like something. I first started making this when I had leftover chicken and zero patience, and honestly, it stuck because it just works. It is creamy, a little crunchy, and easy to tweak depending on what you have. If you like recipes that are simple but still feel like a real meal, you will fit right in here. I also keep a running list of quick meal ideas on Recipe Zenith, and this chicken salad is always on repeat for me.

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Why Youll Love It

This is the kind of recipe you can make half asleep and it still turns out great. I love it because it feels classic, but you can dress it up or keep it super plain depending on your mood.

Here is what makes it a keeper in my kitchen:

Fast: once your chicken is cooked, it is a 10 minute situation.

Flexible: you can make it tangy, sweet, spicy, or extra herby.

Meal prep friendly: it holds up well in the fridge for a few days.

Good for picky eaters: you can keep the mix ins simple.

It also hits that comfort food spot without needing to turn on the oven for an hour. When I want a more old school version, I usually compare my method with this classic chicken salad recipe and borrow little ideas like how finely to chop the celery.

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Key Ingredients in Chicken Salad

You do not need a long shopping list. You just need a few solid basics and you are in business. This simple chicken salad recipe with mayo depends on balance, creamy plus crunchy plus a little zip.

What you will need

• Cooked chicken: about 3 cups shredded or chopped. Rotisserie is totally fine.
• Mayo: 1/2 cup to start, then add more if you like it extra creamy.
• Celery: 1 to 2 stalks, chopped small for crunch.
• Red onion or green onion: a little goes a long way.
• Dijon mustard: 1 to 2 teaspoons for a gentle tang.
• Lemon juice or pickle juice: 1 tablespoon to brighten it up.
• Salt and pepper: add slowly and taste as you go.

A couple optional add ins if you want to make it your own:

Chopped dill or parsley, a pinch of garlic powder, grapes, dried cranberries, chopped pickles, or toasted nuts.

One small tip from my own trial and error: if your chicken is bland, your salad will be bland. Even a quick sprinkle of salt on the chicken before mixing makes a difference. And if you like fun variations, this Asian chicken cranberry salad is a great example of how fruit and a slightly different flavor profile can still feel like chicken salad, just more interesting.

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How to Make Chicken Salad

This is where it gets almost silly easy. I am going to lay it out in 5 easy steps, and you can stop reading after step 3 if you want because it is that straightforward. But stick with me because the little details help.

5 Easy Steps

Step 1: Chop the chicken
I like a mix of textures, so I chop some pieces and shred the rest with a fork. If your chicken is cold from the fridge, it is actually easier to chop neatly.

Step 2: Add the crunchy stuff
Toss the chicken in a bowl with celery and onion. Keep the pieces small so every bite gets a little crunch.

Step 3: Mix the creamy base
In a small bowl, stir together mayo, Dijon, lemon juice, salt, and pepper. Then pour it over the chicken mixture. This helps you avoid overdoing the mayo.

Step 4: Combine and taste
Mix gently, then taste. Add more salt, pepper, lemon, or a tiny extra spoon of mayo if it needs it. This is the moment where the whole thing becomes your version.

Step 5: Chill if you have time
You can eat it right away, but 20 to 30 minutes in the fridge makes it taste more blended and settled. It is worth it if you are not starving.

“I made this for lunch and ended up making it again the next day because it was so easy. The lemon and Dijon made it taste fresh, not heavy.”

If you love chicken salad in general, you might also like this tasty chicken salad recipe for more mix in ideas. But for everyday lunches, this simple chicken salad recipe with mayo is the one I come back to because it never lets me down.

Helpful Swaps

I am big on using what you have. Here are swaps I have tried in my own kitchen that actually work, not just in theory.

No mayo or want less?
Use half mayo and half plain Greek yogurt. It keeps it creamy but makes it feel lighter. You can also do mashed avocado for a different vibe, though it changes the flavor a lot.

No celery?
Chopped cucumber (pat it dry), diced bell pepper, or even chopped apple works for crunch.

Want it sweeter?
Add halved grapes or a small handful of dried cranberries. If you go that route, use a little less lemon so it does not get too sharp.

Want it spicy?
Stir in a spoon of hot sauce or a pinch of cayenne. If you are into spicy meals, you would probably enjoy this healthy buffalo chicken pasta salad with blue cheese. Different dish, same kind of easy satisfaction.

Only have canned chicken?
Yes, you can use it. Drain well, break it up, and add a bit more seasoning. It will not be as good as rotisserie, but it will still make lunch happen.

What to Serve with Chicken Salad

This is where chicken salad really shines because it can go casual or feel kind of put together with almost no effort. I usually decide based on whether I am eating at my desk, feeding kids, or trying to make a nice little lunch plate.

Here are my favorite ways to serve this simple chicken salad recipe with mayo:

• Sandwich: toasted bread, croissant, or a soft roll.
• Wrap: add lettuce and sliced tomatoes for extra crunch.
• Lettuce cups: great when you want something lighter.
• With crackers: basically adult lunchables and I mean that in the best way.
• On a green salad: scoop it on top of mixed greens and call it done.

If you are building a full easy dinner around it, a quick side dish helps. I like pairing it with something simple like roasted veggies, fruit, or even a small pasta side. If you need more beginner friendly ideas, this list of easy dinner recipes for beginners is helpful for rounding out the week.

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Common Questions

How long does chicken salad last in the fridge?
Usually 3 to 4 days in a sealed container. If it smells off or looks watery in a weird way, toss it.

Can I make it ahead for meal prep?
Yes, and it is one of my favorites for that. If you are adding grapes or apples, stir them in closer to serving so they stay crisp.

What is the best chicken to use?
Rotisserie chicken is the easiest. Poached or baked chicken breasts work too. Dark meat makes it extra tender and flavorful.

How do I fix chicken salad that tastes bland?
Add a pinch more salt, a little more lemon juice, or a tiny spoon of Dijon. Those three usually wake it right up.

Can I freeze chicken salad?
I would not. Mayo based salads tend to separate and get odd after thawing. It is better fresh.

A quick send off before you make it

If you want a lunch that is actually satisfying and not a whole project, keep this one in your back pocket. This simple chicken salad recipe with mayo is creamy, quick, and easy to adjust to whatever is in your fridge. The 5 steps are simple, and once you make it once, you will probably stop measuring and just go by taste. If you want another solid reference point, I like browsing Chicken Salad Recipe (Our Best Ever) | The Kitchn for extra mix in inspiration. Now go make a batch, stash some in the fridge, and make your next few lunches feel way easier.