A classic recipe for Chicken Salad that is easy to make and full of flavor! Make it with chicken breast or leftover chicken– a tasty way to repurpose it into a different meal!

This Chicken Salad Recipe is one of my favorites on the planet! Made with simple classic ingredients, it is hard to go wrong. It is made even easier with leftover Rotisserie Chicken, Baked Chicken or Roasted Whole Chicken.

The secret ingredient, because well, you know we always have one, is fresh tarragon! A little bit goes a long way and it elevates, truly!

Ingredients in Chicken Salad

chicken salad ingredeints
Chicken Salad Ingredeints

How to make Chicken Salad

It truly is as easy as this; place everything in a bowl and mix.

chicken salad mixed in a bowl.

Taste and adjust salt and pepper!

Chicken Salad Variations

  • Add fresh grapes ( cut them in half)
  • Add raisins, craisins or chopped dried apricots
  • Add nuts- cashews are nice, or almonds or pecans.
  • Add curry powder!
  • Add different herbs- cilantro, basil, dill.
  • Use half yogurt and half mayo for the dressing.

How to serve Chicken Salad

Serve over a bed of dressed greens with veggies. This makes a tasty entree salad.

how to make the best chicken salad!

Make a Chicken Salad Sandwich. Use whole grain toast, sourdough bread, English muffins, croissants, buns, pita or ciabatta bread. Top with microgreens.

The best chicken salad sandwich

Ways to Serve Chicken Salad

  • As a sandwich
  • In a wrap
  • In a pita pocket
  • In a lettuce wrap
  • Over a bed of greens

This Chicken Salad recipe will last up to 4 days in the fridge! So excited for you to try this. I know you will looooooove it!

So easy and full of flavor! Let me know what you think below. xoxoxo


More chicken salad recipes!

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chicken salad recipe

The Best Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews


A classic recipe for Chicken Salad that is easy to make and full of flavor! Make it with leftover chicken- a tasty way to repurpose it into a different meal!


Units Scale
  • 3 cups cooked chicken breast, chopped or shredded
  • 1 cup celery, chopped
  • 1/4 cup red onion, finely chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 1 tablespoon fresh tarragon leaves ( or try dill, basil or cilantro)
  • 1 tablespoon capers, more if you like!
  • 1/2 cup mayonnaise
  • 12 teaspoons dijon mustard
  • 1 teaspoon vinegar- red wine vinegar, apple cider vinegar, or rice wine vinegar
  • salt and pepper to taste

Serve over lightly dressed greens or make a sandwich with it. See variations above! 


  1. Cut or shred chicken into bite-sized pieces and place in a medium bowl.
  2. Add the rest of the ingredients and mix, incorporating all.
  3. Add salt and pepper to taste.
  4. Serve over simply dressed greens, or as a sandwich on toasted bread with lettuce and micro greens


The chicken salad will keep up to 4 days in the fridge.

Please read through the variations in the post above! 


  • Serving Size: 1 cup
  • Calories: 359
  • Sugar: 1 g
  • Sodium: 550.8 mg
  • Fat: 24.2 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 2.7 g
  • Fiber: 0.8 g
  • Protein: 32.8 g
  • Cholesterol: 109 mg

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. so delicious! I used 1/2 plain Greek yogurt & 1/2 mayo as you suggested. it really was one of the best chicken salads I have had!

  2. Yummy! I added some toasted slivered almonds. I served it with my go-to Sylvia’s no knead sourdough bread and butter lettuce and a friend suggested using the lettuce for a wrap! Will definitely make this again!

  3. Fantastic! I had to substitute Dijon, and it was fine. I love tarragon, so used extra!! Served over bed of mixed greens. Will definitely be adding this recipe to my short list😊

  4. Everything about this sandwich looks delicious. Those greens. That crusty bread. The creamy salad. Can’t wait to make this, and to someday check out that special place in Spokane. Mmm.

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