Best Chicken Salad Recipe

This chicken salad recipe is simply the best! Diced chicken is tossed in a creamy dressing and loaded with crisp celery, maple candied pecans, juicy grapes, and fresh herbs like chives and tarragon. Enjoy it in croissants, with crackers, or in lettuce cups for a quick lunch or light dinner idea.

When I was growing up, my mom used to make chicken salad with canned chicken. She would shred the chicken and add celery, pecans, dried cranberries, and mayonnaise.

While it was great to eat with crackers as a quick snack idea, it wasn’t until a few years ago that I discovered just how amazing chicken salad could actually taste!

This recipe is a nod to my mom’s chicken salad. Instead of canned chicken, I’m using diced cooked chicken breast, with the addition of sweet grapes, fresh herbs, and a few other upgrades to really take it over the top.

During the spring and summer months, my family always gets excited when they find out I’m making this chicken salad recipe. We love to serve it in croissants and enjoy them for picnics at the beach.

Chicken Salad Ingredients

Chicken: I use baked chicken for this recipe. Two large chicken breast equals around 3 cups of diced cooked chicken.

You can use poached chicken, rotisserie chicken, or leftover grilled chicken.

Celery: This adds a fresh and crunchy texture that provides a good contrast with the creamy dressing and juicy grapes.

Grapes: I use red seedless grapes in my chicken salad. You can use green grapes if you prefer.

Green onion: Some people like onion in their chicken salad, and some people don’t.

I prefer my chicken salad without onion. But sometimes I add a little thinly sliced green onion if I’m feeling adventurous.

Chives: This adds a very mild and delicate onion flavor to the chicken salad which is just enough for me.

Tarragon: This adds a slightly sweet, licorice-like herb flavor to goes perfectly with the chicken.

I highly recommend using fresh tarragon. If you can’t find it (or don’t like it), you can use fresh dill or parsley instead.

Maple candied pecans: I once had chicken salad in a restaurant while traveling and their recipe included candied pecans. It was the most incredible thing ever, so of course I wanted to replicate it at home!

You can use your favorite candied pecan recipe (or store bought is fine too). I like to make mine on the stovetop with pure maple syrup and a pinch of cayenne pepper.

Mayonnaise: This acts as a creamy binder for the ingredients. I use mayonnaise made with olive oil.

Sour cream or plain Greek yogurt: I like to add a combination of both mayonnaise and sour cream or plain Greek yogurt when making chicken salad.

It creates a fresher and less heavy creamy dressing.

Dijon mustard: This adds a little depth to the dressing.

Fresh lemon juice: This adds a little brightness that helps cut through the richness of the creamy dressing.

Salt and freshly ground black pepper: This helps enhance all the flavors in the chicken salad.

How to make the best chicken salad recipe

Make the maple candied pecans. Add the pecans and maple syrup to a medium skillet over medium heat.

Stir continuously until the nuts are well coated and there is no more liquid left in the skillet (approximately 5 minutes).

Immediately remove from the heat and spread the nuts evenly on parchment paper. Let cool completely (about 20 to 30 minutes).

Once the candied pecans have completely cooled, chop them into small pieces for the chicken salad.

Make the dressing. In a large bowl, add the mayonnaise, sour cream or plain Greek yogurt, Dijon mustard, fresh lemon juice, salt, and freshly ground black pepper. Stir to combine.

Combine the salad ingredients and chill. Add the chicken to the bowl with the prepared dressing, along with the celery, grapes, green onion (if using), chives, tarragon (or dill or parsley if using), and chopped candied pecans. Stir together until evenly coated.

Taste and adjust the seasoning if needed. Cover and let chill in the fridge until you’re ready to eat.

How to serve chicken salad

Similar to my tuna salad or egg salad recipe, you can enjoy this chicken salad for lunch or a light dinner.

Chicken Salad Sandwich: Spread it over toasted bread or in a croissant.

Chicken Salad Wrap: Scoop the chicken salad into a pita or tortilla wrap.

Chicken Salad with Crackers: Enjoy this chicken salad with crackers.

Chicken Salad Lettuce Cups: Enjoy it wrapped in Romaine lettuce boats or Bibb or butter lettuce cups.

Chicken Salad with a spoon: Eat it straight from the bowl with a spoon. Why not?

Make Ahead and Storage Instructions

This chicken salad recipe is perfect for meal prep. It tastes best after chilling in the fridge for at least 1 hour.

Leftover chicken salad can be stored in the fridge in an airtight container for up to 3 days.

How long can chicken salad be left out of the fridge? Chicken salad should not be left out of the fridge for more than 2 hours (or 1 hour if it’s a really hot day).

The maple candied pecans can be made up to 1 day in advance.

Please let me know how you like this chicken salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this chicken salad as much as I do.

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