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Creamy, crunchy, and packed with fresh herbs, this easy Chicken Salad Recipe is your new go-to lunch or light dinner. Made with shredded chicken, celery, green onions, and a creamy herbed dressing, it takes just 10 minutes to whip up.

This versatile chicken salad is perfect for sandwiches, wraps, or served on a bed of lettuce. Whether you’re meal prepping for the week or need a quick crowd-pleasing potluck dish, this recipe delivers fresh flavor and texture in every bite.

Try This Next: My Tuna Salad is another delicious high-protein sandwich option, or it works great on top of a bed of greens or in Lettuce Wraps.

A bowl of chicken salad with dill and topped with pecans and green onions.
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Why I Love This Recipe

  • It’s incredibly fast and easy. You only need about 10 minutes and a handful of ingredients.
  • So much flavor. Fresh dill, parsley, and a dash of paprika create a well-balanced dressing.
  • Perfect for meal prep. Make it ahead and enjoy all week in sandwiches or salads.
  • Customizable. Add nuts, grapes, or swap the herbs to fit your taste.

RECIPE WALK-THROUGH

Before You Begin

To streamline the process, gather all your ingredients and prep tools before starting. Chopping herbs and veggies in advance makes it even quicker to mix everything together.

Tools and Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Spoon or spatula for mixing

Ingredients

  • Mayo: Adjust the amount to reach your preferred creaminess.
  • Dijon mustard: Adds a slight tang and depth of flavor.
  • Lemon juice: Brightens the dressing and balances the richness.
  • Fresh dill and parsley: Key to the herb-forward flavor.
  • Paprika and garlic powder: Offer subtle smoky and savory notes.
  • Sliced almonds, pecans, or walnuts: Optional crunch and nutty flavor.

How To Make Chicken Salad

See the recipe card below for full, detailed instructions

  • In a large bowl, combine the mayo, mustard, lemon juice, chopped dill and parsley, paprika, and garlic powder.
  • Stir until smooth.
  • Add shredded chicken, celery, and green onions.
  • Mix well to combine, then season with salt and pepper to taste.
  • If using, top with sliced nuts and extra green onions.
  • Serve on bread, in wraps, or over lettuce.

Serving Suggestions

Serve in croissants, wraps, lettuce cups, or over a bed of greens.

For variation, try adding halved grapes, diced apples, or swapping in Greek yogurt for part of the mayo.

An overhead shot of chicken salad in a bowl on a wood background, with slices of wheat bread and lettuce.

Storage Tips

The Best Way to Store Leftovers

Place leftover chicken salad in an airtight container and seal. Salad will last 3-5 days in the refrigerator if properly stored. If the salad seems dry, add a little more mayo before eating.

Freezing chicken salad is not recommended.

Recipe Tips

  • Taste and adjust the seasoning before serving.
  • Use chilled chicken for the best texture.
  • For extra crunch, add more celery or nuts.
  • Feel free to use rotisserie chicken to make this recipe even easier.
Chicken salad in a white bowl topped with pecans and onions

More Delicious Lunch Recipes

Recipe

Chicken Salad

5
Kristin Maxwell
Classic chicken salad recipe with mayo, lemon, green onions, fresh herbs and pecans.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
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Ingredients
  

  • 3/4 cup Mayonnaise more or less to taste
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Lemon juice
  • 2 teaspoons Fresh dill chopped
  • 1 tablespoon Fresh parsley chopped
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 cup Diced celery
  • 1/4 cup Thinly sliced green onions
  • 3 cups Shredded chicken
  • 3 tablespoons Sliced almonds, pecans or walnuts optional
  • Salt and pepper to taste
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Instructions
 

  • In a large bowl, combine mayo, mustard, lemon juice, parsley, dill, paprika and garlic powder. 
  • Stir in shredded chicken, celery and green onions. Season to taste with salt and pepper. Garnish with sliced almonds and green onions.
  • Serve as desired – on toasted bread for a sandwich, on a bed of lettuce or in lettuce wraps, rolled up in tortillas or on its own.

Notes

Play around with the sauce ingredients until you love the flavor. 
For shredded chicken, try our Slow Cooker Shredded Chicken or Instant Pot Shredded Chicken.
Keyword chicken salad

Nutrition

Calories: 347kcalCarbohydrates: 1gProtein: 18gFat: 29gSaturated Fat: 4gCholesterol: 64mgSodium: 257mgPotassium: 214mgSugar: 1gVitamin A: 225IUVitamin C: 2.6mgCalcium: 20mgIron: 1.1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Have you tried this recipe?
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Fiona Manoon says:

    Thank you so much for sharing recipes.Great blog!!!

    Reply
    1. Kristin says:

      Thank you Fiona for stopping by!

      Reply