This chicken salad has become one of those recipes I reach for again and again, especially on busy days when I want something familiar, comforting, and easy.
There’s something deeply satisfying about shredding tender chicken, chopping a few crisp vegetables, and stirring everything together into a creamy bowl that’s ready in minutes.
It’s simple, dependable, and endlessly useful—perfect for lunches throughout the week, quick sandwiches, or a snack with crackers when you need something that just works.
For the Chicken Salad
- Cooked Chicken – The base of the recipe. Leftover shredded chicken, rotisserie chicken, or canned chicken all work well and make this recipe quick and convenient.
- Red Onion – Adds a sharp, savory bite that balances the creamy dressing. Finely chopping it keeps the flavor from overpowering the salad.
- Celery – Brings a fresh crunch and light flavor. Using the leafy tops adds extra texture and a subtle herbal note.
- Lemon Juice – Brightens the entire dish and keeps the salad from tasting too heavy.
- Sour Cream – Adds a mild tang and helps create a smooth, balanced dressing.
- Mayonnaise – The main source of creaminess, tying all the ingredients together into a classic chicken salad texture.
- Salt – Enhances all the flavors and brings everything into balance.
- Black Pepper – Adds a gentle kick and rounds out the seasoning.
Creamy Classic Chicken Salad Recipe
Notes
Ingredients
- 3 cups cooked chicken (leftover shredded chicken, rotisserie chicken, or 2 cans Costco canned chicken)
- 1/4 cup red onion
- 2 pieces of celery (including leafy tops), chopped (about 1 cup)
- 2 tbsp lemon juice
- 2 tbsp sour cream
- 3/4 cup mayonnaise
- 1/2 tsp salt
- Pepper, to taste
Instructions
- Finely dice the red onion and celery and set aside.
- Place the cooked chicken in a medium-sized bowl and shred or finely chop until evenly broken up.
- Add the chopped onion and celery to the bowl, followed by the lemon juice, sour cream, mayonnaise, salt, and pepper.
- Stir until everything is thoroughly combined and creamy.
- Refrigerate until ready to serve. Enjoy!
1. What kind of chicken works best for this recipe?
Pretty much any cooked chicken will do the job here. Rotisserie chicken is my go-to because it’s juicy and convenient, but leftovers, poached chicken, boiled breasts, or even canned chicken all work just fine. Use what you’ve got.
2. Can I swap the red onion for something milder?
Absolutely. If raw red onion isn’t your thing, try green onions, chives, or finely diced shallots instead. You’ll still get that little pop of flavor, just without the sharp bite.
3. How do I adjust the creaminess or tang?
This one’s very forgiving. For a lighter, less creamy salad, dial back the mayo slightly. Want more freshness? Add a touch more lemon juice. Always taste at the end and tweak — it makes all the difference.
4. Can I make this ahead of time?
Yes, and it actually gets better after a bit of chill time. Letting it rest in the fridge for 30 minutes helps the flavors meld. It keeps well for 3–4 days, making it ideal for meal prep or quick lunches.
5. What’s the best way to serve it?
Think beyond just sandwiches. This chicken salad is great with crackers, wrapped in flatbreads, spooned over greens, or even straight from the bowl (no judgment). It’s one of those recipes that fits whatever you need it to be.
