27 Irresistible Classic Chicken Salad Recipes Everyone Will Ask For

I’ve been making chicken salads since I was a kid—they’re the kind of recipe you keep returning to for picnics, quick lunches, and potluck victories. These 27 classic chicken salad recipes cover everything from the simple deli-style scoop to bright, herb-forward versions and exotic, spiced twists. You’ll find creamy, crunchy, tangy, and sweet options—each one easy enough for a weeknight and pretty enough for guests.

I usually shred chicken in my food processor for fast prep, but a good pair of kitchen shears works too. For portioning and storing, I rely on glass meal prep containers so leftovers stay fresh. Scroll through these classic chicken salad recipes to pick your next favorite—there’s a recipe here for every palate and season.

1. Classic Deli-Style Chicken Salad

This is the deli scoop everyone recognizes: creamy mayo, crisp celery, and a touch of tang from pickle relish. The texture is rich and slightly chunky, with mellow chicken flavor. It’s perfect for sandwiches, lettuce cups, or scooped on crackers. People who love nostalgic deli flavors will reach for seconds. I always chop celery on a sturdy wood cutting board for a clean workspace.

Ingredients

• 4 cups cooked shredded chicken (about 2 large breasts)
• 1 cup mayonnaise
• 1/2 cup finely diced celery
• 1/4 cup sweet pickle relish
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp finely chopped green onion
• 1 tbsp lemon juice

Instructions

1. Place shredded chicken in a large mixing bowl.
2. Stir together mayonnaise, Dijon, vinegar, and lemon juice until smooth.
3. Add diced celery, pickle relish, green onion, salt, and pepper.
4. Fold dressing into chicken gently to keep some chunkiness.
5. Taste and adjust salt or lemon for brightness.
6. Chill for 30 minutes for flavors to meld before serving.
7. Scoop and serve chilled. Use a silicone spatula to scrape the bowl clean.

How to Serve It

Serve on toasted whole-grain bread or butter lettuce leaves with extra pickle slices. Garnish with a sprig of dill and cracked black pepper. Pair with iced tea or a crisp white wine. Store leftovers in airtight containers in the fridge up to 3 days. Make-ahead: mix dressing and chicken separately, then combine just before serving.

2. Waldorf-Style Chicken Salad

Sweet apple, crisp celery, and tart grapes make this Waldorf-style chicken salad a brunch favorite. It’s crunchy, fruity, and slightly tangy thanks to lemon and yogurt. Great for light lunches and baby showers, and folks who like contrast in texture will love it. I grate apples with a box grater for even pieces.

Ingredients

• 4 cups shredded cooked chicken
• 1 cup diced crisp apple (Honeycrisp or Granny Smith)
• 3/4 cup seedless grapes, halved
• 1/2 cup chopped celery
• 1/2 cup chopped toasted walnuts
• 3/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp salt
• Freshly ground black pepper, to taste

Instructions

1. Combine mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper in a small bowl.
2. In a large bowl, add shredded chicken, diced apple, grapes, celery, and walnuts.
3. Pour dressing over chicken mixture and toss gently.
4. Chill for 30–60 minutes so flavors marry.
5. Taste and adjust sweetness or salt.
6. Serve chilled. Use tongs to plate portions neatly.

How to Serve It

Pile on croissants or serve in halved melon for a luxe touch. Garnish with chopped walnuts and microgreens. Pairs with sparkling water or light Riesling. Store in glass meal prep containers up to 3 days; apples may brown—toss with extra lemon juice if prepping ahead.

3. Creamy Tarragon & Lemon Classic Chicken Salad Recipe

Bright lemon and fragrant tarragon lift this creamy chicken salad into something elegant. The dressing is silky with herbaceous notes and a citric pop. Perfect for tea sandwiches or light picnics, guests will comment on the fresh aroma. I chop tarragon finely with my chef’s knife for the best distribution.

Ingredients

• 4 cups shredded chicken
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh tarragon
• 1/4 cup finely diced celery
• 2 tbsp finely chopped chives
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Whisk mayonnaise, sour cream, lemon juice, and zest until smooth.
2. Add tarragon, chives, celery, salt, and pepper.
3. Fold in shredded chicken until coated.
4. Chill at least 30 minutes to let flavors bloom.
5. Adjust seasoning if necessary.
6. Serve chilled and garnish with extra tarragon sprigs.

How to Serve It

Serve on thinly sliced cucumber rounds or as finger sandwiches on white bread. Garnish with lemon slices and fresh tarragon. Pairs with herbal tea or light white wine. Store in airtight containers up to 3 days; keep chilled until serving.

4. Curried Yogurt Chicken Salad

This curried chicken salad is warm-spiced, tangy, and slightly sweet from raisins. Yogurt keeps it light while curry powder adds depth. It’s a picnic go-to and pairs well with flatbread. Fans of warm spices and a hint of sweetness will adore it. I toast almonds on a heavy-duty skillet for extra crunch.

Ingredients

• 4 cups shredded chicken
• 3/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tbsp curry powder
• 1/4 cup raisins or golden raisins
• 1/3 cup slivered almonds, toasted
• 1/2 cup diced celery
• 2 tbsp chopped cilantro
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Toast slivered almonds in a dry skillet over medium heat until fragrant, about 3 minutes.
2. Whisk Greek yogurt, mayonnaise, curry powder, honey, salt, and pepper.
3. In a bowl combine chicken, celery, raisins, cilantro, and toasted almonds.
4. Add dressing and toss gently.
5. Chill for 30 minutes to let spices bloom.
6. Adjust curry or salt as needed and serve.

How to Serve It

Spoon into warm pita pockets with fresh cucumber slices. Garnish with extra cilantro and a squeeze of lime. Pairs with chai or iced tea. Store in glass meal prep containers in the fridge up to 3 days.

5. Avocado & Lime Chicken Salad

This creamy avocado and lime chicken salad swaps mayo for avocado for a fresher, green twist. It’s silky with citrus brightness and a hint of cilantro. Great for warm-weather lunches or when you want something lighter. I mash avocado with a fork or potato masher to keep a chunky texture.

Ingredients

• 4 cups shredded chicken
• 1 large ripe avocado, diced
• 1/4 cup mayonnaise (optional for extra creaminess)
• 2 tbsp lime juice
• 1/2 cup diced celery
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small jalapeño, seeded and minced (optional)

Instructions

1. Mash half the avocado with lime juice, salt, and cumin.
2. Combine mashed avocado, remaining diced avocado, mayonnaise (if using), and lime juice.
3. Add shredded chicken, celery, red onion, cilantro, and jalapeño.
4. Toss gently to combine without mashing all the avocado.
5. Taste and adjust lime or salt.
6. Chill 15–30 minutes to let flavors meld.

How to Serve It

Serve in halved avocados, on toasted sourdough, or over mixed greens. Garnish with cilantro and extra lime wedges. Pairs well with a crisp lager or sparkling water. Store in airtight containers and press plastic wrap on surface to slow browning; best eaten within 24 hours.

6. Bacon Ranch Chicken Salad

Smoky bacon and tangy ranch turn chicken salad into a savory, hearty bowl. Cheddar adds richness and texture. This is great for weekend lunches and tailgating. Fans of savory, ranch flavor will be first in line. I crumble bacon using kitchen tongs and drain on a cooling rack for crispiness.

Ingredients

• 4 cups shredded chicken
• 6 slices cooked and crumbled bacon
• 1/2 cup shredded sharp cheddar
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp ranch seasoning mix
• 1/2 cup diced celery
• 2 tbsp chopped chives
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Cook bacon until crispy and drain on cooling rack; crumble.
2. Mix mayonnaise, sour cream, and ranch seasoning in a bowl.
3. Add shredded chicken, celery, cheddar, bacon, chives, salt, and pepper.
4. Toss until everything is evenly coated.
5. Chill at least 30 minutes for flavors to marry.
6. Serve slightly chilled and enjoy.

How to Serve It

Spoon over toasted potato rounds or pile on ciabatta rolls. Garnish with extra chives and a sprinkle of cheddar. Pair with iced lemonade or amber ale. Store in mason jars or airtight containers up to 3 days.

7. Greek-Style Chicken Salad with Feta and Olives

This Greek-style chicken salad is bright and briny—feta, olives, and oregano give it Mediterranean flair. It’s light with crunchy veggies and a zesty dressing. Perfect for summer lunches or a protein-packed salad bowl. I crumble feta with my fingers for rustic texture and slice olives with a paring knife.

Ingredients

• 4 cups shredded chicken
• 1 cup diced cucumber
• 1/2 cup halved cherry tomatoes
• 1/3 cup pitted Kalamata olives, halved
• 1/3 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• Freshly ground black pepper, to taste

Instructions

1. Whisk olive oil, red wine vinegar, oregano, salt, and pepper.
2. In a bowl combine chicken, cucumber, tomatoes, olives, red onion, and feta.
3. Pour dressing over salad and toss gently.
4. Chill for 20–30 minutes.
5. Taste and adjust salt or vinegar.
6. Serve garnished with extra oregano.

How to Serve It

Serve over romaine or in pita pockets with tzatziki. Garnish with lemon wedges and extra feta. Pair with chilled rosé or iced mint tea. Store in glass meal prep containers up to 3 days.

8. Buffalo Chicken Salad with Blue Cheese

This zesty buffalo chicken salad borrows wings’ heat—hot sauce and blue cheese meet shredded chicken for bold flavor. It’s spicy, tangy, and creamy all at once. Great for game day or anyone craving a kick. I toss chicken with hot sauce in a large mixing bowl to keep prep tidy.

Ingredients

• 4 cups shredded chicken
• 1/3 cup buffalo hot sauce
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/3 cup crumbled blue cheese (plus extra for garnish)
• 1/2 cup diced celery
• 2 tbsp chopped green onions
• 1 tbsp lemon juice
• 1/2 tsp salt
• Ranch or blue cheese dressing, optional for serving

Instructions

1. In a bowl, mix hot sauce, mayonnaise, sour cream, lemon juice, and salt.
2. Add shredded chicken, celery, and green onions.
3. Fold in blue cheese gently.
4. Chill 20–30 minutes to let flavors meld.
5. Taste and adjust hot sauce if you like more heat.
6. Serve with extra blue cheese crumbles.

How to Serve It

Serve over crisp romaine or on toasted buns with celery sticks on the side. Drizzle more hot sauce or blue cheese dressing if desired. Pairs with cold beer or soda. Store in airtight containers up to 3 days.

9. Caesar-Style Chicken Salad

This Caesar-style chicken salad blends classic Caesar flavors with shredded chicken for a hearty bowl. Anchovy and Parmesan notes give it savory depth. It’s perfect for lunch or a light dinner. I shave Parmesan with a microplane grater for fine curls.

Ingredients

• 4 cups shredded chicken
• 3 cups chopped romaine lettuce
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 2 tbsp grated Parmesan
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 small garlic clove, minced
• 1/2 cup croutons
• Salt and pepper, to taste

Instructions

1. Whisk mayonnaise, lemon juice, Dijon, Worcestershire, minced garlic, and Parmesan.
2. Toss romaine and shredded chicken in a bowl.
3. Add dressing and toss until evenly coated.
4. Sprinkle with croutons and extra Parmesan.
5. Serve immediately to keep croutons crunchy.
6. Adjust seasoning and enjoy.

How to Serve It

Serve with extra lemon wedges and cracked black pepper. Pair with a light Chardonnay or sparkling water. Store chicken and dressing separately in airtight containers for up to 2 days; toss just before serving.

10. Apple Cranberry Chicken Salad (Autumn Favorite)

This apple and cranberry chicken salad is sweet, tart, and crunchy—perfect for fall gatherings. Dried cranberries and toasted pecans add texture and warmth. It’s cozy, slightly sweet, and great on buttery bread. I toast pecans on a baking sheet for even color.

Ingredients

• 4 cups shredded chicken
• 1 cup diced apple
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Toast pecans on a baking sheet at 350°F (175°C) for 6–8 minutes until fragrant.
2. Whisk mayonnaise, Greek yogurt, apple cider vinegar, honey, cinnamon, and salt.
3. Combine chicken, apples, cranberries, and pecans in a bowl.
4. Add dressing and toss gently.
5. Chill 30 minutes for flavors to meld.
6. Taste and adjust honey or cinnamon.

How to Serve It

Serve on croissants, with a side of mixed greens, or in apple boats for a pretty presentation. Garnish with chopped pecans and a dusting of cinnamon. Store in glass meal prep containers up to 3 days.

11. Lemon-Herb Chicken Salad with Dill and Parsley

Fresh dill and parsley with lemon make this chicken salad taste herbaceous and light. The flavor is fragrant and slightly tangy—great for alfresco lunches. It’s a crowd-pleaser for herb lovers. I chop herbs finely using kitchen shears or a chef’s knife.

Ingredients

• 4 cups shredded chicken
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup diced celery
• 2 tbsp chopped chives
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Mix mayonnaise, Greek yogurt, lemon juice, and lemon zest.
2. Add parsley, dill, chives, celery, salt, and pepper.
3. Fold in shredded chicken until coated.
4. Chill 20–30 minutes for flavors to develop.
5. Taste and adjust lemon or salt.
6. Serve chilled with extra herb garnish.

How to Serve It

Serve on seeded bread or atop mixed baby greens. Garnish with lemon slices and extra dill. Pair with sparkling water or a light Sauvignon Blanc. Store in airtight containers up to 3 days.

12. Mango & Coconut Chicken Salad (Tropical Twist)

Mango and coconut add tropical sweetness and chewy texture to this chicken salad. It’s fruity, slightly sweet, and creamy—great for poolside lunches. Fans of island flavors will be delighted. I prep mango with a paring knife for clean cuts.

Ingredients

• 4 cups shredded chicken
• 1 cup diced ripe mango
• 1/3 cup shredded unsweetened coconut, toasted
• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 1/4 cup diced red bell pepper
• 2 tbsp chopped green onion
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey (optional)

Instructions

1. Toast shredded coconut in a skillet over medium heat for 2–3 minutes until golden.
2. Whisk mayonnaise, lime juice, honey (if using), salt, and pepper.
3. In a bowl combine chicken, mango, bell pepper, green onion, and toasted coconut.
4. Add dressing and toss gently.
5. Chill 30 minutes for flavors to meld.
6. Serve chilled and garnish with lime zest.

How to Serve It

Spoon into butter lettuce cups or serve on croissants. Garnish with extra toasted coconut and lime wedges. Pairs with a fruity white wine or iced tea. Store in airtight containers up to 2 days.

13. Pesto Chicken Salad with Sun-Dried Tomatoes

Pesto adds vibrant basil flavor and a nutty finish to this chicken salad. Sun-dried tomatoes bring sweet-tart contrast. It’s savory, aromatic, and excellent on crostini for appetizers. I mix pesto in with a spoon or fork to keep texture chunky.

Ingredients

• 4 cups shredded chicken
• 1/3 cup prepared basil pesto
• 1/4 cup mayonnaise
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tbsp toasted pine nuts
• 1/4 cup grated Parmesan
• 1/4 cup diced celery
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Mix pesto, mayonnaise, lemon juice, salt, and pepper.
2. Combine chicken, sun-dried tomatoes, celery, pine nuts, and Parmesan.
3. Add dressing and fold gently.
4. Chill 20–30 minutes to let flavors settle.
5. Taste and adjust salt as needed.
6. Serve with extra pine nuts sprinkled on top.

How to Serve It

Serve on crostini, toasted baguette slices, or in whole-grain wraps. Garnish with fresh basil leaves. Pairs with a light Italian red or lemonade. Store in airtight containers up to 3 days.

14. Asian Sesame Ginger Chicken Salad

This Asian-inspired chicken salad blends sesame, ginger, and soy for savory-sweet flavor. Crunch from cabbage and scallions keeps it refreshing. It’s ideal for bento boxes or light dinners. I grate ginger on a microplane grater for a fine paste.

Ingredients

• 4 cups shredded chicken
• 2 cups shredded napa cabbage
• 1/2 cup shredded carrot
• 1/4 cup sliced scallions
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• Salt and pepper, to taste

Instructions

1. Whisk sesame oil, rice vinegar, soy sauce, grated ginger, honey, salt, and pepper.
2. Toss cabbage, carrot, scallions, and chicken in a large bowl.
3. Add dressing and toss until evenly coated.
4. Sprinkle with sesame seeds.
5. Chill 15–20 minutes before serving for crispness.
6. Taste and adjust soy or honey.

How to Serve It

Serve in lettuce cups or atop mixed greens with extra sesame seeds. Garnish with cilantro and lime. Pairs with green tea or light lager. Store in airtight containers up to 2 days.

15. Chipotle-Lime Chicken Salad

Smoky chipotle peppers and lime give this chicken salad a zesty, slightly spicy edge. It’s smoky, tangy, and bright—great on tacos or toast. Fans of smoky heat will love it. I finely mince chipotle using a chef’s knife to distribute heat evenly.

Ingredients

• 4 cups shredded chicken
• 1/3 cup mayonnaise
• 1–2 tbsp minced chipotle in adobo (to taste)
• 2 tbsp lime juice
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Mix mayonnaise, minced chipotle, lime juice, salt, pepper, and cumin.
2. Combine chicken, bell pepper, onion, and cilantro in a bowl.
3. Add dressing and toss until evenly coated.
4. Chill at least 20 minutes to marry flavors.
5. Taste and add more chipotle for heat as desired.
6. Serve chilled with lime wedges.

How to Serve It

Serve in corn tortillas, on toasted sourdough, or over mixed greens. Garnish with extra cilantro and lime. Pairs with Mexican lager or iced tea. Store in airtight containers up to 3 days.

16. Mediterranean Orzo Chicken Salad

Combining orzo pasta with shredded chicken makes this a heartier chicken salad that doubles as a side or main. Olive oil and lemon make it bright and Mediterranean. It’s great for potlucks and lunches. I cook orzo in a saucepan and cool it quickly on a baking sheet.

Ingredients

• 3 cups cooked orzo, cooled
• 2 cups shredded chicken
• 1 cup halved cherry tomatoes
• 1/2 cup diced cucumber
• 1/3 cup pitted Kalamata olives, halved
• 1/3 cup crumbled feta
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Cook orzo per package instructions; drain and cool on a baking sheet.
2. Whisk olive oil, lemon juice, oregano, salt, and pepper.
3. Combine cooled orzo, chicken, tomatoes, cucumber, olives, and feta.
4. Pour dressing and toss to combine.
5. Chill 30 minutes; flavors deepen as it rests.
6. Adjust seasoning before serving.

How to Serve It

Serve as a side for grilled fish or as a main topped with fresh parsley. Garnish with lemon wedges and extra feta. Store in glass meal prep containers up to 3 days.

17. Southwestern Black Bean & Corn Chicken Salad

This Southwestern chicken salad is bold with corn, black beans, and cilantro. Lime and cumin bring brightness and warmth. It’s filling and perfect for lunch bowls or wraps. I drain and rinse beans in a colander to keep them fresh.

Ingredients

• 4 cups shredded chicken
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh or thawed frozen)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1/3 cup mayonnaise
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Combine mayonnaise, lime juice, cumin, salt, and pepper.
2. In a bowl combine chicken, black beans, corn, bell pepper, onion, and cilantro.
3. Add dressing and toss gently.
4. Chill 30 minutes for flavors to meld.
5. Taste and adjust lime or seasoning.
6. Serve chilled or at room temperature.

How to Serve It

Serve in tortillas, over rice, or on mixed greens. Garnish with avocado slices and lime wedges. Pairs with margaritas or iced tea. Store in airtight containers up to 3 days.

18. Cranberry Pecan Chicken Salad with Maple Dressing

Maple and cranberry bring autumn sweetness while pecans add crunch. This chicken salad is slightly sweet with rounded flavors—great for holiday spreads. I chop nuts with a knife and cutting board for even pieces.

Ingredients

• 4 cups shredded chicken
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/2 cup mayonnaise
• 2 tbsp maple syrup
• 1/4 cup plain Greek yogurt
• 1/2 cup diced celery
• 1/2 tsp cinnamon
• 1/2 tsp salt
• Freshly ground black pepper, to taste

Instructions

1. Toast pecans on a baking sheet at 350°F (175°C) for 6–8 minutes.
2. Whisk mayonnaise, Greek yogurt, maple syrup, cinnamon, salt, and pepper.
3. Combine chicken, cranberries, celery, and toasted pecans.
4. Add dressing and toss gently.
5. Chill 30 minutes before serving.
6. Adjust maple or salt to taste.

How to Serve It

Serve on brioche buns or on butter lettuce. Garnish with extra pecans and a drizzle of maple syrup. Pair with pumpkin ale or spiced tea. Store in glass meal prep containers up to 3 days.

19. Thai Peanut Chicken Salad

Rich peanut flavor with a lime kick makes this Thai-style chicken salad crave-worthy. Crunchy veggies and crushed peanuts add texture. It’s great for lunches or tucked into wraps. I whisk the dressing in a small mixing bowl for smoothness.

Ingredients

• 4 cups shredded chicken
• 2 cups shredded green cabbage
• 1/2 cup shredded carrot
• 1/4 cup chopped cilantro
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp grated ginger
• 1/4 cup crushed peanuts
• Salt and pepper, to taste

Instructions

1. Whisk peanut butter, soy sauce, lime juice, honey, ginger, salt, and pepper until smooth.
2. Toss chicken, cabbage, carrot, and cilantro in a large bowl.
3. Pour dressing over mixture and toss to coat evenly.
4. Sprinkle crushed peanuts on top.
5. Chill 15–20 minutes before serving.
6. Adjust lime or soy for balance.

How to Serve It

Serve in rice paper wraps or on rice noodles for a heartier meal. Garnish with extra crushed peanuts and lime wedges. Pairs with Thai iced tea or crisp beer. Store in airtight containers up to 2 days.

20. Caprese Chicken Salad with Balsamic Glaze

Tomato, mozzarella, and basil give this chicken salad a fresh Italian spin. A balsamic drizzle adds sweet acidity. It’s juicy, creamy, and fragrant—great for summer lunches. I slice mozzarella with a paring knife for neat rounds.

Ingredients

• 4 cups shredded chicken
• 1 cup halved cherry tomatoes
• 1/2 cup small fresh mozzarella balls, halved
• 1/3 cup chopped fresh basil
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste
• Balsamic glaze, for drizzling

Instructions

1. Whisk olive oil, balsamic vinegar, honey, salt, and pepper.
2. Combine chicken, tomatoes, mozzarella, and basil.
3. Pour dressing over salad and toss gently.
4. Drizzle balsamic glaze just before serving.
5. Chill 15–20 minutes or serve immediately.
6. Adjust seasoning to taste.

How to Serve It

Serve on crostini or over arugula for a light meal. Garnish with fresh basil and extra glaze. Pair with Pinot Grigio or sparkling water. Store in airtight containers up to 2 days.

21. Smoked Chicken Salad with Applewood Bacon

Smoked chicken brings deep, savory flavor and pairs beautifully with applewood bacon. This version is smoky and hearty. Perfect for backyard gatherings or sandwiches. I slice smoked chicken with a sharp serrated knife for clean pieces.

Ingredients

• 4 cups shredded smoked chicken
• 6 slices cooked and crumbled applewood bacon
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup diced celery
• 2 tbsp chopped chives
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Whisk mayonnaise, sour cream, Dijon, smoked paprika, salt, and pepper.
2. Add shredded smoked chicken, celery, bacon, and chives.
3. Fold gently until combined.
4. Chill 20–30 minutes to let flavors meld.
5. Taste and adjust seasoning.
6. Serve chilled or slightly warm.

How to Serve It

Pile on toasted sourdough or serve over baby spinach. Garnish with extra crumbled bacon and chives. Pairs with amber beer or iced tea. Store in mason jars up to 3 days.

22. Pesto & Sunflower Seed Chicken Salad (Crunchy)

Pesto and sunflower seeds create a bright, crunchy chicken salad with herb-forward flavor and nutty texture. It’s great for adding crunch without nuts. I measure seeds with measuring cups for consistent texture.

Ingredients

• 4 cups shredded chicken
• 1/3 cup basil pesto
• 1/4 cup mayonnaise
• 1/3 cup toasted sunflower seeds
• 1/4 cup diced celery
• 2 tbsp chopped basil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Optional sliced radish for garnish

Instructions

1. Mix pesto, mayonnaise, lemon juice, salt, and pepper.
2. Combine chicken, celery, sunflower seeds, and basil.
3. Add dressing and toss gently to combine.
4. Chill 20 minutes for flavors to blend.
5. Taste and adjust salt or lemon.
6. Garnish with radish slices before serving.

How to Serve It

Serve on grainy bread, crackers, or in lettuce cups. Garnish with extra sunflower seeds and basil. Pairs with light rosé or iced tea. Store in airtight containers up to 3 days.

23. Orange Curry Chicken Salad with Almonds

Citrus and curry team up for a fragrant chicken salad with crunchy almonds. It’s bright, warm, and slightly sweet. Great for lunches or buffet tables. I zest oranges using a microplane grater to add aroma.

Ingredients

• 4 cups shredded chicken
• 1 cup mandarin or orange segments, chopped
• 1/3 cup slivered almonds, toasted
• 1/2 cup mayonnaise
• 1/4 cup plain yogurt
• 2 tsp curry powder
• 1 tbsp orange zest
• 1 tbsp honey
• 1/2 tsp salt
• Freshly ground black pepper, to taste

Instructions

1. Toast almonds in a skillet for 2–3 minutes until fragrant.
2. Whisk mayonnaise, yogurt, curry powder, orange zest, honey, salt, and pepper.
3. Combine chicken, orange segments, and almonds.
4. Add dressing and toss gently.
5. Chill 30 minutes before serving.
6. Adjust curry or salt to taste.

How to Serve It

Serve on whole-grain croissants or over mixed greens. Garnish with extra orange zest and almonds. Pairs with light white wine or sparkling water. Store in glass meal prep containers up to 2 days.

24. Southern Pimento Chicken Salad

Pimento cheese vibes meet chicken in this Southern-style salad. It’s creamy, tangy, and slightly cheesy—perfect for biscuits. Folks who love Southern flavors will gravitate toward it. I shred cheese with a box grater for even texture.

Ingredients

• 4 cups shredded chicken
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced pimentos
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1/4 cup diced celery
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1/4 tsp smoked paprika

Instructions

1. Combine mayonnaise, sour cream, lemon juice, smoked paprika, salt, and pepper.
2. Add chicken, cheddar, pimentos, and celery.
3. Toss gently to combine.
4. Chill 30 minutes to let flavors meld.
5. Taste and adjust salt.
6. Serve chilled or at room temperature.

How to Serve It

Serve on warm biscuits, crackers, or toast. Garnish with extra paprika and chopped chives. Pairs with sweet tea or lemonade. Store in airtight containers up to 3 days.

25. Pistachio & Herb Chicken Salad

Crunchy pistachios and fresh herbs give this salad a nutty, bright profile. It’s elegant and slightly salty from nuts—great for entertaining. I chop pistachios on a wood cutting board to control size.

Ingredients

• 4 cups shredded chicken
• 1/2 cup chopped pistachios, toasted
• 1/3 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/4 cup chopped parsley
• 2 tbsp chopped mint
• 1/4 cup diced celery
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Toast pistachios in a dry skillet for 3–4 minutes.
2. Whisk mayonnaise, Greek yogurt, lemon juice, salt, and pepper.
3. Combine chicken, celery, pistachios, parsley, and mint.
4. Add dressing and toss gently.
5. Chill 20–30 minutes before serving.
6. Adjust lemon or salt to taste.

How to Serve It

Serve on endive leaves or crostini for a stylish appetizer. Garnish with whole pistachios and mint sprigs. Pairs with dry white wine or sparkling water. Store in airtight containers up to 3 days.

26. Honey Mustard Chicken Salad with Apples

Sweet honey and tangy mustard combine with crisp apples in this balanced chicken salad. It’s sweet-tangy and crunchy—perfect for weekday lunches. I whisk dressing in a small mixing bowl for a smooth emulsion.

Ingredients

• 4 cups shredded chicken
• 1 cup diced apple
• 1/3 cup chopped pecans, toasted
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 cup diced celery
• Salt and pepper, to taste

Instructions

1. Whisk mayonnaise, Dijon, honey, lemon juice, salt, and pepper.
2. Combine chicken, apple, celery, and pecans.
3. Add dressing and toss until evenly coated.
4. Chill 20–30 minutes for flavors to meld.
5. Taste and adjust honey or mustard.
6. Serve chilled.

How to Serve It

Serve on croissants, baguette, or over butter lettuce. Garnish with extra pecans and apple slices. Pairs with sparkling cider or iced tea. Store in glass meal prep containers up to 3 days.

27. Niçoise-Inspired Chicken Salad with Green Beans and Potatoes

Inspired by Niçoise, this composed chicken salad has blanched green beans, tender potatoes, and olives for a hearty, composed plate. It’s savory, starchy, and bright—perfect for lunch or light dinner. I boil potatoes in a saucepan and blanch green beans in an ice bath for color.

Ingredients

• 4 cups shredded chicken
• 2 cups baby potatoes, boiled and halved
• 1 cup blanched green beans
• 2 hard-boiled eggs, quartered
• 1/3 cup pitted olives, halved
• 1/4 cup diced red onion
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Boil potatoes until tender, 12–15 minutes, then cool and halve.
2. Blanch green beans for 2 minutes then shock in ice water to keep bright green.
3. Whisk olive oil, red wine vinegar, Dijon, salt, and pepper.
4. In a serving bowl combine chicken, potatoes, green beans, olives, and red onion.
5. Toss with dressing gently.
6. Arrange hard-boiled egg quarters on top and serve.

How to Serve It

Plate on a wide platter with lemon wedges and extra olives. Pair with crusty bread and a chilled rosé. Store components separately in airtight containers up to 2 days; assemble before serving.

Thanks for scrolling through these 27 classic chicken salad recipes—there’s a scoop here for every craving, from creamy deli-style to bright herb-forward and global-inspired twists. Try a few this week and save your favorites to come back to; pin the recipes you love for easy access later. Which flavor combo are you most excited to try—sweet and crunchy or smoky and savory? Share these with friends or bring a batch to your next picnic.

One tool that makes prepping these salads faster is a good food processor for shredding cooked chicken and chopping additions quickly. Happy mixing—and don’t forget to stash leftovers in glass meal prep containers so lunches are ready all week.