Ingredients for Homemade Chicken Salad
For the chicken:
- 4 cups cooked chicken breast, shredded or finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the creamy dressing:
- 1 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon sweet relish or chopped pickles
- ¼ cup finely diced celery
- ¼ cup finely diced onion (optional)
- 2 tablespoons chopped parsley
- 1 teaspoon sugar (optional, but smooths out the flavor)
- Salt and black pepper to taste
This combination ensures richness while keeping the bright, fresh flavors that make chicken salad addictive.
Preparing the Chicken for Perfect Texture
You can use leftover chicken, rotisserie chicken, or freshly boiled chicken breasts. For the creamiest chicken salad like the one in your image, boil chicken breasts gently until tender, then allow them to cool before shredding. The key is to shred or chop the chicken finely so the dressing blends evenly through every bite.
Once shredded, season the chicken lightly with salt, pepper, and garlic powder. This step ensures the meat itself is flavorful before the dressing is added.
Making the Creamy Dressing
In a large mixing bowl, combine mayonnaise, sour cream, and Dijon mustard. These ingredients create the rich, velvety base. The mayo brings smoothness, the sour cream adds tang, and the mustard deepens the flavor.
Add lemon juice to brighten the mixture and cut through the richness. Mix in the relish or chopped pickles for a sweet, tangy crunch. Add celery and onion if you like extra texture. Sprinkle in parsley to add freshness and color.
Taste the dressing at this stage—it should be creamy, slightly tangy, and subtly sweet. Adjust with salt and pepper until balanced.
Combining the Chicken and Dressing
Add the seasoned chicken into the bowl with the dressing. Use a spatula or large spoon to fold the mixture together. Take your time—creamy chicken salad becomes better when every tiny piece of chicken is coated.
You’ll notice the mixture becoming thick, dense, and similar to the one in the containers you shared. If it looks too dry, you can add an extra spoon or two of mayonnaise. If it’s too wet, add more chicken.
Once fully mixed, the chicken salad should be soft, creamy, and spoonable—but thick enough to hold shape in a container.
Chilling for the Best Results
For maximum flavor, cover the chicken salad and refrigerate for at least 1–2 hours. The chill helps the ingredients meld and enhances the texture, making it thicker and even more flavorful.
This step is why the chicken salad in your image looks so uniform—the chilling time helps the mixture set perfectly.
Serving Ideas for Chicken Salad
Chicken salad is incredibly versatile. Here are some of the best ways to enjoy it:
- On sandwiches with toasted bread or croissants
- In wraps with lettuce and tomato
- On crackers as an easy snack
- Stuffed in pita bread with cucumbers
- Over a salad bowl for a protein-rich meal
- As a dip with celery sticks
Because it stores well in containers, you can prepare several batches at once—just like in the photo—making it perfect for weekly meal prep, family gatherings, or catering.
How to Store Chicken Salad Properly
Store in airtight containers and refrigerate for up to 3–4 days. Because this recipe uses mayonnaise, keep it cold and avoid leaving it out too long at room temperature.
You can also freeze chicken salad without celery or onions, but the texture may change. Fresh is always best.
Why This Chicken Salad Recipe Works
This recipe is built around the perfect balance of moisture, flavor, and texture. The base ingredients create a smooth, creamy mixture while the fresh vegetables add lightness. The seasoning is subtle but effective—making the chicken salad flavorful without overpowering it.
It’s also incredibly easy to scale up, which explains why the chicken salad in the photo is stored in large take-out containers. Whether you want enough for one person or a family, this recipe doubles or triples perfectly.