Traditional Chicken Salad (original) (raw)

When my dad comes to visit us here in Tennessee, I know I must be armed and ready with a menu that can please the pickiest eater in the world—him! That’s where this Traditional Chicken Salad recipe comes in handy. It’s creamy and tangy, and the tender pulled-apart chicken gives it the best texture. My oh-so-picky father eats with his eyes, too, and this beautiful salad doesn’t disappoint. It’s also a great way to sneak in some healthy fruits and veggies for loved ones who prefer meat for every meal.

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EASY Classic chicken salad recipe

In the world of salads, we certainly aren’t lacking in variety. And while I love a good pasta salad or barley salad, there’s something about a classic chicken salad that just hits the spot for my fam. Tender shredded chicken is tossed in a mayonnaise-based dressing and mixed with juicy red grapes, crisp celery, red onion, and chopped walnuts. I can’t think of one baby shower, potluck, or picnic that hasn’t had a bowl of chicken salad on the table. And it’s so easy to make! No deli counter, no waiting in line, and no hefty price tag—just simple ingredients and a few minutes in the kitchen are all it takes to make this family favorite.

Cost 11.12recipe/11.12 recipe / 11.12recipe/1.39 serving

This Traditional Chicken Salad is creamy, tangy, and full of tender shredded chicken. It's like having a taste of the deli counter at home!

Step-by-step photos can be seen below the recipe card.

• ▢ 1 rotisserie chicken, about 4 cups of meat ($5.97)

• ▢ 1 cup seedless red grapes, quartered ($1.69)

• ▢ 1 cup red onion, diced ($0.61)

• ▢ 1 cup celery, diced ($0.62)

• ▢ ¼ cup chopped walnuts ($1.18)

• ▢ ¾ cup mayonnaise ($0.84)

• ▢ 1 Tbsp white vinegar ($0.02)

• ▢ 1 tsp salt ($0.04)

• ▢ 1 tsp freshly cracked black pepper ($0.15)

• Remove all white and dark meat from one rotisserie chicken. This will yield about 4 cups of meat. Shred meat with 2 forks and set aside.

• Gather the quartered grapes, diced red onion, diced celery, and chopped walnuts.

• In a small mixing bowl, add the mayonnaise, white vinegar, salt and pepper.

• Whisk all dressing ingredients to combine.

• Pour dressing ingredients over the shredded chicken, grapes, celery and walnuts.

• Toss all ingredients together until evenly coated. Enjoy on a sandwich or on top of lettuce greens for a filling salad.

See how we calculate recipe costs here.

Serving: 1cupCalories: 328kcal (16%)Carbohydrates: 6g (2%)Protein: 22g (44%)Fat: 24g (37%)Sodium: 696mg (30%)Fiber: 1g (4%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Traditional Chicken Salad step-by-step photos

Shred chicken: Carve one rotisserie chicken to remove all the white and dark meat – this should yield around 4 cups of meat. Using two forks, shred the chicken into smaller pieces and set aside for now.

Prep remaining ingredients: Gather 1 cup of quartered, seedless red grapes, 1 cup of diced red onion, 1 cup of diced celery, and ¼ cup of chopped walnuts.

Make dressing: Add ¾ cups of mayonnaise, 1 Tbsp white vinegar, 1 tsp salt, and 1 tsp freshly cracked black pepper to a small bowl.

Mix the dressing ingredients well to combine.

Combine dressing with ingredients: Add the 4 cups of shredded chicken, 1 cup of quartered red grapes, 1 cup of diced celery, and ¼ cup of chopped walnuts to a bowl and pour over the chicken salad dressing.

Stir well: Toss all the ingredients together until everything is evenly coated in the dressing.

Serve the chicken salad over a bed of greens, on sandwiches, or any other way you like! This traditional chicken salad is the quickest and easiest way to satisfy your craving for a classic deli-style chicken salad!

Variations

This recipe for chicken salad is the perfect ‘let’s clean out the fridge’ dish. Add some apples and dried cranberries for a Waldorf salad vibe, or mix in some halved cherry tomatoes and avocado for extra freshness. Other ingredients that work well in a traditional chicken salad include hard-boiled eggs, bacon, diced bell peppers, and cooked pasta. Basically, if it’s in your fridge and you think it would taste good in this salad, toss it in!

Serving suggestions

The fun thing about this salad is that it can be served as a main meal or a side. Here are some ways my family enjoys it:

• Served in a halved croissant, in dinner rolls, or between two slices of bread as a sandwich.
• Smothered on crackers or crostini.
• Wrapped in lettuce leaves or tortilla wraps (for the quickest lunch ever!).
• Alongside fried green tomatoes, cooked pasta, or air fryer sweet potato fries.
• On top of lettuce greens for a hearty salad.
• In a baked potato!

Storage Instructions

How long is chicken salad good for depends on the freshness of your ingredients. Cooked chicken can last for 3-4 days in the fridge. If you make this salad on the same day you buy your rotisserie chicken, it should be good for at least 3 days when refrigerated and stored in an airtight container. Keep this in mind if you’re making it ahead of time for a party or meal prep for the week. I do not recommend freezing chicken salad as this recipe contains mayonnaise, and the texture will be damaged by very low temperatures.

Try These Classic Full Meal Salads Next!

• This Tuna Pasta Salad is cool, creamy, and filling enough to count as lunch or dinner all on its own.
• I’d make a Cobb Salad when I want something fresh and pretty enough to bring straight to the table.
• BLT Pasta Salad turns the classic sandwich into a creamy, bacon-y pasta salad with tomatoes, spinach, and bowties!

Posted in: Chicken Recipes, Chicken Salad Recipes, Cost Per Recipe, Dairy Free Recipes, Egg Free Recipes, Gluten free Recipes, Main Dish Recipes, No-Cook Recipes, Recipes, Salad Recipes, Side Dish Recipes, Soy Free Recipes, Under $1.50 per serving

Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes