Classic Chicken Salad Recipe

A delicious and versatile chicken salad perfect for quick lunches or picnics, combining tender chicken with fresh herbs and crunchy vegetables.

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 350

Main Ingredients

2 lbs boneless, skinless chicken breasts or use rotisserie chicken for quick prep
1 each bay leaf
1 tsp salt
0.5 tsp black pepper
4 cups water
0.75 cup mayonnaise high-quality for best results
2 tbsp fresh lemon juice
1 tsp Dijon mustard
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried herbs (thyme or tarragon)
2 stalks celery finely diced
0.25 cup red onion finely minced
0.25 cup fresh parsley chopped
2 each hard-boiled eggs chopped (optional)
0.33 cup toasted pecans or walnuts chopped (optional)
0.25 cup dried cranberries (optional)

Salt and freshly ground black pepper

Cook chicken in water with bay leaf, salt, and pepper until internal temperature reaches 165°F, then cool and shred.
Whisk mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, and herbs to make dressing.
Add diced celery, red onion, parsley, and optional eggs, nuts, cranberries to the dressing.
Fold in shredded chicken, then season with salt and pepper. Chill before serving.

For best flavor, refrigerate for at least 30 minutes before serving.