If there’s one dish I could eat every day without getting bored, it would hands-down be a good chicken salad. Not just any version though—I’m talking about a creamy, crunchy, flavor-loaded, protein-packed mix that hits all the right notes. It’s the kind of recipe that works for everyone: home cooks looking for an easy lunch idea, busy parents needing a quick meal prep option, or students searching for a cold lunch dish that actually tastes good.
This recipe is one of those you keep coming back to. It’s simple, it’s versatile, and it makes those weekday lunches feel just a bit more exciting. Plus, it’s the perfect way to use leftover rotisserie chicken. Let me show you how to make it step-by-step.
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Why This Recipe Works
Here’s the thing you need to know: this chicken salad has the ideal balance of creamy, crunchy, sweet, and tangy. You’re getting tender shredded chicken, nutty toasted pecans, chewy sweet dried cranberries, and crisp celery all tossed together in a creamy dressing with a tangy mayo blend.
The best part? It actually gets better as it sits in the fridge. That makes it a top-tier option for meal prep, picnic food, or easy potluck recipes. And if you’re on the hunt for a high-protein, low-effort lunch option, this one’s hard to beat.
Quick Tip: Use Rotisserie Chicken
This is not the time to roast your own. Grab a store-bought rotisserie bird, pull it apart into beautiful shredded pieces, and you’re already halfway to a flavorful chicken salad. Using ready-cooked meat adds depth of flavor without the hassle, and it makes everything come together in under 15 minutes.
If you’ve got leftovers, even better. Check out more ways to use leftover rotisserie chicken on our blog.
Ingredient Breakdown
For the Salad:
- 3 cups shredded rotisserie chicken (or any cooked chicken)
- 1/2 cup toasted pecans, chopped
- 1/3 cup dried cranberries
- 1/2 cup celery, finely chopped
For the Creamy Dressing:
- 1/2 cup mayonnaise (use full-fat for best flavor)
- 1/4 cup sour cream
- 1 tablespoon honey
- 1 teaspoon Dijon mustard (don’t sub with yellow mustard)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon poppy seeds (optional, but adds great texture)
The dressing is where the magic happens. That tangy mayo blend with a little sweetness from honey and bite from Dijon mustard brings everything together. Trust me, you’ll want to lick the spoon. It’s the ultimate dressing for a cold, creamy salad.
Fun Variations to Try
This chicken salad recipe is super adaptable. You can swap out or add ingredients based on what you have or crave. Here are a few favorites:
- Grapes and Almonds: Swap cranberries for halved grapes and use sliced almonds for a lighter, fruity variation.
- Curried Chicken Salad: Add a teaspoon of curry powder to the dressing and throw in golden raisins for a warm, spiced twist.
- Pesto Style: Stir a spoonful of pesto into your creamy base for an herby kick.
- Pineapple Twist: Love sweet and savory? Experiment with sweet and tangy pineapple chicken variations.
- Mexican Inspired: Add roasted corn, lime juice, and a sprinkle of chili powder for a Tex-Mex vibe. It’s a whole new way to enjoy a refreshing chicken salad.
How to Make It Step-by-Step
- Toast the Pecans: Heat a dry skillet over medium heat. Toss in the pecans and toast until they’re golden and fragrant, about 3-5 minutes. Let them cool.
- Shred the Chicken: Use your hands or two forks to pull it apart. No need to overthink it—just aim for bite-sized pieces.
- Chop the Celery and Cranberries: Keep things small and uniform for an even mix. These ingredients bring that classic chicken salad crunch and chew.
- Make the Dressing: In a large bowl, whisk together mayo, sour cream, honey, Dijon mustard, lemon juice, salt, pepper, and poppy seeds (if using). This creamy blend brings out the richness in every bite of chicken salad.
- Combine Everything: Add chicken, pecans, cranberries, and celery to the bowl with the dressing. Mix gently until well-coated.
- Taste Test: Add more salt, pepper, or lemon if needed to balance it just right.
- Chill It: Let it rest in the fridge for at least 30 minutes. The flavors will mingle and deepen, making your creamy chicken salad even better.
Serving Suggestions
This is where it gets fun. You can dress this dish up or down, depending on the occasion.
- Sandwich: Pile your chicken salad high between two slices of sourdough or multigrain bread.
- Croissants: Fancy brunch? Serve it on buttery crescent rolls for brunch.
- Lettuce Wraps: For a low-carb option, go with crisp romaine or butter lettuce.
- Apple Slices & Crackers: Make it a party dip!
- In a Pita or Tortilla: Wrap it up with some greens for a filling lunch.
- Over a Salad: Spoon it over a bed of fresh greens to turn it into a protein-packed salad bowl.
- Picnic Ready: Pack it chilled with a side of cucumber tomato salad.
- With a Side of Wings: Try these crispy chicken wings as a protein-packed side.
Even something simple with mayo and fresh herbs can feel like something special when you switch up the presentation.
Storage Tips for This Dish
This creamy chicken salad stores beautifully in the fridge, which makes it ideal for lunch prep or grab-and-go snacks.
- Refrigerate it in an airtight container for 3 to 5 days.
- Do Not Freeze: Mayo and sour cream don’t freeze well, so enjoy it fresh.
- Meal Prep Tip: Keep dressing separate if prepping ahead for a picnic or party.
Cold lunch dishes like this are a lifesaver during busy weeks.
Nutrition Facts (Per Serving)
- Calories: ~312
- Protein: 23g
- Fat: 21g
- Carbohydrates: 11g
This protein-rich chicken salad recipe is a great fit for anyone watching their macros or looking for a light but satisfying lunch.
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Chicken Salad – The Best Chicken Salad Recipe for Every Occasion
- Total Time: 15 minutes
- Yield: 4 servings
Description
A flavorful, creamy chicken salad packed with juicy rotisserie chicken, toasted pecans, cranberries, and a tangy mayo dressing. Perfect for meal prep, lunches, or light dinners.
Ingredients
- 4 cups shredded rotisserie chicken (or leftover cooked chicken)
- 1/2 cup toasted pecans (rough chopped)
- 1/3 cup dried cranberries
- 2 stalks celery (finely diced)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1 teaspoon poppy seeds
Instructions
- In a dry skillet over medium heat, toast the chopped pecans for 3–4 minutes until fragrant.
- Shred the chicken into bite-sized pieces using forks or your hands.
- Combine shredded chicken, toasted pecans, cranberries, and diced celery in a large bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, salt, pepper, and optional poppy seeds.
- Pour dressing over the chicken mixture and toss gently until evenly coated.
- Refrigerate for at least 30 minutes before serving to enhance flavor.
Notes
For a healthier version, swap sour cream for Greek yogurt and omit cranberries and honey. Great for sandwiches, wraps, or lettuce cups. Avoid freezing due to the creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 312
- Sugar: 5g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 75mg
Final Thoughts
This isn’t just a salad—it’s a game plan for easy, flavor-packed meals all week long. Whether you’re making lunch for your kids, prepping for work, or hosting a summer gathering, this classic cold lunch recipe checks all the boxes.
It’s creamy, crunchy, satisfying, and endlessly flexible. You can mix it up with different flavors like curry or pineapple, or go classic and keep it simple.
Want to try another creamy dish? Creamy garlic herb chicken is another creamy delight worth trying. Craving something heartier? Explore this Chicken Caesar Pasta Salad for a hearty alternative.
Whatever your taste, this is one chicken salad worth making and sharing—over and over again.
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