This is a classic chicken salad recipe, but my version has a couple of additions to make it truly the ultimate chicken salad. Chopped chicken is combined with eggs, celery, red onion, and a secret ingredient – keep reading below.
Everyone needs a chicken salad recipe in their collection of go-to dishes. Making homemade chicken salad is simple and fast, requiring only a few common ingredients. It’s ideal for picnics, potlucks, lunches, or light dinners during the warmer months.
Making Chicken Salad
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the equipment you’ll need and to gather all the ingredients required to make Chicken salad. In culinary terms, this is called “Mise en Place,” which means “Everything in its Place.” Prereading the recipe, preparing ingredients, and setting up any needed equipment in advance not only speeds up cooking but also ensures you are familiar with the recipe steps, and that all necessary components are ready for the dish.
The Simple Ingredients You’ll Need:
- Chicken – Use a rotisserie chicken, roasted chicken, chicken left over from last night’s dinner, or poached chicken breasts. Leftover grilled chicken works wonderfully. Even canned chicken can be used, but fresh is preferred. Whichever type of chicken you use, shed and roughly chop to prepare for the recipe. I include instructions to poach chicken breasts in the recipe card below.
- Eggs – Hard-boiled and diced into small pieces. Many recipes don’t include eggs but I can’t imagine chicken salad without them.
- Celery and Red Onion – for flavor and crunch. Be sure to dice it into small pieces.
- Mayonnaise – I used regular mayonnaise but feel free to use your favorite low-fat mayo to lower calories.
- Kosher salt and fresh ground black pepper to taste.
- Cayenne pepper – the secret ingredient, to add an elusive layer of flavor. Just a little, you don’t want to bring the heat.
- Lemon Juice – when combined with the cayenne pepper, this creates a divine mix of unexpected flavor.
How to Prepare Chicken Salad
- Shred, then chop your cooked and cooled chicken and place it in a mixing bowl.
- Add the eggs, celery, red onion, cayenne pepper, salt and pepper, and mayonnaise. Mix to combine. Drizzle the lemon juice over the mixed salad and stir.
- Taste a sample and add salt and pepper to taste.
Storage
You can store chicken salad in the refrigerator for up to 4 days in an airtight container.
Best Chicken Salad Recipe
Chicken salad is a classic recipe. But this version has a secret ingredient that takes it to the next level. It’s easy to make, bright, full of flavor, high in protein, and low in calories. The perfect summer dish to have on hand in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 (4-ounce) servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 pounds of boneless, skinless chicken breasts, or cooked chicken of your choice (see note #1)
- 6 eggs, hard-boiled, chopped
- 1/2 cup red onion, diced small
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Kosher sale
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon Cayenne pepper, or more to your taste
Instructions
- Place chicken breasts in a single layer in a large saucepan. Cover with water up to 1″ above the chicken. Turn the heat to high and bring to a boil. When the pan is boiling, lower the heat to maintain a gentle simmer, and cover it with a lid. Check the chicken every 8 minutes with an instant-read thermometer until it registers an internal temperature of 165°F in the thickest part of the meat. Remove from heat, carefully drain the pan into a sink, and fill with cool water.
- When the chicken is cool enough to handle, shred the chicken, then chop it into even size pieces.
- Place the chicken into a large mixing bowl. Add the chopped eggs, diced red onion, mayonnaise, and cayenne pepper, along with the salt and pepper. Mix to combine.
- Drizzle the lemon juice over the top of the mixed salad. Stir to combine.
- Taste the salad, add salt and pepper to your preference.
- Chill for 30 minutes and serve.
Notes
- You can use any chicken – a rotisserie chicken, roasted chicken, grilled chicken, white or dark meat.
