Homemade Chicken Salad
Homemade chicken salad is a creamy mix of shredded cooked chicken, crunchy celery and red onion, held together with a lemony mustard mayonnaise. There is no cooking at all if you start with leftover roast chicken, and 30 minutes in the fridge lets the flavours settle. It makes enough for four, whether you spoon it onto bread, into a wrap or over salad leaves.
- Total
- 45 min
- Prep
- 15 min
- Serves
- 4
- Per serving
- 420kcal
Choosing and cooking the chicken for homemade chicken salad
Leftover roast chicken is ideal, and so is shop-bought cooked breast without the skin. Use cold meat that has been chilled since it was cooked. If you are starting from raw, poach it gently so it stays tender, then cool it completely before it meets the mayonnaise.
Mayonnaise-based dressings need a sharp edge to taste right. The mustard and lemon here cut the richness, and finely diced celery adds a fresh crunch. A little parsley gives colour and freshness.
How to make homemade chicken salad
Tap a time to start a timer.
- Shred the chicken Pull the cold chicken apart with two forks, or chop it into pieces about 1cm across. Keep it in the fridge until you are ready for the next step.
- Prepare the vegetables Dice the celery and red onion very finely so they mix through evenly, and chop the parsley.
- Make the dressing In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt and pepper.
- Combine Fold the chicken, celery, onion and parsley into the dressing until everything is coated, with no dry patches. Taste, and add a little more pepper or lemon if needed.
- Chill Cover the bowl with cling film and put it in the fridge for at least . Stir before serving, and serve it cold.
Ways to serve it
Pile it onto buttered bread for a sandwich, roll it up in a wrap, or serve it on lettuce with sliced cucumber and tomato. For something warm, pitta bread with chicken uses freshly fried chicken in the same way. For a bigger cold meal built on chicken, there is pasta salad with chicken.
Common problems and fixes for Homemade Chicken Salad
- The salad is watery.
- The chicken or the celery was wet. Pat the chicken dry with kitchen paper, dice the celery finely, and use the salad within a few hours of mixing, as the vegetables release liquid over time.
- The salad tastes heavy and bland.
- It needs acidity and seasoning. Add a squeeze of lemon, a pinch of salt and some pepper, or replace half the mayonnaise with Greek yoghurt for a lighter dressing.
- The chicken is dry and stringy.
- It was overcooked. To poach chicken for the salad, simmer it gently for 15–20 minutes, until there is no pink inside, then cool it in the liquid. Boneless thighs stay juicier than breast.
Frequently asked questions about Homemade Chicken Salad
How long does homemade chicken salad keep in the fridge?
Up to 2 days, in a covered container. Keep it chilled until you serve it, and stir it before use.
Can you freeze it?
No. The mayonnaise separates as it thaws and the salad turns watery. Freeze the plain cooked chicken instead, for up to 3 months, and defrost it in the fridge before mixing.
What can I use instead of mayonnaise?
Mix half mayonnaise and half Greek yoghurt for a lighter salad. You can also use all Greek yoghurt, with an extra squeeze of lemon and another teaspoon of mustard.
Can I use raw chicken?
Not directly. Poach it first: about 700g of raw breast, simmered for 15–20 minutes until white all the way through, then cooled and chilled. Allow about 45 minutes more, and make sure the chicken is cold before you mix.
How did you like the recipe?
4.7 / 5 · 49 ratings
