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This creamy chicken salad is so nostalgic for us! It came from GRANDMA!
You know those foods that instantly transport you to a memory? This is one of those foods! Grandma ALWAYS made a big batch of chicken salad when we came to her house. We’d eat it for lunch with fresh fruit and a green salad. We also frequently serve it at family parties and showers, so it’s associated with celebrations and love.
Every ingredient complements each other and the mayo dressing has loads of flavor. The chicken is tender and well seasoned, and the celery and sliced almonds give it the BEST crunch.
This recipe is really easy to whip up. Just like Grandma, we love mixing up a big batch and eating it on croissants for weekday lunches or serving at get-togethers.
It’s the classic side to serve at any get-together. It’s great with our go-to Broccoli Salad and Pasta Salad recipes.
For more favorites, try our Ham Salad and Avocado Egg Salad!
Why we think you’ll love it:
- The FLAVOR! Every ingredient complements each other and the mayo dressing has loads of flavor – just like Grandma made.
- Textures. The celery and sliced almonds give it the BEST crunch.
- Party perfect. This easy salad whips up in minutes and stores great – great for making ahead and serving at parties and gatherings.
Creamy Chicken Salad Ingredients And Substitutions
- 6 chicken breasts, cooked and cubed (rotisserie chicken and shredded chicken work too) – about 3 cups cooked chicken
- 1 ½ cups chopped celery
- ½ cup heavy whipping cream
- 1 cup mayonnaise – or Miracle Whip or Low-fat plain Greek yogurt
- 2 tablespoons lemon juice – freshly squeezed or from a bottle
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup sliced almonds – or chopped walnuts, cashews, or pecans
- 2 teaspoons chopped fresh parsley
- optional mix-ins – sliced grapes, raisins, dried cranberries, chopped apple, green onion, or red onion
- serve with – croissants, multi-grain bread, dinner rolls, French Bread, crackers, lettuce, pita bread, and more
How to Make Creamy Chicken Salad
- MIX. In a large bowl, combine chopped, cubed chicken and celery.
- In another bowl, whip cream by hand until thickened. Add lemon juice, mayonnaise, salt, and pepper. Whisk together until smooth.
- Pour dressing over chicken and celery. Add sliced almonds and mix until combined.
- CHILL. Cover the chicken salad and refrigerate for at least an hour before serving. It’s best served chilled. Sprinkle with chopped parsley before serving.
Kristyn’s Recipe Tips
- We keep a large batch of cooked chicken in the freezer. This makes it easy to grab and thaw whenever we’re making a recipe that calls for it.
- Our favorite way to serve chicken salad is as a sandwich on a croissant, but it can be scooped with tortilla chips or crackers, in a lettuce wrap, or in a tortilla.
- Sometimes we’ll add fruit such as sliced grapes, raisins, dried cranberries, or chopped apples.
Creamy Chicken Salad
Ingredients
- 6 chicken breasts, cooked and cubed (rotisserie chicken and shredded chicken work too)
- 1½ cups chopped celery
- ½ cup heavy whipping cream
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup sliced almonds
- 2 teaspoons chopped fresh parsley
Instructions
- In a large bowl, combine chopped chicken and celery.
- In another bowl, whip cream by hand until thickened. Add lemon juice, mayonnaise, salt, and pepper. Whisk together until smooth.
- Pour dressing over chicken and celery. Add sliced almonds and mix until combined.
- Refrigerate for at least 1 hour. Sprinkle with chopped parsley before serving.
Video
Notes
- We keep a large batch of cooked chicken in the freezer. This makes it easy to grab and thaw whenever we’re making a recipe that calls for it.
- Our favorite way to serve chicken salad is as a sandwich on a croissant, but it can be scooped with tortilla chips or crackers, or rolled in lettuce or in a tortilla.
- Sometimes we’ll add fruit such as sliced grapes, raisins, dried cranberries, or chopped apples.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the ingredients 1-2 days ahead. Keep the chicken, celery, almonds, and parsley in one bowl and the dressing in a separate container in the refrigerator. Stir together before serving.
Store leftovers in an airtight container in the fridge for 2-3 days.
Complete The Meal
Sides
Fruit Salad Recipe
1 hr 20 mins
Wedge Salad
4 hrs 15 mins
Veggie Cups
15 mins
Strawberry Spinach Salad
1 hr 15 mins
Chicken Recipes
Chicken Salad with Grapes
1 hr 10 mins
Avocado Chicken Salad
10 mins
Cashew Chicken Salad
5 mins
Rice-a-Roni Chicken Salad
13 mins
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This recipe was originally published May 2019.
I’m totally making this. The only change I’m making is that it won’t be rotisserie chicken, it’ll be canned chicken instead. I’m super excited to make it and get the ingredients when I go to the store. It’ll be awesome!
I hope you love it as much as we do! Canned chicken is a great option!
Have used this recipes several times! It’s always a hit!
Looking to make the Chicken Salad recipe.
Hope you like it!!