Chicken Salad is perfect for light lunches or picnics at the park! Eat your creamy chicken salad on a croissant, in a salad, or by itself!
Grandma’s Easy Chicken Salad
This chicken salad recipe is nostalgic for me! It came from my sweet Grandma.
Every ingredient compliments each other and the mayo dressing has lots 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, I love mixing up a big batch and eating it on croissants for weekday lunches or serving at get togethers.
How to Make chicken salad
You’re going to need about 3 cups of chicken for this recipe. Feel free to cook your chicken however you’d like.
CHICKEN. We like to bake the chicken in the oven, but you can also use canned chicken, chopped, rotisserie chicken or shredded chicken. Sometimes, I even boil my chicken breasts, cut it into cubes, and then season with a little salt and pepper.
DRESSING. Chop the chicken and celery, and set aside while you make the dressing. Whip the whipping cream in a large bowl, until thickened. Add lemon juice, mayo, salt and pepper and whisk together.
CHILL + SERVE. Add in the chicken, celery, parsley and almonds to the mayo dressing. Cover the chicken salad and refrigerate for at least an hour before serving. It’s best served chilled.
Tip: There are a few substitutes for the mayo if you’d rather use something else. Low-fat plain greek yogurt, or sour cream.
There are lots of different versions of chicken salad out there. Here are a few additional ingredient add-in options to try:
- fruit: sliced grapes, raisins, dried cranberries, chopped apple
- other nuts: walnuts, cashews, pecans
- water chestnuts
- green onions
- curry powder
Serving + SToring
Make for a crowd: This recipe will serve up to 8 people! Double it or triple it if you’re making it for a larger crowd or party. Here is a party serving guide
- 8-10 people – 1 batch
- 16-18 people – 2 batches
- 24-25 people – 3 batches
- 32-34 people – 4 batcahes
What to serve with chicken salad: There are tons of ways to serve chicken salad. I love it as a sandwich on yummy rolls, sliced bread, or croissants. Fresh fruit or veggies are delicious side dishes on the side of chicken salad sandwiches.
If you want a lower-carb option, try eating it in a lettuce wrap, or even on top of chopped lettuce as a salad.
These sandwiches are popular at showers, family reunions, and other large gatherings because they easily feed a crowd. And it can be made ahead of time!
Here are some of our favorite breads to serve it with:
STORE chicken salad in the fridge for up to 5 days. Make it a few days ahead of time if you need to! I do not recommend freezing chicken salad, it is always better when made fresh!
I hope you enjoy this recipe! It’s definitely one we love to make for showers and get togethers.
For more salads, check out:
- Egg Salad
- Jello Pretzel Salad
- Strawberry Broccoli Salad
- Tuna Salad
- Cheesecake Fruit Salad
- Buffalo Chicken Salad
- Ham Salad
Chicken Salad Recipe
- 6 chicken breasts, cooked and cubed (rotisserie chicken and shredded chicken work too)
- 1 ½ cups celery, halved, sliced and chopped
- ½ cup heavy whipping cream
- 2 tbsp lemon juice
- 1 cup mayonnaise
- 1 tsp salt
- ½ tsp pepper
- ½ cup sliced almonds
- 2 tsp chopped parsley
- In a large bowl, add chopped chicken and celery.
- In another bowl, make dressing by whipping heavy whipping cream, until thickened. Add lemon juice, mayonnaise, salt and pepper. Whisk together until smooth.
- Pour dressing over chicken and celery. Add sliced almonds and mix.
- Refrigerate for at least 1 hour. Sprinkle with chopped parsley before serving.