Simple Chicken Salad
Simple Chicken Salad
This straightforward chicken salad is designed for sandwiches, wraps, crackers, or a packed lunch. Celery and scallion add crunch without overwhelming the chicken, and a yogurt-mayonnaise dressing keeps the mixture creamy and bright. Starting with fully cooked chicken makes the recipe fast, but careful chilling still matters.
Equipment and timing
- Medium mixing bowl
- Fine-mesh strainer
- Cutting board and knife
Yield: 6 servings, about 1/2 cup each
Preparation: 15 minutes
Chilling: 30 minutes
Ingredients
- 3 cups chopped cooked chicken breast, or two 12.5-ounce cans chicken, thoroughly drained
- 1/3 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 celery rib, finely diced
- 2 scallions, thinly sliced
- 2 tablespoons chopped dill pickles, optional
- 1/2 teaspoon dried dill or 1 tablespoon chopped fresh dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
Method
- If using canned chicken, drain it in a fine-mesh strainer and press gently to remove excess liquid. Flake or chop the chicken into bite-size pieces.
- In the bowl, whisk yogurt, mayonnaise, lemon juice, mustard, dill, garlic powder, salt, and pepper until smooth.
- Add chicken, celery, scallions, and pickles. Fold until evenly coated, breaking up only the largest pieces. Taste and adjust the lemon, salt, and pepper.
- Cover and refrigerate for at least 30 minutes. Stir once before portioning into six servings.
Ingredient notes and variations
Rotisserie chicken works well after the skin and bones are removed. If it is heavily seasoned, begin with less salt. For a sweeter variation, fold in 1/2 cup halved seedless grapes; for more crunch, add 1/4 cup diced apple just before serving. Chopped parsley can replace dill. If you prefer a looser salad, add another spoonful of yogurt rather than water.
Serve in lettuce cups, on toasted bread, in a tortilla, or beside sliced vegetables and crackers. Keep crackers separate until eating so they stay crisp.
Cooked chicken varies in moisture. If the salad seems dry after chilling, fold in one tablespoon of yogurt at a time. If it seems loose, add more chicken or finely diced celery rather than draining away the seasoned dressing. Always taste it cold, because chilling softens the perception of salt and acidity.
To poach chicken specifically for this salad, simmer boneless breasts gently until the thickest part reaches 165°F/74°C, then cool before chopping. Avoid a hard boil, which can make the meat stringy. Never mix warm chicken directly into the chilled dressing.
Food safety and storage
Use chicken that was cooked to 165°F/74°C and cooled promptly. Refrigerate the finished salad at 40°F/4°C or colder and use within 3 days. When packing it, include an ice pack and do not leave it at room temperature for more than 2 hours, or 1 hour above 90°F/32°C. Freezing is not recommended because the dressing may separate and the vegetables lose their crunch.
