10 Best Chicken Salad Recipe Ideas for Every Craving

Classic Chicken Salad

This timeless Classic Chicken Salad recipe creates a perfect balance of tender chicken, creamy mayonnaise, and crisp celery that’s ideal for sandwiches, wraps, or served over fresh greens.

Ingredients:

• 3 cups cooked chicken breast, diced or shredded
• 1/2 cup mayonnaise
• 2 celery stalks, finely chopped
• 1 small onion, finely diced (optional)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 hard-boiled eggs, chopped (optional)

Instructions:

1. Prepare the chicken: If using raw chicken, cook 2-3 chicken breasts by poaching, baking, or grilling until internal temperature reaches 165°F (74°C). Let cool completely, then dice into bite-sized pieces.
2. Mix the dressing: In a large mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth and well combined.
3. Add vegetables: Fold in the chopped celery and onion (if using) into the dressing mixture.
4. Combine chicken: Add the diced chicken to the bowl and gently fold until all pieces are evenly coated with the dressing.
5. Add finishing touches: Stir in chopped parsley and hard-boiled eggs if desired.
6. Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled on bread for sandwiches, in wraps, or over a bed of lettuce.

Serving Suggestions:

• Classic chicken salad sandwich on toasted bread
• Stuffed into croissants or pita pockets
• Served over mixed greens as a salad
• As a filling for wraps or tortillas

Storage:

Store covered in the refrigerator for up to 3 days. Stir gently before serving if mixture has separated.

Buffalo Chicken Salad

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup buffalo sauce (divided)
• 1/4 cup mayonnaise
• 2 tablespoons blue cheese dressing
• 2 celery stalks, finely diced
• 1/4 cup blue cheese crumbles
• 2 tablespoons green onions, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Mixed greens or lettuce for serving
• Optional: carrot sticks, crackers, or bread for serving

Instructions:

1. Prepare the chicken: If using raw chicken, cook 2 chicken breasts by boiling, baking, or grilling until internal temperature reaches 165°F (74°C). Let cool completely, then shred into bite-sized pieces using two forks.
2. Season the chicken: In a large mixing bowl, combine the shredded chicken with 1/4 cup of buffalo sauce. Toss well to coat evenly and let marinate for 10-15 minutes.
3. Make the dressing: In a small bowl, whisk together mayonnaise, blue cheese dressing, remaining 1/4 cup buffalo sauce, and lemon juice until smooth and well combined.
4. Combine ingredients: Add the diced celery, blue cheese crumbles, and chopped green onions to the seasoned chicken. Pour the dressing over the mixture and gently fold everything together until well coated.
5. Season and chill: Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
6. Serve: Serve the buffalo chicken salad over a bed of mixed greens or lettuce. Can also be served with crackers, toasted bread, or stuffed into pita pockets. Garnish with additional blue cheese crumbles and a drizzle of buffalo sauce if desired.

Tips:

• For extra heat, add a pinch of cayenne pepper or hot sauce to taste
• Let the salad chill for at least 2 hours for best flavor development
• Can be stored in refrigerator for up to 3 days
• For a lighter version, substitute Greek yogurt for half the mayonnaise

Caesar Chicken Salad

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 8 cups romaine lettuce, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 cup croutons (homemade or store-bought)
• Salt and black pepper to taste
• 2 tablespoons olive oil

For Caesar Dressing:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 2 anchovy fillets, minced (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
2. Make the dressing: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add grated Parmesan and minced anchovies if using. Season with salt and pepper. Mix until smooth.
3. Prepare the salad: Wash and chop romaine lettuce into bite-sized pieces. Pat dry with paper towels.
4. Assemble the salad: In a large bowl, toss romaine lettuce with Caesar dressing until evenly coated. Add sliced chicken on top.
5. Garnish and serve: Sprinkle with additional Parmesan cheese and croutons. Serve immediately while chicken is still warm.

Tips:

For extra flavor, marinate the chicken in some of the Caesar dressing for 30 minutes before cooking. You can also make homemade croutons by toasting cubed bread with olive oil and garlic until golden brown.

Chicken Waldorf Salad

Ingredients:

• 2 cups cooked chicken breast, diced
• 2 medium apples, cored and diced (leave skin on)
• 2 celery stalks, finely chopped
• 1 cup red grapes, halved
• 1/2 cup walnuts, roughly chopped
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

1. Prepare the chicken: If using raw chicken, season chicken breasts with salt and pepper, then cook in a skillet over medium heat for 6-7 minutes per side until fully cooked. Let cool completely, then dice into bite-sized pieces.
2. Prepare the fruits and vegetables: Wash and dice the apples into small cubes. Finely chop the celery. Halve the grapes and roughly chop the walnuts.
3. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Season with salt and pepper to taste.
4. Combine ingredients: In a large mixing bowl, combine the diced chicken, apples, celery, grapes, and walnuts.
5. Add dressing: Pour the creamy dressing over the chicken mixture and gently toss until all ingredients are evenly coated.
6. Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled over fresh lettuce leaves or in sandwiches.

Serving suggestions: This elegant salad can be served as a light lunch, stuffed into croissants for sandwiches, or as a side dish at dinner parties. The combination of sweet and savory flavors makes it perfect for any occasion.

Asian Chicken Salad

Ingredients:

For the Salad:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 6 cups mixed greens (lettuce, spinach, cabbage)
• 1 cup mandarin orange segments (fresh or canned, drained)
• 1/2 cup sliced almonds, toasted
• 2 tablespoons sesame seeds
• 1/2 cup crispy chow mein noodles
• 2 green onions, sliced
• 1/2 cup shredded carrots

For the Asian Dressing:

• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• Salt and pepper to taste

Instructions:

1. Prepare the chicken: Season chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into thin strips.
2. Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced ginger, and garlic. Slowly drizzle in vegetable oil while whisking continuously until emulsified. Season with salt and pepper.
3. Toast the almonds: In a dry skillet over medium heat, toast sliced almonds for 2-3 minutes until golden brown, stirring frequently to prevent burning.
4. Assemble the salad: In a large bowl, combine mixed greens, mandarin oranges, shredded carrots, and green onions. Add sliced chicken on top.
5. Finish and serve: Drizzle the Asian dressing over the salad and toss gently. Top with toasted almonds, sesame seeds, and crispy chow mein noodles. Serve immediately.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Tips: For extra flavor, marinate the chicken in 2 tablespoons of the dressing for 30 minutes before cooking. The salad is best served immediately after dressing to maintain the crispiness of the toppings.

Chicken Cobb Salad

This classic American Chicken Cobb Salad is a hearty, nutritious meal that combines fresh greens with protein-rich toppings. Follow these steps to create the perfect balanced salad.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 6 cups mixed greens (romaine, arugula, and iceberg lettuce)
• 4 slices bacon
• 2 hard-boiled eggs
• 1 ripe avocado
• 4 oz blue cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Your favorite salad dressing (ranch or blue cheese recommended)

Instructions:

1. Prepare the chicken: Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
2. Cook the bacon: In the same pan, cook bacon until crispy, about 4-5 minutes per side. Transfer to paper towels to drain, then chop into bite-sized pieces.
3. Prepare the eggs: If not already prepared, hard-boil eggs by placing them in boiling water for 10 minutes. Cool in ice water, peel, and chop into wedges.
4. Prepare vegetables: Wash and chop the mixed greens. Slice the avocado just before serving to prevent browning. Halve the cherry tomatoes and slice the red onion.
5. Assemble the salad: Arrange mixed greens on a large serving platter or individual plates. Create rows or sections with each topping: sliced chicken, bacon pieces, egg wedges, avocado slices, cherry tomatoes, red onion, and crumbled blue cheese.
6. Serve: Drizzle with your preferred dressing just before serving. Serve immediately while chicken is still warm for the best experience.

Chef’s Tips:

• For extra flavor, marinate chicken in herbs and garlic for 30 minutes before cooking
• Toast the bacon until extra crispy for better texture contrast
• Add a squeeze of lemon juice to avocado to prevent browning
• This salad is best served immediately after assembly

Mexican Chicken Salad

This vibrant Mexican Chicken Salad combines tender seasoned chicken with fresh vegetables and a tangy lime vinaigrette for a perfect balance of flavors and textures.

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Salad:

• 6 cups mixed greens (romaine, spinach, or your choice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups corn kernels (fresh, frozen, or canned)
• 2 large tomatoes, diced
• 2 ripe avocados, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup crumbled queso fresco or feta cheese

For the Lime Vinaigrette:

• 1/4 cup fresh lime juice
• 1/3 cup olive oil
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Season the chicken: In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Pat chicken breasts dry and rub the spice mixture all over both sides.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
3. Prepare the vinaigrette: In a jar or small bowl, whisk together lime juice, olive oil, honey, minced garlic, Dijon mustard, salt, and pepper until well combined.
4. Prepare the vegetables: If using fresh corn, cook kernels in boiling water for 3-4 minutes until tender. Drain and cool. Dice tomatoes, slice avocados, and thinly slice red onion.
5. Assemble the salad: In a large salad bowl, combine mixed greens, black beans, corn, diced tomatoes, and sliced red onion. Add the sliced chicken on top.
6. Dress and serve: Drizzle the lime vinaigrette over the salad and toss gently to combine. Top with sliced avocados, fresh cilantro, and crumbled cheese. Serve immediately for best freshness.

Tips:

• For extra flavor, grill the chicken instead of pan-frying
• Add jalapeños for extra heat
• This salad can be made ahead – just add avocado and dressing right before serving
• Serve with tortilla chips on the side for extra crunch

Chicken Pasta Salad

This delicious Chicken Pasta Salad is perfect for meal prep, potlucks, or a satisfying lunch. It combines tender chicken, pasta, and fresh vegetables with a creamy dressing.

Ingredients:

• 2 cups cooked chicken breast, diced
• 3 cups pasta (penne, rotini, or bow-tie), cooked and cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup celery, chopped
• 1/2 cup bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the pasta: Boil pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool completely.
2. Prepare the chicken: If not already cooked, season chicken breast with salt and pepper. Cook in a skillet over medium heat for 6-7 minutes per side until internal temperature reaches 165°F. Let cool and dice into bite-sized pieces.
3. Prepare vegetables: Wash and chop all vegetables – halve cherry tomatoes, dice red onion, chop celery and bell pepper, and chop fresh parsley.
4. Make the dressing: In a small bowl, whisk together mayonnaise, olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
5. Assemble the salad: In a large bowl, combine the cooled pasta, diced chicken, and all prepared vegetables. Add the dressing and toss gently to coat everything evenly.
6. Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve chilled and enjoy!

Tips: This salad can be made up to 2 days ahead and stored in the refrigerator. Add fresh herbs just before serving for the best flavor. You can substitute the creamy dressing with a vinaigrette made from olive oil, vinegar, and herbs if preferred.

Chicken Caprese Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz fresh mozzarella cheese, sliced
• 2 large ripe tomatoes, sliced
• 1/4 cup fresh basil leaves
• 4 cups mixed greens or arugula
• 3 tbsp balsamic glaze
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the chicken: Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a grill pan or skillet over medium-high heat.
2. Cook the chicken: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
3. Prepare the vegetables: Wash and slice tomatoes into 1/4-inch thick rounds. Slice fresh mozzarella into similar thickness. Rinse basil leaves and pat dry.
4. Assemble the salad: Arrange mixed greens on a large serving platter. Top with sliced chicken, mozzarella, and tomato slices in an alternating pattern.
5. Add finishing touches: Scatter fresh basil leaves over the salad. Drizzle with balsamic glaze just before serving.
6. Serve: Serve immediately while chicken is still warm. Provide additional balsamic glaze on the side if desired.

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 4

BBQ Chicken Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp BBQ seasoning
• 1 tbsp olive oil
• 6 cups mixed greens (lettuce, spinach, arugula)
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crispy fried onions
• 1/4 cup tortilla strips

For BBQ Ranch Dressing:

• 1/3 cup ranch dressing
• 3 tbsp BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Prepare the chicken: Season chicken breasts with BBQ seasoning on both sides. Heat olive oil in a large skillet over medium-high heat.
2. Cook the chicken: Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
3. Make the dressing: In a small bowl, whisk together ranch dressing, BBQ sauce, apple cider vinegar, and honey. Season with salt and pepper.
4. Prepare the salad: In a large bowl, combine mixed greens, corn, red onion, and cherry tomatoes.
5. Assemble: Add sliced BBQ chicken on top of the salad. Drizzle with BBQ ranch dressing.
6. Garnish and serve: Top with crispy fried onions and tortilla strips for extra crunch. Serve immediately.

Serves 4. Preparation time: 15 minutes. Cooking time: 15 minutes.

With these 10 amazing chicken salad recipe options at your fingertips, you’ll never run out of delicious meal ideas. Each recipe offers a unique flavor profile and cooking approach, ensuring there’s always something new to try. Whether you prefer the traditional comfort of a classic chicken salad recipe or want to adventure into bold international flavors, these versatile dishes will keep your taste buds excited and your meal prep interesting. So grab your apron, pick your favorite recipe, and start creating memorable meals that your family and friends will absolutely love!