Classic Chicken Salad

Hand-pulled roasted chicken folded into a creamy dressing - mayo, Dijon, fresh lemon - with celery for crunch and soft herbs throughout. The version you grew up with, made better by starting with a bird worth eating.

Why You'll Love Classic Chicken Salad ❤️

This is the chicken salad you remember - creamy, satisfying, the kind you'd pile onto soft bread without thinking twice. The difference is the chicken. Pasture-raised, properly roasted, hand-pulled. When the foundation is this good, the classic approach doesn't need reinventing. It just needs respect.

Tips and Tricks

• Pull the chicken by hand rather than chopping - the texture holds the dressing better.
• Use room-temperature mayo for easier mixing.
• Don't skip the Dijon - it adds depth without tasting like mustard.
• Let it rest in the fridge before serving. The flavors come together.
• Don't discard the skin. Pressed flat and baked low, it becomes a crisp that adds texture and uses the whole bird.

Variations

• Add a handful of halved grapes or diced apple for sweetness.
• Fold in toasted walnuts or pecans for crunch.
• Swap parsley for tarragon for a more French direction.
• Top with crispy chicken skin chips for texture - pull the skin from the roasted bird, press flat between two sheet pans lined with silpat or parchment, and bake at 350-375°F until golden and shatteringly crisp (~15-20 minutes). Season with flaky salt while warm.

Substitutions

• Mayonnaise → Greek yogurt (tangier, lighter).
• Celery → fennel, finely diced (more aromatic).
• Dijon → whole grain mustard (more texture).

Best served with

• Toasted sourdough or a buttery croissant.
• Butter lettuce cups for a lighter option.
• Alongside a simple green salad.

How to Store Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The salad will hold well - mayo-based dressings keep the chicken moist.

Common Questions

Classic Chicken Salad

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Hand-pulled roasted chicken folded into a creamy dressing - mayo, Dijon, fresh lemon - with celery for crunch and soft herbs throughout. The version you grew up with, made better by starting with a bird worth eating.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Lunch, Main Course, Salad

Cuisine: American

Calories: 370

Ingredients Equipment Method Nutrition

Ingredients

  

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• 3 cups roasted chicken hand-pulled
• ½ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice fresh
• ½ cup celery finely diced
• 2 tablespoon flat-leaf parsley finely chopped
• 1 tablespoon fresh chives finely sliced
• flaky sea salt to taste
• black pepper to taste

Equipment

• Large Mixing Bowl
• Chefs knife
• Cutting board
• Measuring cups and spoons
• Rubber spatula or large spoon
• Whisk
• Airtight Container

Method

 

1. Pull the roasted chicken into bite-sized pieces by hand - irregular shapes are better than uniform cubes. Discard skin or save it for crisps.
2. In a large bowl, whisk together the mayonnaise, Dijon, and lemon juice until smooth.
3. Add the chicken and celery. Fold gently to coat.
4. Add the parsley and chives. Fold again until herbs are evenly distributed.
5. Season with flaky salt and black pepper. Taste and adjust - the lemon should balance the richness without overpowering.
6. Refrigerate for 15-30 minutes before serving to let flavors meld.
7. Spoon the chicken salad into a shallow bowl or onto toasted bread.
8. Finish with a crack of black pepper and a pinch of flaky salt.

Nutrition

Serving: 4servingsCalories: 370kcalCarbohydrates: 1gProtein: 27gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 91mgSodium: 282mgPotassium: 298mgFiber: 0.4gSugar: 0.5gVitamin A: 320IUVitamin C: 5mgCalcium: 24mgIron: 2mg

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