Ingredient Notes, Additions & Substitutions
Chicken: I love using shredded rotisserie chicken breast for this recipe for ease and convenience. You can also or
Mayo: There are so few ingredients in this recipe, so every ingredient shines! For the best results, use a good-quality, full-fat mayo. If you’re in the South, Duke’s is king. Out West, we love Best Foods (Hellmann’s).
You can also substitute Greek yogurt, sour cream, or even ranch dressing!
Onion: A good sweet yellow onion is traditional, but red onion or even green onion (white tops) work just fine.
Relish: Sweet pickle relish is a classic chicken salad staple! You can also use chopped sweet pickles.
Eggs: Hard-boiled eggs add extra texture and protein to this yummy chicken salad, which I can’t argue with! Eggs are traditional in a classic, old-fashioned chicken salad, but feel free to leave them out if you like.
Casey’s Tips
- Chill: For the best flavor, allow the chicken salad to chill in the fridge for a couple of hours.
- Shredding the chicken: To get the finely shredded, smooth texture to this salad, use a stand mixer, hand mixer, or even your food processor! It’s so easy and was such a game-changer when I discovered it.
- Prep ahead: Shred your chicken and boil the eggs the day before if you want this salad to come together even more quickly.
- Storage: This salad is great stored in the fridge in an for 3 days. For the best texture, add a little mayo and give it a good stir when prepping any leftovers. Chicken salad doesn’t freeze well, but if you need to freeze it,
How to serve
Sandwiches and wraps: This classic chicken salad is perfect on a soft roll, croissant, or wrapped in a tortilla. Add some lettuce and tomato, too!
With crackers or pita chips: This is my favorite way to enjoy this salad when I am having it for lunch!
High protein, low carb: Serve it over a bed of mixed greens for a simple and easy lunch or light dinner.
