Classic Creamy Chicken Salad in 15 Minutes

Classic Creamy Chicken Salad

Distinct pieces of chicken, crisp celery, and scallions give this cold chicken salad its chunky texture. A mayonnaise dressing with a little sour cream and Dijon coats the ingredients without pooling in the bowl. Use cooked chicken or rotisserie chicken to assemble it in about 15 minutes. Add the dressing gradually: chicken varies in moisture, and a lighter coating is easier to adjust than an overly wet salad. Serve it right away or chill it briefly.

Ingredients

• 1 1/2 pounds cooked chicken, cooled and chopped into bite-size pieces (about 4 cups; 680g)
• 1/2 cup mayonnaise (110g)
• 2 tablespoons sour cream (30g)
• 3/4 cup finely diced celery (about 2 ribs; 75g)
• 1/4 cup thinly sliced scallions (about 2 scallions; 25g)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

How to Make Classic Creamy Chicken Salad

1. Prepare the chicken: Use fully cooked, cooled chicken. Remove the skin and bones if using rotisserie chicken, then chop the meat into irregular bite-size pieces, leaving a few natural shreds.
2. Mix the dressing: In a small bowl, stir together the mayonnaise, sour cream, Dijon, salt, and pepper until smooth. If the chicken is well seasoned, start with less salt.
3. Combine: Put the chicken, celery, and scallions in a large bowl. Fold in most of the dressing gently, then add the rest a spoonful at a time only if needed. The dressing should cling to the pieces without pooling in the bowl.
4. Taste and adjust: Add salt or pepper as needed. If the salad seems dry, fold in a little more mayonnaise without mashing the chicken.
5. Serve or chill: Spoon into a shared bowl and serve immediately, or cover and refrigerate for about 30 minutes to let the flavors meld. Stir gently before serving.

Choosing and Cutting the Chicken

Cooked chicken breast, rotisserie chicken, and other cooked leftovers all work. Let warm chicken cool before mixing it with the dressing. Keep the pieces bite-size rather than finely chopping or processing them; the chicken should remain distinct from the diced celery and scallions.

If starting with raw chicken, cook it to 165°F (75°C) in the thickest part, then cool it before making the salad.

Serving and Storage

Serve the chicken salad in a bowl with crackers, spoon it into bread or a croissant, or serve it on lettuce.

Store the assembled salad covered in an airtight container in the refrigerator at 40°F (5°C) or below and use it within 3–4 days. Chicken may absorb some dressing as it sits; stir gently and add mayonnaise a spoonful at a time if the salad seems dry. Do not reheat it.

Discard chicken salad left at room temperature for more than 2 hours, or after 1 hour if the temperature is above 90°F (30°C). Freezing is not recommended because the mayonnaise-based dressing can change texture after thawing.

Nutrition

Approximate nutrition per serving, based on 1 of 6 servings (about 155g): 330 calories, 36g protein, 18g fat, and 1g carbohydrates. Per 100g: 210 calories, 23g protein, 11g fat, and 1g carbohydrates. Values vary with the chicken and mayonnaise used.