Chicken Salad

Pro tips

• Chop the cooked chicken finely and evenly so each bite has balanced texture and dressing distribution.
• Add the optional chicken broth slowly—it lightens the salad and prevents it from being too mayonnaise-heavy.
• Chill the finished salad for at least 30 minutes before serving so flavors meld and it's ready for lunch.
• Dice the red onion small so its sharpness distributes without overpowering bites; use scallions for a milder onion flavor.

Substitutions

• Light mayonnaise → Greek yogurt or avocado mayo (lighter, tangier option)
• Red onion → scallions or chives (milder flavor)
• Dijon mustard → whole grain mustard (coarser texture and more visible seeds)
• Seasoned salt → kosher salt plus a pinch of garlic powder and paprika (more control over seasoning)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days; stir gently before serving and add to bread or crackers just before eating to prevent sogginess.

Can I use canned chicken instead of rotisserie?

Yes, use drained canned chicken breast (about 12 oz), though rotisserie chicken has better flavor and texture.

How long does homemade chicken salad last?

Store covered in the refrigerator for up to 3 days. The salad will soften slightly as it sits.

Can I make this ahead for meal prep?

Yes, prepare up to 2 days in advance and store in an airtight container. Add it to bread or crackers just before eating to prevent sogginess.

What can I use instead of light mayo?

Greek yogurt, avocado mayo, or a 50/50 mix of mayo and Greek yogurt all work well for a lighter version.

Is this recipe dairy-free?

No, it contains mayonnaise and Dijon mustard. Use dairy-free mayo if needed, though traditional mayo is already dairy-free.