Creamy chicken salad is so simple, but it also feels so special. Whether you eat it by itself on a bed of lettuce or spread it on two thick pieces of bread for picnic food, it’s hard not to love cold chicken salad. Especially on hot summer days or humid fall evenings when standing over a stove just isn’t appealing at all.
When it comes to sandwich fillers, you can’t go wrong with this creamy mayo chicken salad recipe. My grandmother used to call it harvest chicken salad because of the nuts and cranberries. We love the crunch from the pecans and the sweet tanginess the cranberries add.
The first time I made this on my own was for a friend’s bridal shower when I was just learning how to cook. I ambitiously signed up to not only host the shower, but also provide the food. My mom rushed in with this recipe and told me it should be my main dish because I could make it in advance. It took a ton of stress out of the day of the party!
Needless to say, it was a hit and this chicken salad recipe has been with me ever since. Now, I make it for my family every time I have some leftover rotisserie chicken. Heck, sometimes I buy two chickens just so I can make this chicken salad.
Why You’ll Love This Recipe
This creamy chicken salad is one of those back-pocket recipes that works for just about any occasion, and you can tweak it to fit whatever your family likes.
- Budget-friendly: One rotisserie chicken stretches a long way here, and the whole thing costs less than eating out.
- Comes together in minutes: With a store-bought rotisserie chicken, you’ll spend more time eating than prepping.
- Totally customizable: Swap nuts, swap fruits, add whatever you’re in the mood for.
- Great for picky eaters: Pull out any ingredient that doesn’t work for your household, and it still tastes great.
- Perfect cold lunch option: No reheating required, so it’s a grab-and-go situation for busy days.
Ingredient Notes and Substitutions
It’s sooooo easy to customize this chicken salad recipe and make it unique every time you serve it.
- Light mayo: Full-fat mayo works if that’s what you prefer. It’ll be a bit richer. Most the other ingredients here are pretty healthy, so don’t stress it.
- Rotisserie chicken: This is what makes the whole thing so quick. If you’d rather use home-cooked chicken thighs, go for it. Thighs have that juicy, tender texture that works best. Another thing I’ve done is cook chicken in the slow cooker overnight. It’s easy to shred the chicken when I get up in the morning.
- Dried cranberries: These tasty little gems add some delightful tangy sweetness to make your chicken salad surprisingly exciting. Raisins or dried cherries work too. Leave them out completely if you want it more savory.
- Pecans and almond slivers: The combo gives you two different textures. Chopped walnuts are a great swap if that’s what you’ve got on hand.
Tips for Success
A few things that’ll help this turn out perfect every time.
- Chop your nuts and cranberries ahead of time: Get them to the size you want before mixing. A rough chop gives you better texture in every bite.
- Remove the chicken while it’s still warm: If you remove the skin and get all the meat from the bones while the chicken is still warm, it’s much easier.
- Shred the chicken while it’s still a little warm: It pulls apart way easier. If you’re working with a cold rotisserie chicken, give it a few seconds in the microwave to loosen it up.
- Let it chill before serving: You can eat it right away if you want. But half an hour in the fridge will make it absolutely perfect.
Storage and Reheating
When you’re ready to put up the leftovers, put the chicken salad in an airtight container. It will keep in the fridge for up to 4 days. Since this is a cold chicken salad, there’s no reheating involved. Just pull it out and eat.
You can freeze this creamy chicken salad in a freezer-safe container or zipper bag for up to 2 months. Thaw overnight in the fridge before serving. The texture of the nuts might soften a little after freezing, but the flavor stays solid.
Serving Suggestions
Like I said, for lunch ideas, you can’t miss with this yummy chicken salad. Serve it as the main entree on a bed of lettuce. Make it a full meal with a cup of savory soup.
Or of course, chicken salad sandwiches. Wonderful for picnic food, and also perfect for work and school lunches. You can even use it as a snack with crackers. Pile this creamy chicken salad on a croissant or between two slices of sourdough for the best sandwich filler you’ll make all week. It’s also great scooped onto a bed of greens if you’re going lighter.
Kids love having a spread, so you could make little finger sandwiches and serve them with a fruit plate. The sky’s the limit!
FAQs
How far ahead can I make this?
A full day ahead is no problem. It actually tastes better the next day once the flavors have had time to meld. Give it a good stir before serving.
Is this good for meal prep?
It’s one of the best lunch ideas for meal prep because it’s already meant to be eaten cold. Portion it into containers at the start the week and you’ve got lunches handled.
Can I make this dairy-free?
There’s no dairy in this recipe as written. Mayo is egg-based, not dairy. If you need it egg-free, too, vegan mayo options work just fine here.
Notes
One thing I like to do is keep shredded chicken in the freezer. That means I can pull it out anytime to make a quick chicken salad.
Creamy Mayo Chicken Salad Recipe
Ingredients
- 1 Rotisserie chicken completely shredded and chilled
- 1 cup Dried cranberries
- 1 cup Chopped pecans
- 1 cup Almond slivers lightly toasted
- ⅓ cup Mayonnaise Full-fat preferred for structural stability
- 1 tbsp. Fresh lemon juice
- ½ tsp. Garlic powder
- ¼ tsp. Kosher salt
- ¼ tsp. Coarsely cracked black pepper
Instructions
- Place the dried cranberries into a small bowl and pour the 1 tablespoon of fresh lemon juice directly over them. Let them sit for 5 minutes, tossing occasionally. Pro Tip: This is a hydrophilic texturing technique. Dried fruits are moisture-starved and will aggressively suck up liquid. Pre-soaking them in acid plumps up the berries and infuses them with a bright flavor pop, preventing them from stealing moisture directly from your mayonnaise base later.
- Spread your almond slivers and chopped pecans into a dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan continuously, until they release a nutty aroma and turn pale golden. Move them to a cool plate immediately.
- In a separate large mixing bowl, vigorously whisk together the mayonnaise, garlic powder, kosher salt, and coarsely cracked black pepper until the spices are fully suspended in the fat matrix.
- Dump the lemon-soaked cranberries along with any unabsorbed surface juice directly into the mayonnaise bowl. Whisk again to fully emulsify the acid with the heavy dairy lipids. Crucial: Mixing your dressing completely smooth before introducing the meat prevents uneven seasoning clumps and locks the emulsion together so it holds up better during storage.
- Add the shredded rotisserie chicken, toasted pecans, and toasted almond slivers to the dressing bowl.
- Use a rubber spatula or wide spoon to firmly fold the ingredients together from the bottom up until the chicken strands are uniformly insulated in a thin, glossy glaze of mayonnaise. Cover tightly and chill in the refrigerator for at least 30 minutes before serving on croissants or a bed of fresh greens.
