Can I use rotisserie chicken instead of roasting my own?

Absolutely! While home-roasted chicken provides the best flavor, a grocery store rotisserie chicken works wonderfully for a time-saving option. Simply remove the skin and bones, and dice the meat. You'll need about 3-4 cups of diced chicken.

How long does chicken salad last in the refrigerator?

When stored properly in an airtight container, this chicken salad will stay fresh for 3-4 days in the refrigerator. Never leave chicken salad at room temperature for more than 2 hours for food safety reasons.

Can I make this recipe lighter?

Yes! Try replacing half the mayonnaise with Greek yogurt for a tangier, protein-packed alternative with fewer calories. You can also use light mayonnaise and light sour cream, though the texture may be slightly different.

What's the best bread for chicken salad sandwiches?

Croissants offer a buttery complement to the creamy chicken salad, while toasted sourdough provides nice structural support. Soft brioche buns are delightful too. For a healthier option, whole grain bread or wraps work beautifully.

The Best Chicken Salad Recipe

Description

This chicken salad recipe offers tender, oven-roasted chicken breasts combined with a creamy dressing, celery, and red onion. It’s perfect for sandwiches, wraps, or served on a bed of lettuce, making it a versatile and delicious option for any meal.

Ingredients

Units Scale

Chicken

2 bone-in whole chicken breasts (with skin)
1 tablespoon lemon pepper seasoning
Olive oil, for drizzling

Dressing

3/4 cup mayonnaise
1/4 cup sour cream

Add-ins

1 stalk celery, finely diced
1/2 cup small red onion, finely diced (about 1/4 cup)
2 teaspoons salt (or to taste)
1/2 teaspoon pepper (or to taste)

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Instructions

Preheat the Oven
Preheat your oven to 350°F (177°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing if desired.
Prepare the Chicken
Place the chicken breasts skin-side up on the baking sheet. Drizzle each breast with a bit of olive oil to keep them moist, then sprinkle generously with lemon pepper seasoning for flavor.
Bake the Chicken
Bake in the preheated oven for about 35–45 minutes, or until the chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Allow the chicken to cool completely after baking.
Shred the Chicken
Once the chicken is cool enough to handle, remove the meat from the bones and discard the skin and bones. Cut or shred the chicken into bite-sized pieces.
Make the Dressing
In a medium mixing bowl, combine the mayonnaise, sour cream, finely diced celery, red onion, salt, and pepper. Mix until the dressing is smooth and all ingredients are well incorporated.
Combine Chicken and Dressing
Add the diced chicken to the bowl with the dressing. Stir gently to coat all the pieces evenly with the creamy mixture.
Serve
Serve the chicken salad on your favorite bread, in a wrap, on a bed of lettuce, or enjoy it on its own as a protein-packed dish.

Notes

Roasting bone-in, skin-on breasts yields juicier, more flavorful chicken.
Adjust the seasoning (salt, pepper, lemon pepper) to your preference.
This chicken salad stores well in the refrigerator for up to 3 days.
You can add fresh herbs, grapes, or nuts for extra flavor and texture.

Nutrition

Serving Size: about 1 cup
Calories: 420
Sugar: 2g
Sodium: 900mg
Fat: 32g
Saturated Fat: 7g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 30g
Cholesterol: 105mg