5 Craveable Chicken Salad Recipes

Chicken salad is the quiet hero of weeknight dinners and last minute lunches. It’s fast, flexible  and always feels a little fancy, even when you toss it together in ten minutes. Today we’re leveling up with five creative versions, each one bright, bold, and full of crunch!

1. Classic Deli Chicken Salad

This is the chicken salad you want on toasted sourdough with a pickle on the side. It’s creamy, crisp, and slightly tangy, with just enough sweetness to keep things balanced. Perfect for meal prep, picnics, or that 3 p.m. snack you swear you didn’t plan.

Ingredients:

• 3 cups cooked chicken, finely chopped or shredded
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup sliced almonds or chopped pecans (optional)
• 2 tablespoons chopped fresh dill or parsley

Instructions:

1. In a large bowl, whisk together mayonnaise, yogurt, Dijon, lemon juice, honey, garlic powder, salt, and pepper until smooth.
2. Fold in the chicken, celery, red onion, and nuts (if using) until everything is coated but still chunky.
3. Stir in the fresh herbs and taste. Adjust salt, pepper, or lemon as needed.
4. Chill for 20 minutes to let the flavors mingle. Trust me, it’s worth the wait.

Serve on toasted bread, croissants, or crisp lettuce cups. For a twist, add chopped grapes or diced apple for sweetness, or swap dill for tarragon. Pro tip: finely chop the chicken for a deli-style spread that clings perfectly to crackers.

2. Zesty Greek Chicken Salad That Tastes Like Vacation

Fresh, bright, and loaded with Mediterranean vibes, this one’s all about briny olives, juicy tomatoes, and a punchy lemon-oregano dressing. It’s the chicken salad for people who say they “don’t like chicken salad.” Light but satisfying, and ridiculously good in a pita.

Ingredients:

• 3 cups cooked chicken, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/3 cup crumbled feta
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but amazing)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions:

1. In a small jar, combine olive oil, lemon juice, red wine vinegar, oregano, honey, salt, and pepper. Shake until emulsified.
2. In a large bowl, add chicken, cucumber, tomatoes, olives, red onion, and toss with the dressing.
3. Fold in the feta and herbs gently so the cheese stays craggy and pretty.
4. Let it rest 10–15 minutes so the tomatoes get juicy and the flavors bloom.

Stuff it into warm pitas with a smear of hummus or serve over greens with extra lemon. Add chopped artichokes, roasted red peppers, or a sprinkle of sumac for a little magic. Seriously, the mint makes it sing.

3. Curried Mango Chicken Salad With Sweet Heat

Meet the spicy-sweet version that turns lunch into an event. Creamy curry dressing, pops of mango, and crunchy cashews make this a true crowd-pleaser. It’s fantastic in lettuce wraps or mounded on buttery brioche.

Ingredients:

• 3 cups cooked chicken, chopped
• 1/2 cup celery, diced
• 1/3 cup scallions, thinly sliced
• 1 cup mango, diced (fresh or thawed frozen)
• 1/3 cup golden raisins (optional)
• 1/3 cup roasted cashews, roughly chopped
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1–1.5 tablespoons mild curry powder
• 1 tablespoon lime juice
• 1 teaspoon honey or mango chutney
• 1/4 teaspoon kosher salt, plus more to taste
• Pinch of cayenne or chili flakes (optional)

Instructions:

1. Whisk together mayonnaise, yogurt, curry powder, lime juice, honey, salt, and cayenne until vibrant and smooth. Adjust curry to taste.
2. Add chicken, celery, scallions, mango, and raisins to a large bowl. Pour over the dressing and toss to coat.
3. Fold in the cashews just before serving so they stay crunchy.
4. Chill 15–20 minutes to let the curry mellow and the flavors marry.

Serve in butter lettuce cups with lime wedges or over coconut rice for a fuller meal. Swap mango for pineapple or peaches if that’s what you’ve got. If you love heat, add a teaspoon of minced fresh jalapeño—thank me later.

4. Avocado Ranch Chicken Salad That’s Creamy Without The Guilt

Skip heavy mayo and go green. This avocado-based chicken salad is ultra-creamy, herby, and bright with lime—basically ranch dressing’s cooler cousin. It’s a weeknight lifesaver and an instant hit with kids and adults alike.

Ingredients:

• 3 cups cooked chicken, shredded
• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill or cilantro
• 1/2 cup corn kernels (fresh, canned, or thawed frozen)
• 1/2 cup diced red bell pepper

Instructions:

1. In a medium bowl, mash the avocado with yogurt, lime juice, vinegar, garlic powder, onion powder, salt, and pepper until creamy.
2. Add the chicken, chives, dill/cilantro, corn, and bell pepper. Stir until everything’s coated and vibrant.
3. Taste and adjust seasoning. If it’s too thick, add a splash of water or more lime juice.
4. Serve immediately to keep the color bright, or press plastic wrap directly onto the surface and chill up to 6 hours.

Great in tortillas as quick wraps with shredded lettuce, or pile onto grain bowls with quinoa and tomatoes. Toss in crispy bacon bits or pickled jalapeños if you’re feeling extra. Pro tip: a tiny pinch of sugar can balance a tangy avocado dressing beautifully.

5. Warm Rotisserie Chicken Salad With Herb Vinaigrette

Not all chicken salad has to be cold. This warm version uses juicy rotisserie chicken and a silky herb vinaigrette that soaks into the chicken and veggies. It’s cozy enough for dinner but still bright and fresh.

Ingredients:

• 3 cups warm rotisserie chicken, shredded
• 1 cup snap peas or green beans, blanched and chopped
• 1/2 cup thinly sliced celery
• 1/4 cup thinly sliced shallot
• 2 cups baby arugula
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard (optional)
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons chopped parsley
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions:

1. In a small bowl, whisk olive oil, Dijon, whole-grain mustard, vinegar, honey, salt, and pepper until glossy. Stir in the tarragon and parsley.
2. In a large bowl, combine warm chicken, snap peas/green beans, celery, and shallot. Pour the vinaigrette over and toss gently.
3. Fold in the arugula just before serving so it wilts slightly but stays vibrant.
4. Taste and adjust with more vinegar, salt, or pepper as needed.

Serve warm with crusty bread or spoon over roasted potatoes. Add shaved Parmesan or toasted walnuts for extra richness. If you’ve got leftover roasted veggies, toss them in—this salad is very forgiving.

How To Cook Chicken Perfectly For Salad

If you’re not using rotisserie, poach boneless chicken breasts: simmer in salted water with a bay leaf and a smashed garlic clove for 12–15 minutes, until just cooked. Let it cool in the liquid for juiciness, then shred or chop. Or roast thighs at 400°F with olive oil, salt, and pepper for 20–25 minutes for extra flavor.

Make-Ahead and Storage Tips

Most chicken salad keeps well for 3–4 days in the fridge. For crunchy add-ins like nuts or croutons, keep them separate and fold in right before serving. If you’re packing lunches, portion into containers with a handful of greens so you can assemble on the fly.

Bread, Wraps, and Serving Ideas

• Croissants for the classic deli vibe
• Sourdough toast with butter and flaky salt (extra, but worth it)
• Lettuce cups or cabbage leaves for crunch without the carbs
• Pitas or naan for the Greek and curried versions
• Crackers for snack boards—add pickles, sliced cucumbers, and sharp cheddar

There you go: five chicken salad recipes, pick one for lunch, another for meal prep, and one to impress. Then mix and match—chicken salad plays well with almost anything. Now go grab that bowl and make something delicious!