Here is my go-to chicken salad recipe that’s perfect for feeding a crowd. It’s creamy, full of tender chicken, and has just the right mix of crunchy celery, fresh herbs, and seasonings that make it a complete crowd-pleaser.
This chicken salad has become my number one potluck dish, and I always bring copies of the recipe because someone always asks for it. I like to make a double batch so we have plenty for sandwiches the next day. Nothing better than having lunch already prepared in the fridge, right?
Why You’ll Love This Chicken Salad
- Make-ahead friendly – You can prepare this chicken salad up to 2 days in advance, making it perfect for parties, potlucks, or meal prep.
- Crowd-pleasing recipe – This classic combination of tender chicken, crunchy celery, and buttery pecans in a creamy dressing is always a hit at gatherings.
- Fresh herb flavor – The blend of parsley, thyme, and tarragon adds a garden-fresh taste that makes this chicken salad stand out from basic versions.
- Versatile serving options – Serve it on croissants, in lettuce wraps, or over mixed greens – this chicken salad works perfectly as a sandwich filling, light lunch, or party appetizer.
- Simple ingredients – You’ll find most of these ingredients in your kitchen already, and they’re easy to find at any grocery store.
What Kind of Chicken Should I Use?
For chicken salad, bone-in, skin-on chicken breasts are your best bet since they pack more flavor than boneless skinless ones. While you might be tempted to grab pre-cooked rotisserie chicken from the store (which can work in a pinch), cooking your own chicken gives you more control over the seasoning and moisture level. The skin helps keep the meat juicy during cooking, even though you’ll remove it before chopping the meat for the salad. If you’re shopping at the supermarket, look for breasts that are similar in size so they’ll cook evenly, and check that the skin is intact and has a fresh, pink appearance without any dark spots or discoloration.
Options for Substitutions
This chicken salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Chicken breasts: While chicken breasts are classic, you can use rotisserie chicken or leftover roasted chicken to save time. You’ll need about 6-7 cups of chopped cooked chicken. You can also use chicken thighs for a more flavorful result.
- Sour cream: Greek yogurt makes a great substitute for sour cream – it adds the same tangy taste with extra protein. Use the same amount as called for in the recipe.
- Mayonnaise: If you’re not a fan of mayo, you can use all Greek yogurt instead, or try mashed avocado for a different twist. Just know the flavor will change a bit.
- Pecans: Any nuts work well here – try walnuts, almonds, or cashews. If you need to avoid nuts, sunflower seeds make a good crunchy alternative.
- Fresh herbs: If you don’t have fresh herbs, use dried ones – but reduce the amount to 1 teaspoon dried tarragon and 2 teaspoons each of dried parsley and thyme. Fresh dill or chives can also work in place of tarragon.
- Celery: For the crunch factor, you can swap celery with diced water chestnuts, crisp apple chunks, or diced jicama.
Watch Out for These Mistakes While Cooking
The biggest mistake when making chicken salad is starting with overcooked chicken – dry, rubbery meat will ruin your entire dish, no matter how good your other ingredients are. For perfectly cooked chicken, simmer it gently in water with aromatics until just done (165°F), then let it cool completely in the cooking liquid to keep it moist. Another common error is chopping the chicken, celery, and herbs too coarsely – aim for uniform, bite-sized pieces that will give you a perfect balance of flavors and textures in each spoonful. When mixing the mayonnaise and sour cream dressing, avoid adding it all at once; instead, start with half the amount and add more gradually until you reach your desired consistency, as you can always add more but can’t take it away. For the best flavor, let your chicken salad rest in the refrigerator for at least an hour before serving, allowing the flavors to meld together and the pecans to soften slightly.
What to Serve With Chicken Salad?
This creamy chicken salad is perfect for serving in so many different ways! For a light lunch, serve it on a bed of fresh lettuce leaves or tucked into butter lettuce cups for a low-carb option. If you’re making sandwiches, try it on croissants or thick-sliced sourdough bread with some crisp lettuce and sliced tomatoes. For a fun party spread, set out some crackers, sliced cucumbers, and cherry tomatoes so guests can make their own little bites. I also like serving this with a side of fresh fruit – think red grapes, sliced strawberries, or chunks of melon – to balance out the richness of the chicken salad.
Storage Instructions
Keep Cool: This chicken salad needs to be kept in the refrigerator in an airtight container. It will stay fresh for up to 3-4 days. Since it contains mayo and sour cream, never leave it sitting out at room temperature for more than 2 hours – or 1 hour if you’re serving it outdoors on a warm day.
Make Ahead: You can prep this chicken salad a day before your gathering – in fact, I think it tastes even better after the flavors have had time to mingle! If making ahead, consider adding the pecans just before serving to maintain their crunch.
Pack for Picnics: When taking this to a potluck or picnic, keep it cold by placing the serving bowl in a larger bowl filled with ice. Pack it in a cooler with ice packs if you’re traveling. Remember to return any leftovers to the fridge promptly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3200
- Protein: 180-200 g
- Fat: 250-270 g
- Carbohydrates: 60-80 g
Ingredients
- 8 skin-on chicken breasts
- 2 onions
- A few sprigs of fresh parsley and thyme
- 2 tablespoons fresh tarragon
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 cups finely chopped celery
- 1 1/2 cups pecans
- Salt and pepper to taste
Step 1: Roast the Chicken
Preheat your oven to 375°F (190°C).
Season the chicken breasts generously with salt and pepper.
Place them in a roasting pan and roast for about 30 minutes, or until the chicken is cooked through and no pink meat remains in the center.
Allow the chicken to cool slightly after cooking.
Step 2: Prepare the Chicken
Once the chicken has cooled enough to handle, remove the skin.
Cut the chicken breasts into bite-sized cubes, making sure all pieces are similar in size for even texture throughout the dish.
Step 3: Add Ingredients
In a large bowl, combine the cubed chicken with your choice of herbs, chopped celery, diced onions, and pecans.
These ingredients add flavor and crunch to your chicken salad.
Step 4: Make the Dressing
In a separate small bowl, mix together mayonnaise and sour cream until smooth.
Adjust the quantities to achieve your desired level of creaminess, and then pour the dressing over the chicken mixture in the large bowl.
Step 5: Season and Combine
Season the chicken salad with additional salt and pepper to taste.
Mix everything together thoroughly until all ingredients are well combined and evenly coated with the dressing.
Step 6: Serve
You can serve this chicken salad as a sandwich filling or as a topping for appetizers using toasted bread rounds.
It’s versatile and delicious, making it a perfect choice for any meal or occasion.