Homemade Chicken Salad Dressing

Here is my go-to chicken salad dressing recipe that’s creamy, tangy, and adds just the right touch to any chicken salad. With a perfect blend of mayo, seasonings, and a few secret ingredients, this dressing turns plain chicken into something special.

This dressing has become my family’s favorite way to make chicken salad sandwiches for weekend lunches. I always make a double batch because it disappears so quickly – and honestly, it tastes even better the next day after the flavors have had time to come together.

What Kind of Chicken Should I Use?

While this recipe calls for rotisserie chicken, you’ve actually got several good options to choose from. Store-bought rotisserie chicken is super convenient and adds great flavor, but you can also use leftover grilled chicken breast or even canned chicken in a pinch. If you’re cooking chicken specifically for this recipe, boneless skinless chicken breasts or thighs work well – just make sure to let them cool completely before dicing. For the juiciest results, try to use chicken that hasn’t been overcooked, and remember to remove the skin before adding it to your salad (unless you’re using the rotisserie chicken skin, which can add nice flavor).

Options for Substitutions

This chicken salad recipe can be adapted with several easy swaps if you’re missing ingredients:

• Apple cider vinegar: If you’re out of apple cider vinegar, white vinegar or rice vinegar work well too. You might want to add a tiny pinch of sugar to balance the sharper taste.
• Rotisserie chicken: No rotisserie chicken? You can use any cooked chicken – poached chicken breasts, leftover grilled chicken, or even canned chicken in a pinch. Just make sure it’s well-drained.
• Mayo: You can swap half or all of the mayo with Greek yogurt for a lighter version. Just know the dressing will be a bit tangier.
• Powdered mustard: Regular Dijon mustard works great here too – use about 1 teaspoon to replace the powder.
• Celery: Not a celery fan? Try diced water chestnuts or crisp apple for that needed crunch. Green bell peppers work too.
• Salad dressing: If you’re out of salad dressing (like Miracle Whip), you can use more mayo mixed with a small splash of vinegar and a pinch of sugar.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken salad dressing is preventing the eggs from scrambling – to avoid this, whisk constantly while cooking over low heat and remove the pan from heat immediately if you notice any signs of curdling. Getting the temperature right is crucial, as cooking the mixture too quickly can result in a grainy texture instead of the smooth, creamy dressing you’re aiming for. When combining the cooked dressing with mayo, make sure both components are at room temperature to prevent separation, and always let the cooked portion cool completely before mixing with the remaining ingredients. For the best flavor development, allow the finished chicken salad to chill in the refrigerator for at least 2 hours before serving, as this gives the ingredients time to meld together and the flavors to fully develop.

What to Serve With Chicken Salad?

This creamy chicken salad is perfect for lunch or a light dinner, and there are so many tasty ways to serve it! The most straightforward option is to pile it onto your favorite bread – croissants, whole grain bread, or even wrapped in lettuce leaves for a low-carb option. A side of potato chips or crispy pickle spears adds the perfect crunch factor to balance out the creamy chicken salad. For a more substantial meal, serve it alongside a cup of tomato soup or pair it with fresh fruit like grapes and strawberries, which add a nice sweet contrast to the savory salad.

Storage Instructions

Keep Fresh: This chicken salad dressing stays good in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two as everything mingles together! Just give it a good stir before using since the ingredients might separate a bit.

Make Ahead: You can prep this dressing a couple of days before you need it – super handy for busy weeks! Just mix everything up, pop it in the fridge, and it’ll be ready when you are. If you’re adding it to chicken salad, I’d suggest waiting until the day you plan to serve it.

Note: Since this dressing contains eggs and mayo, always keep it chilled and don’t leave it sitting out at room temperature for more than 2 hours. When serving at parties, I like to nest the serving bowl in a larger bowl filled with ice to keep everything nice and cool.

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 80-90 g
• Fat: 120-140 g
• Carbohydrates: 40-50 g

Ingredients

• 2 tablespoons butter
• 2 large eggs, whisked
• 1/4 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon powdered mustard
• 1 cup mayo
• 1 pound rotisserie chicken, diced
• 3/4 cup salad dressing
• 1/2 cup celery, chopped

Step 1: Melt Butter and Prepare Egg Mixture

Begin by melting 2 tablespoons of butter in a small skillet over low heat.

While the butter is melting, in a separate bowl, beat together 2 large eggs, ¼ cup sugar, ¼ cup apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon dry mustard.

Ensure the ingredients are well combined to prepare for the next step.

Step 2: Cook and Thicken the Dressing Base

Once the butter has melted, stir the egg mixture into the skillet.

Whisk continuously while cooking over low heat until the mixture thickens to the consistency of pudding.

This should take about 8 minutes.

Remove the skillet from heat when the mixture is nicely thickened.

Step 3: Chill and Finish the Dressing

Allow the thickened mixture to cool by placing it in the refrigerator until it is chilled.

Once chilled, stir in 1 cup of mayonnaise to complete the dressing.

Mix until smooth and creamy.

Step 4: Combine Chicken Salad Ingredients

In a separate bowl, combine 1 pound of chopped rotisserie chicken with ¾ cup of the prepared dressing.

Add ½ cup of diced celery for a bit of crunch and freshness.

Mix thoroughly and adjust the amount of dressing to suit your personal preference.

Step 5: Serve and Store

Serve the chicken salad on a bed of fresh salad greens, toasted rolls, or smaller rolls like sliders or croissants as desired.

Store any remaining dressing in the refrigerator for later use.