Best Chicken Salad Recipes

My best chicken salad recipes from scratch are delicious.

Offering many variations like buffalo chicken salad, strawberry chicken salad, oriental chicken salad, bacon chicken salad and more below.

Chicken Salad SandwichChunked Chicken Salad


2-1/2 cups cooked chicken, diced
4 bacon strips, cooked and crumbled
1/2 cup celery, thinly sliced
1 cup grapes, halved
3/4 cup homemade mayonnaise
2 tsp onion, finely minced
1 tsp lemon juice
kosher salt and freshly ground black pepper, to taste
lemon pepper for garnish

Combine the chicken, bacon, celery and grapes in a large bowl; set aside. Whisk the remaining ingredients together and pour over the chicken mixture; tossing to coat. Refrigerate at least 4 hours before serving.

Serve on croissants, crackers or lettuce leaves. Makes a great chicken salad sandwich...especially on my homemade bread.


3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion

First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.


3 cups cooked chicken, diced
1/2 cup homemade mayonnaise
1/4 cup sour cream
1/2 tsp homemade poultry seasoning
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/4 tsp freshly ground black pepper
1 tsp lemon juice
1/2 cup celery, finely chopped
1/2 cup green onions, finely chopped
1 cup chunky homemade applesauce
1/4 cup walnuts, chopped

Mix the chicken, poultry seasoning, garlic powder, onion powder, pepper and lemon juice together; toss to mix. Set aside for 10 minutes to marinate.

Add the remaining ingredients and mix well. Chill for at least 4 hours before serving.

The homemade ranch salad dressing makes this so good. Grill the chicken for this recipe and then cut it into cubes. It's divine.


3 cups grilled chicken, cut into 1 inch cubes
1 TBS canola oil
2 TBS butter
1/4 cup homemade hot sauce
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
freshly ground black pepper and salt to taste
2 heads romaine lettuce
1/4 cup blue cheese, crumbled
3/4 cup homemade ranch salad dressing
serve with croutons and tomato chunks

In a small bowl, combine crumbled blue cheese and Ranch salad dressing; refrigerate for at least 1 hour before using.

Season cubed chicken with garlic powder, onion powder, salt and pepper. Heat a large skillet over high heat, and pour in the canola oil. Just before the oil starts to smoke, add the chicken.

Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter and hot sauce. Simmer until chicken is cooked through, about 5 minutes.

Toss together the lettuce and Ranch dressing mixture in a large bowl. Top salad with chicken, and serve.

Chicken Salad RecipesStrawberry Chicken Salad


1 lb skinless, boneless chicken breast halves
3/4 cup pecans

2 TBS butter
1 TBS homemade brown sugar, packed
1/3 cup red wine vinegar
1/4 cup white sugar
1/2 cup canola oil
1 green onion, chopped
1 tsp ground mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper or to taste
2 heads bib lettuce, washed and ripped into pieces
1-1/2 cups fresh strawberries, sliced

Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.

Meanwhile, place pecans in a skillet with the butter and brown sugar over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.

In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.


2 TBS homemade brown sugar, packed
2 tsp homemade soy sauce
1/4 cup extra virgin olive oil
3 TBS rice vinegar
1 cup chow mein noodles
1 head romaine or iceberg lettuce, chopped
4 boneless, skinless chicken breast halves, cooked and shredded
1 carrot, shredded
1/2 cup mandarin oranges
4 green onions
1 TBS slivered almonds

For the dressing, make this 30 minutes ahead of time by combining the brown sugar, soy sauce, olive oil, and rice vinegar in a bowl.

In a large bowl combine the lettuce, cooked and shredded chicken, green onions, mandarin oranges and slivered onions. Let chill about 30 minutes, and just before serving add the chow mein noodles.

Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.


2 cups cooked chicken, chopped
1/2 to 3/4 cup homemade mayonnaise
2 TBS onion, minced
1 TBS sweet pickle relish
2 tsp fresh lemon juice
1/2 cup celery, chopped (or slivered almonds/pecans)
1/4 tsp homemade garlic powder, or to taste
1/4 tsp homemade onion powder
kosher salt and freshly ground black pepper to taste

Mix the ingredients together and place in the refrigerator for at least 3 hours to marinate. Serve on lettuce leaves, crackers or make a sandwich.

NOTE: Cut up some apples and grapes and serve on the side. It's so tasty, light and delicious.


4 cups cooked chicken, cubed
1 cup homemade mayonnaise
1/2 tsp paprika
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/2 tsp homemade poultry seasoning
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 cup dried cranberries
1/4 cup dried cherries
1/2 cup celery, chopped
2 green onions, chopped
1 cup green grapes, sliced in half

In a large mixing bowl, add the mayo with all the seasonings. Whisk until thoroughly combined. Add the remaining ingredients and mix well. Chill for two hours and serve on lettuce or in a sandwich.

Fruit Salad Recipes

Potato Salad Recipes

Old Fashioned Egg Salad Recipes

Pasta Salad Recipes

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