Chicken Mayo Salad Recipe with step-by-step photos and a recipe video. Classic Chicken salad made with diced chicken tossed in a creamy dressing of mayonnaise and Greek yogurt. It is loaded with lots of fresh flavors, celery, onions, toasted walnuts, and grapes. The addition of Greek yogurt is a twist to make it a lighter chicken salad.
You can use this easy chicken salad recipe to make a Chicken Mayo Sandwich. Or serve it over a bun or wrap it in a tortilla. It is the best summer salad recipe.
This chicken and mayonnaise salad is creamy, refreshing, and packed with flavor. Lemon juice adds a bright freshness, Dijon mustard gives it a subtle sharpness, while dill and oregano bring a fresh herby flavor.
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About this recipe
The addition of Greek yogurt adds a healthy twist to this recipe. I have replaced a portion of mayonnaise with Greek Yogurt to make this salad lighter. Greek Yogurt adds perfect creaminess and flavor to the salad.
- Quick & easy to make: Toss the diced chicken with the other salad ingredients. This chicken salad comes together in just 15 minutes.
- Nutritious: It's packed with nutritious ingredients: chicken for protein, fresh vegetables for fiber, walnuts for healthy fats, and Greek yogurt for calcium.
- Easy to customize: Please check the ingredient notes below for swaps and substitutions. This recipe is very versatile. You can add or skip ingredients based on your preference.
- Great for Meal Prep: Chop the veggies ahead and store them in an airtight container in the fridge. They stay fresh for up to a week. Cook the chicken, let it cool completely, then dice and freeze it in an airtight container. It stays good for up to a month.
Chicken Mayo Salad Ingredients
- Chicken: I used boneless, skinless chicken breast. Boneless thighs work too. I poached and diced the chicken, but leftover grilled chicken also works well for this chicken salad.
- Mayonnaise: Adds creaminess and flavor.
- Greek yogurt: Optional. Makes the salad light. You can swap it with the same amount of mayo.
- Vegetables: I used onions, celery, and scallions. They add crunch, freshness, and color. Use any summer vegetables you like.
- Grapes: You can replace them with apples or avocados.
- Walnuts: Add extra crunch and healthy fats. You can use almonds or skip them.
- Lemon juice: Adds a fresh, tangy flavor. You can use lime juice or rice vinegar.
- Herbs: I used fresh dill leaves. You can also use parsley or cilantro.
- Dried oregano: Adds a subtle herby flavor. You can skip it if you don't have it.
- Seasoning: Add salt and black pepper to taste.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Chicken Salad with Mayo
Preparations
- In a deep-bottom pan, add 6-8 cups of water, salt, crushed black pepper, and chicken breast.
- Bring to a gentle simmer, cover, and cook for 15 minutes or until the chicken is cooked through.
- Remove it to a plate. Let it rest for 5 minutes.
- Dice the chicken and set it aside. Let it cool completely before adding it to the salad.
Salad Dressing
Step 1: In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, pepper, oregano, Dijon mustard, and fresh dill leaves.
Step 2: Add 1-2 teaspoon milk and whisk until smooth and creamy. Chicken mayo salad dressing is ready.
Making the chicken salad
Step 3: Combine all the salad ingredients into the mixing bowl. Toss it well with the dressing.
Step 4: Taste & adjust the seasoning. Add more salt, lemon juice & pepper as per taste.
Step 5: Let it rest for 30 minutes to an hour in the refrigerator. It tastes best when served chilled. Serve chilled on lettuce leaves, in sandwiches, or stuffed into buns.
Tips to Make the Best Chicken Salad
- You can use leftover grilled chicken instead of poached chicken in this recipe.
- Lightly toast the almonds or walnuts before adding them to the salad.
- You can chop all the vegetables ahead of time for meal prep. Store them in an airtight container in the fridge. They stay good for up to 3-4 days.
- Cook the chicken in advance, let it cool down to room temperature, and freeze it in an airtight container. It stays good for up to a month.
- Greek yogurt is optional. I replaced a small amount of mayonnaise with yogurt to make the salad a bit lighter. You can skip the yogurt and use the same amount of mayonnaise instead.
Serving suggestion
- This chicken and mayo salad tastes best when served chilled.
- You can make a sandwich by stuffing it inside bread or a bun.
- Make tacos and use them as stuffing.
- Wrap this chicken mayo salad in a tortilla.
- Serve it as a side dish with spicy Schezwan chicken fried rice.
Storage suggestion
- To refrigerate: Refrigerate the chicken salad immediately after making it. Stays good for 24 hours in the refrigerator.
- Do not leave it at room temperature for more than 2 hours.
- To freeze - It is not a freezer-friendly dish. Mayo disintegrates once you thaw it.
Recipe FAQs
No, it is not freezer-friendly. When you thaw the frozen chicken salad, the mayonnaise disintegrates. The mayo will become watery.
After making the chicken salad, immediately refrigerate it. Do not keep the salad at room temperature for more than 2 hours.
Yes, you can make it with grilled chicken.
Variations that you can try
- Light chicken salad: Replace the mayonnaise with an equal amount of Greek yogurt. For this recipe, use 1 cup Greek yogurt instead of the mayonnaise and yogurt.
- Add more greens: You can add some blanched broccoli to the salad.
More Chicken Salad Recipes
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Recipe Card
Chicken Mayo Salad Recipe
Video
Equipment
- large mixing bowl
Ingredients
Dressing
- ½ cup mayonnaise
- ¼ cup yogurt
- 1 tablespoon lemon juice
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped dill or parsley/coriander leaves
- 1-2 teaspoon milk as needed
- Salt to taste
Salad
- 2 cups cooked chicken cut into bite-sized pieces
- 2 spring onions chopped (white and green parts)
- 1 celery rib chopped
- ¼ cup red onion chopped
- 1 cup red grapes halved
- ¼ cup chopped walnuts or almonds optional
Instructions
Preparations
- In a deep bottom pan, add 6-8 cups of water, salt, ½ teaspoon crushed black pepper and chicken breast.
- Bring to a gentle simmer, cover, and cook for 15 minutes or until the chicken is cooked through.
- Remove it to a plate. Let it rest for 5 minutes.
- Dice the chicken and set it aside. Let it cool completely before adding it to the salad.
For salad dressing
- 1. In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, pepper, oregano, Dijon mustard, dill, and 1-2 teaspoon milk until smooth. Chicken mayo salad dressing is ready.
Making the chicken salad
- Add chicken, spring onions, celery, red onion, grapes, and walnuts.
- Mix well until everything is coated in the dressing.
- Taste and add salt if needed.
- Refrigerate for 1 hour.
- Serve chilled on lettuce leaves, bread, or buns.
Notes
- You can use poached, roasted, grilled, rotisserie, or leftover cooked chicken for this recipe.
- While cooking chicken, make sure the quantity of water is enough to cover the chicken breast.
- Lightly toast the almonds or walnuts before adding them to the chicken salad.
- You can cut all the veggies in advance for meal prep and store them in an airtight container in the refrigerator. It stays good for a week.
- Cook the chicken in advance for meal prep. Transfer it to an airtight container and freeze it. Stays good for a month.
- Adjust the seasoning as per taste.
- The addition of Greek Yogurt is completely optional. I have replaced a portion of mayonnaise with Greek Yogurt to make this salad lighter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Addih
Looks so delicious
Preeti
Thanks