Did you know that 72% of people who meal prep say a simple, versatile recipe is the key to their success?

I used to be part of the other 28%. I’d stare into the fridge on a busy Wednesday, willing a delicious lunch to magically appear, only to settle for a sad handful of crackers. The idea of making a chicken salad from scratch felt daunting, like it required a special occasion and hours of dedicated effort. I believed the creamy, delicious versions were reserved for fancy tea rooms and grandmothers with secret recipes.

Oh, how wrong I was, my dear reader. The truth is, the most satisfying meals are often the simplest ones to prepare. This easy chicken salad recipe is my weekly salvation, a testament to the fact that incredible flavor doesn’t have to be complicated. It’s a humble dish that holds the power to transform your week.

It all starts with the chicken. You can use a store-bought rotisserie chicken for ultimate convenience, or simply poach a couple of breasts while you’re answering emails in the morning. The real magic, however, happens in the mixing bowl. We’re talking about a creamy chicken salad that strikes the perfect balance—rich, but not heavy; flavorful, but not overpowering. It’s a symphony of textures and tastes that comes together in mere minutes.

I first perfected this recipe during a particularly hectic spring. My schedule was a blur of school runs and writing deadlines, and I needed something I could make with my eyes closed. This became my go-to. I’d whip up a batch on Sunday, and it would see me through lunches, quick dinners stuffed into buttery croissants, and even impromptu picnics in the backyard. It’s the kind of recipe that feels like a warm hug—a creamy, delicious, and utterly reliable friend in the kitchen.

The Ingredients for a Perfectly Creamy Chicken Salad

I truly believe that the magic of a great chicken salad lies in its simplicity and the quality of its ingredients. This isn’t a complicated list, but each component plays a starring role in creating that creamy, dreamy texture and flavor we all love. Here’s what you’ll need to gather:

• 3 cups cooked chicken, shredded or diced: This is your foundation! I adore using the meat from a rotisserie chicken for its incredible flavor and because it makes this recipe so wonderfully quick. But if you have leftover roasted chicken or even some poached chicken breasts, those will work beautifully, too.
• 2/3 cup good-quality mayonnaise: This is the heart of the creaminess. Please use a brand you love—it makes all the difference. For a little tang, I sometimes swap out a few tablespoons of the mayo for…
• 1/4 cup plain
  Greek yogurt or sour cream: This little trick adds a delightful zing and cuts through the richness just perfectly.
• 2 celery stalks, finely diced: For that essential, refreshing crunch in every single bite.
• 1/3 cup red onion, finely minced: It provides a gentle, sharp kick. If raw onion is a bit too strong for you, a quick soak in ice water for 5-10 minutes will mellow it out beautifully.
• 1/3 cup dried
  cranberries or chopped grapes: My favorite part! The sweet, chewy pop of fruit is non-negotiable for me. It creates the most wonderful contrast.
• 1/3 cup chopped pecans or walnuts, toasted: Toasting the nuts is my secret weapon. Just a few minutes in a dry pan until they’re fragrant will unlock a deep, nutty flavor that elevates the entire salad.
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried): Fresh herbs bring such a bright, garden-fresh note.
• 1 tablespoon D
  ijon mustard: For a subtle depth and a hint of warmth.
• 1 teaspoon fresh lemon juice: The squeeze of fresh lemon right at the end wakes up all the other flavors.
• Salt and freshly ground black pepper, to taste: Always, always taste as you go!

Let’s Make

Some Magic Together

Now that our ingredients are prepped and ready, it’s time to bring it all together. This is less about cooking and more about assembling with love. Put on some cozy music, and let’s begin.

Step 1: If you haven’t already, toast your nuts. Place the chopped pecans or walnuts in a dry skillet over medium-low heat. Shake the pan frequently for just 2-3 minutes, until you can smell their gorgeous, toasty aroma. Pour them onto a plate to cool completely. This prevents them from getting soft in the salad.

Step 2: In a large mixing bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, fresh dill, lemon juice, a good pinch of salt, and a few grinds of black pepper. Whisk it all together until it’s smooth and creamy. Give it a little taste—this is your chance to adjust the seasoning. Does it need more pepper? A touch more lemon? Make it yours!

Step 3: