10 Best Chicken Salad Recipes to Tuck into Croissants

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Chicken Salad with Grapes

A touch of sour cream and lemon juice in the dressing lightens the mayonnaise flavor and texture. This way, it doesn’t overwhelm the juicy grapes, crisp celery and crunchy pecans. You don’t need to toast the nuts, but doing so will deepen their flavor and crunch.

“This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery.” —Recipe contributor Julie Sterchi, Jackson, Missouri

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Curried Chicken Salad with Pineapple and Grapes

Curry powder is an earthy blend of spices that is more fragrant than hot and complements sweet flavors, like the pineapple and grapes in this chicken salad. Though the recipe suggests cilantro as an optional topping, the slightly citrusy fresh flavor of the herb will elevate the whole dish.

“This fun and flavorful beauty turns last night’s cooked chicken into a delightful salad that’s perfect for lunch.” —Recipe contributor Linda Bevill, Monticello, Arkansas

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Chicken Salad

If you have ever had bacon-wrapped water chestnuts, you know the salty bacon and light, crisp water chestnuts make a fantastic duo. So why not combine them in a chicken salad? The dressing starts with Miracle Whip, and though mayonnaise and Miracle Whip are similar, Miracle Whip is sweeter with a different blend of seasonings. Feel free to use mayonnaise instead, but adjust the other seasonings in the dressing to get the right mix of sweet, salty and tangy.

“This is a recipe that always seems to be used at our family gatherings. Everyone loves it. Make a batch ahead for busy days.” —Recipe contributor Cathy Rauen, Ridgeway, Colorado

Strawberry Tarragon Chicken Salad Recipe photo by Kayla Widmer for Taste of Home

Strawberry Tarragon Chicken Salad

Don’t dismiss fresh tarragon because you don’t care for black licorice. While the two share some flavor notes, tarragon has a more delicate, grassy anise taste that won’t numb your taste buds. In this recipe, tarragon bridges the flavors of savory chicken, peas and sweet strawberries together. If you can’t find tarragon, try chopping the wispy green fronds from a head of fennel instead for a similar look and taste.

“After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn’t take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can’t wait for strawberry season to come around each year.” —Recipe contributor Sue Gronholz, Beaver Dam, Wisconsin

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Cashew Chicken Salad Sandwiches

The combination of apple, mayonnaise and nuts in this chicken salad is a nod to Waldorf salad but with its own unique twist. Chopped cucumber lends a vegetal crunch, and the choice of cashews over a stronger-tasting nut, like walnuts, adds a subtle buttery element to the seasoned mayonnaise dressing.

“I think this is the best chicken salad recipe around! It’s good for you and quick to make, and it has wonderful flavor.” —Recipe contributor Peggi Kelly, Fairbury, Nebraska

Grace Natoli Sheldon For Taste of Home

Almond-Apricot Chicken Salad

This chicken-meets-pasta salad could easily be a full meal. Lemon zest and Dijon mustard in the sour cream and mayonnaise-based dressing add tang and depth so the salad feels light, bright and fresh. Refrigerate it briefly or overnight before serving, and the flavors will continue to mingle as it sits.

“Here’s a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can’t be beat.” —Recipe contributor Susan Voigt, Plymouth, Minnesota

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Avocado Chicken Salad

Pomegranate seeds, also called arils, offer a ruby red sweet-tart crunch that breaks up the richness of the avocado and mayonnaise in this creamy, spicy chicken salad. While you can buy containers of pomegranate seeds, they don’t always taste fresh, so try starting with a whole pomegranate. It’s easy to remove the seeds yourself!

“Inspired by a local restaurant’s truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since it uses rotisserie chicken. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves.” —Recipe contributor Debra Keil, Owasso, Oklahoma

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Almond Chicken Salad

This chicken salad features several classic ingredients, like grapes, celery and green onion, but also has added heft from chopped hard-boiled eggs and toasted slivered almonds. Wait to add the almonds until right before serving so they stay crunchy.

“My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It’s my favorite of my mother’s chicken salad recipes. You can also serve it as a delicious but quick luncheon or potluck dish.” —Recipe contributor Kathy Kittell, Lenexa, Kansas

Dan Roberts For Taste of Home

Special Sesame Chicken Salad

Between the pasta, spinach and teriyaki vinaigrette, this recipe is a unique take on chicken salad. Letting the pasta sit in the savory and slightly sweet vinaigrette before adding the chicken and other salad ingredients lets it soak up a ton of flavor and prevents it from clumping together.

“With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare.” —Recipe contributor Carolee Ewell, Santaquin, Utah

Copycat Chick-fil-A Chicken Salad Recipe photo by Orly Catz for Taste of Home

Copycat Chick-fil-A Chicken Salad

This simple chicken salad tastes just like the retired offering from Chick-fil-A and only needs a handful of ingredients to come together. The creamy dressing is seasoned with salt, pepper and sugar, making it a blank slate to personalize with fresh herbs, a few dashes of hot sauce or a sprinkle of your favorite spice blend.

“Inspired by Chick-fil-A chicken salad, this recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it that signature taste. I like to use a thick crusty oat bread.” —Recipe contributor Julie Peterson, Crofton, Maryland

Chicken Salad FAQ

What’s in a traditional chicken salad?

At its most basic (and in cookbooks dating back to the 1800s), chicken salad is little more than mayonnaise, seasoning and chicken. Adding celery, onion, grapes, nuts and herbs is extremely common but not essential. As long as chicken is the main ingredient, there are no hard and fast rules about what else can or should be included, so let your creativity shine.

Is chicken better shredded or chopped (for chicken salad)?

Whether you choose to shred or chop chicken for chicken salad is personal preference, but there are advantages and drawbacks to each. It’s fast and easy to shred chicken, and the long pieces have more surface area to soak up the dressing and will lay flat on a wrap or in a sandwich. This means fewer pieces will fall out as you eat.

Chopped chicken is great for cold leftover chicken that doesn’t want to shred easily, and the big pieces are extra meaty and won’t get lost if served over a pile of leafy greens.

On the flip side, shredded chicken can break apart and become mushy if mixed too vigorously, and cubed chicken can make it hard to get a little of everything in one bite. Neither shape is wrong, so choose the one that works best for you and the recipe at hand.

Why is my chicken salad dry?

Dry chicken salad is a sad thing but easy to avoid if you start with properly cooked chicken and enough dressing to coat but not drown the ingredients. It’s easy to make mistakes cooking chicken that can lead to tough, stringy meat, so regardless of the method you choose, use a meat thermometer to avoid under- or overcooked meat. Add the dressing gradually to your chicken salad, giving it a minute to absorb as you go. You can always add more, but once mixed, you can’t take it back.