Chicken Salad Classic

Chicken Salad Classic, creamy, and perfectly seasoned — tender chunks of chicken tossed in a rich, tangy dressing with crisp celery, sweet relish, and fresh herbs. Simple, timeless, and endlessly versatile whether piled onto a croissant, tucked into a sandwich, or scooped straight from the bowl.

INGREDIENTS • 2 pounds boneless skinless chicken breasts or thighs, cooked and diced or shredded • 0.75 cups mayonnaise • 2 tablespoons Dijon mustard • 1 tablespoon apple cider vinegar • 1 teaspoon salt • 0.5 teaspoons black pepper • 0.5 teaspoons garlic powder • 0.5 teaspoons onion powder • 0.25 teaspoons smoked paprika • 3 celery stalks, finely diced • 0.25 cups red onion, finely diced • 0.25 cups sweet pickle relish • 2 tablespoons fresh dill, finely chopped • 2 tablespoons fresh parsley or chives, finely chopped • 2 hard-boiled eggs, roughly chopped (optional) • 0.5 cups seedless grapes, halved (optional) • 0.5 cups toasted pecans or walnuts, roughly chopped (optional) • croissants, sandwich bread, or lettuce cups, for serving

STEPS

1. Cook the chicken: If starting with raw chicken, season generously with salt, pepper, and garlic powder. Poach in gently simmering salted water or chicken broth for 15–18 minutes until completely cooked through. Transfer to a cutting board, rest for 5 minutes, then dice into small, even chunks or shred with two forks. Rotisserie chicken is a fantastic time-saving substitute — simply dice or shred and use directly.
2. Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, onion powder, and smoked paprika until completely smooth and well combined. Taste and adjust — the dressing should be creamy, tangy, and well seasoned.
3. Combine: Add the diced or shredded chicken to the dressing and fold gently until every piece is thoroughly coated. Add the diced celery, red onion, sweet pickle relish, fresh dill, and fresh parsley or chives. Fold gently until all the mix-ins are evenly distributed. Add the chopped hard-boiled eggs, halved grapes, and toasted nuts if using and fold in with just a few extra strokes.
4. Chill: Cover tightly and refrigerate for at least 1 hour before serving — overnight is even better. The resting time allows the flavors to meld, the dressing to thicken slightly around the chicken, and the whole salad to come together into something far greater than the sum of its parts.
5. Serve: Pile generously onto buttered croissants, thick-cut sandwich bread, or into crisp lettuce cups. Garnish with a sprinkle of fresh dill or chives and serve cold.

NOTES Tips: Poaching the chicken in well-seasoned broth rather than plain water makes a noticeable difference in the depth of flavor throughout the salad — use good quality broth if you have it. Dicing the chicken into small, even pieces rather than shredding gives the most satisfying, classic chicken salad texture — each bite should have a distinct, tender piece of chicken rather than stringy pulled meat. The Dijon mustard and apple cider vinegar in the dressing are what give this chicken salad its bright, balanced flavor — do not reduce either. Fresh dill is the herb that elevates classic chicken salad above all others — use it generously if you can. Always assemble sandwiches fresh just before eating — dressed chicken salad sitting on bread turns it soggy very quickly. This chicken salad keeps refrigerated in an airtight container for up to 3 days.