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side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers
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4.64 from 46 votes

The Best Chicken Salad

This Chicken Salad will turn your lunch from boring to spectacular! It's packed with flavor and are really quick and easy to make. In 10 minutes you can be enjoying this chicken salad in sandwiches, tortilla wraps or even lettuce wraps!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Lunch, Main Course
Cuisine: American
Keyword: 30 minute meals, chicken salad
Servings: 6
Calories: 441kcal


  • 2 1/2 cups cooked chicken diced
  • 1/2 cup celery finely chopped
  • 1 small onion finely chopped
  • 1 cup red seedless grapes halved or quartered
  • 1 cup walnuts or pecans, chopped
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1/2 teaspoon ground mustard
  • 1 teaspoon dill dry
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup mayonnaise

Optional Toppings

  • cucumber sliced
  • lettuce
  • tomatoes


  • In a large bowl, add all the ingredients together and toss well. Cover with plastic wrap and refrigerate for at least an hour.
  • Serve in sandwiches or wraps.



If you want to cut back on calories, use greek yogurt in place of mayo.
Refrigerate your chicken salad in an airtight container and it should last for 3 – 5 days. You can freeze chicken salad too! It will only stay fresh for up to a week and must be stored in small batches in airtight containers.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Recipe originally shared July 2012.


Serving: 1sandwich | Calories: 441kcal | Carbohydrates: 9g | Protein: 18g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 433mg | Potassium: 315mg | Fiber: 2g | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 2.1mg | Calcium: 37mg | Iron: 1.5mg