Go Back
Creamy chicken breast salad in a white bowl with fresh parsley garnish and bread on the side.

Herby Chicken Breast Salad

This deli-style chicken breast salad is packed with clean herb flavor from parsley and onion, creamy with just enough mayo, and perfect for quick weeknight lunches or party platters.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 lb total
  • 1/2 cup mayonnaise full-fat preferred
  • 2 ribs celery finely diced
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped red onion or sweet onion
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon garlic powder

Method
 

  1. Place chicken breasts in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a gentle boil over medium-high heat.
  2. Reduce heat to low, cover, and simmer for 12-15 minutes until chicken is cooked through (internal temperature reaches 165°F). Remove chicken and let cool slightly.
  3. Shred or dice the chicken into bite-sized pieces. Set aside.
  4. In a large bowl, whisk together mayonnaise, lemon juice, salt, pepper, and garlic powder (if using).
  5. Add the chicken, celery, parsley, and red onion. Stir gently until everything is evenly coated.
  6. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  7. Serve cold or at room temperature on bread, lettuce wraps, or with crackers.