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Bowl of homemade chicken salad with fresh herbs on a wooden table

Homemade Chicken Salad with Deli-Shop Herb Notes

This homemade chicken salad recipe delivers deli-shop flavor on a budget. Packed with fresh herbs and a creamy dressing, it's perfect for sandwiches, wraps, or lettuce cups.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken from rotisserie or poached breasts
  • 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt or sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped celery about 2 stalks
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1/4 cup toasted slivered almonds optional

Method
 

  1. If using raw chicken, place 1 pound boneless skinless chicken breasts in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 12-15 minutes until cooked through. Let cool, then shred with two forks. Alternatively, shred a store-bought rotisserie chicken.
  2. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
  3. Add the shredded chicken, celery, red onion, parsley, dill, and chives. Stir gently until everything is evenly coated.
  4. Taste and adjust seasoning—add more lemon juice or salt if needed. If using nuts, fold them in now.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.