Go Back
Bowl of creamy herby chicken salad with visible chicken chunks and fresh herbs on a wooden table

Kickin Kay Lynne Chicken Salad Made Better for Herby Meals

This copycat-style creamy chicken salad gets a fresh, herby upgrade with bright homemade flavor. Budget-friendly and packed with chicken, mayo, celery, onion, and fresh herbs, it's perfect for sandwiches, lettuce wraps, or a simple scoop.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken shredded or diced (from about 1 rotisserie chicken or 1 lb cooked breasts)
  • 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt or sour cream
  • 1/2 cup finely diced celery about 2 ribs
  • 1/4 cup finely diced red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon garlic powder 1/4 teaspoon paprika

Method
 

  1. If using raw chicken breasts, season with salt and pepper, then poach in simmering water or broth for 12-15 minutes until cooked through. Let cool slightly, then shred or dice. For rotisserie chicken, simply remove meat from bones and chop into bite-sized pieces.
  2. In a large bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, salt, pepper, and any optional spices until smooth.
  3. Add the chicken, celery, red onion, parsley, and dill to the bowl. Fold gently with a spatula until everything is evenly coated. Taste and adjust salt or lemon as needed.
  4. For best flavor, cover and refrigerate for at least 30 minutes before serving. This lets the herbs meld and the chicken absorb the dressing.
  5. Serve chilled or at room temperature. Enjoy on bread, crackers, lettuce cups, or straight from the bowl.