How to Make Chicken Salad—Plus 2 Essential Recipes

This article was written with help from AI and edited by Thrive Market’s talented team of human writers.

When you’re craving a meal that’s both refreshing and satisfying, few dishes hit the mark like a chopped chicken salad. With tender chicken, crisp veggies, and a tangy dressing, this salad is a versatile favorite perfect for lunch, dinner, or meal prep. But what separates a good chopped chicken salad from a great one? It’s all in the balance of textures, flavors, and ingredients. Here’s how to make the best chopped chicken salad right in your kitchen.

The History of Chicken Salad

Modern chicken salad can trace its origins back to Europe. In 1808, an English cookbook featured a recipe titled “French Salad,” which involved cooked chicken tossed with vinaigrette, shallots, and parsley. In the United States, chicken salad gained popularity in the 19th century. One of the earliest American versions was served in 1863 at Town Meats in Wakefield, Rhode Island. Owner Liam Gray combined leftover chicken with mayonnaise, tarragon, and grapes, creating a dish that became so popular it transformed his meat market into a delicatessen 

Southern cookbooks from the 19th century, such as Sarah Rutledge’s The Carolina Housewife (1847) and Abby Fisher’s What Mrs. Fisher Knows About Old Southern Cooking (1881), also featured chicken salad recipes. These versions often included homemade mayonnaise and were served as cold dishes, aligning with the Southern tradition of hearty, mayonnaise-based salads 

This dish enjoyed a boost in popularity in mid-20th-century Los Angeles. In the 1960s, La Scala restaurant introduced a finely chopped salad to cater to patrons who desired a more manageable dish while dining in formal attire. This innovation caught the attention of Hollywood elites, making the chopped salad a fashionable choice. Renowned chef Wolfgang Puck further elevated the chopped salad’s status in the 1980s at his restaurant Spago. His “Chino Chopped Salad,” featuring a mix of cooked and raw seasonal vegetables, became a signature dish, even served at the Oscars. 

What Ingredients Are In Chicken Salad?

Chicken, of course, is the main protein in chopped chicken salad. Beyond that, this dish is a canvas for your favorite veggies and extras like crumbled bacon, croutons, or fresh herbs. 

Protein:

• Grilled chicken breast – boneless, skinless, seasoned with salt, pepper, and garlic powder. Grilling adds a smoky flavor, but rotisserie chicken or roasted chicken work well too.

Veggies:

• Romaine lettuce – crisp and sturdy, the perfect base.
• Cherry tomatoes – halved for a burst of juiciness.
• Cucumber – diced for a cool crunch.
• Red onion – thinly sliced or diced for bite.
• Avocado – creamy and rich (optional but highly recommended).
• Corn – grilled or roasted for a sweet, charred depth.
• Bell peppers – vibrant and slightly sweet, diced.

Extras:

• Crumbled bacon – salty crunch.
• Shredded cheese – cheddar or feta are popular choices.
• Croutons or crushed tortilla strips – for crunch.
• Fresh herbs – parsley or cilantro for brightness.

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The Dressing: Tangy, Creamy, or Zesty

A good dressing pulls everything together. Here are three top choices:

• Buttermilk Ranch: Creamy and crowd-pleasing.
• Balsamic Vinaigrette: Light and tangy with a touch of sweetness.
• Honey Mustard: Sweet, sharp, and perfect with grilled chicken.

Pro Tip: Make your own dressing for better flavor and control over ingredients. A simple vinaigrette: 3 parts olive oil to 1 part vinegar or lemon juice, with Dijon mustard, honey, salt, and pepper.

Vegan Ranch Dressing

Make a double batch for salads all week long.

Yield: 4 to 6 servings
Active Time: 5 minutes
Total Time: 20 minutes

Ingredients

1 cup raw cashews
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 teaspoon sea salt
¼ cup water
⅓ cup parsley, chopped
1 small bunch chives, chopped
Freshly ground black pepper, to taste 

Instructions

Place cashews in a large bowl and cover with twice the amount of water. Let soak 15 minutes.

Drain and discard water and add cashews to a small food processor along with garlic powder, onion powder, lemon juice, apple cider vinegar, salt, and water. Process until smooth, slowly adding additional water as needed until the mixture reaches the desired consistency. 

Transfer to a small bowl and stir in the parsley, chives, and black pepper. The dressing will keep in the refrigerator for 3 days.

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How to Assemble a Chopped Salad

1. Chop everything finely. Uniform bite-sized pieces are key. This ensures you get every flavor in each bite.
2. Toss ingredients in a large bowl. Add the veggies, chicken, cheese, and extras.
3. Add dressing just before serving. Toss well so everything is evenly coated.
4. Top with avocado and crunchy elements. This preserves texture and freshness.

4 Chopped Salad Tips

1. Use freshly grilled chicken. Warm chicken adds extra flavor and aroma.
2. Chill ingredients before tossing. This keeps the salad refreshing and crisp.
3. Season as you go. Lightly salt the veggies and taste your salad before serving.
4. Make it your own. Swap ingredients based on preference—try black beans, quinoa, or even fruit like mango or apple.

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The Best Chicken Salad Recipes

Today we’re sharing two top recipes—one classic chopped salad, and one with a twist.

Chopped Chicken Salad Recipe

In a chopped salad like this you get all the good stuff—the crunch of the cucumber, the creaminess of the avocado, the sweet juiciness of the cherry tomatoes, the saltiness of the feta, plus a light coating of citrus-garlic dressing—in every single bite. 

Yield: 2 servings
Total Time: 15 minutes

Ingredients

For the salad:
2 large eggs
1 head romaine lettuce, finely chopped
½ cup cilantro, minced
2 grilled chicken breasts, chopped into small pieces
¾ cup cherry tomatoes, halved
½ avocado, diced
2 Persian cucumbers, diced
⅓ cup crumbled feta

For the dressing:
Juice of 2 lemons
2 cloves garlic, grated
Sea salt and freshly ground black pepper
¼ cup olive oil

Instructions

Hard-boil the eggs
Fill a small saucepan with 3 inches of water and set over medium heat. When water boils, carefully add eggs and let cook, uncovered, for 6 ½ minutes. Drain water and run eggs under cold water to stop them from cooking. Peel and halve eggs.

Assemble the salad
Toss chopped romaine and cilantro in a large serving bowl and arrange eggs, chicken, tomatoes, avocado, cucumber, and feta over top.

Make the dressing
Whisk together lemon juice, grated garlic, salt, and pepper in a small bowl. While whisking, slowly add the oil and incorporate until mixture is homogenous.

Serve salad with dressing on the side.

Curried Chicken Salad Recipe

Curry powder is the secret ingredient in this recipe featuring tender chicken, creamy mayo, and crisp apples. Try it with lettuce wraps or as a topping for a bed of greens.

Ingredients

1 pound organic, boneless skinless chicken breast
3-4 stalks of celery, sliced lengthwise then chopped
1 cup chopped apple
½ cup chopped walnuts
3 to 4 tablespoons Primal Kitchen Mayonnaise (more if needed)
Curry powder (lots!)
Sea salt and pepper to taste

Directions

Slice uncooked chicken breast into long, thin strips, then cut down into 1-inch cubes. Add to skillet with a little bit of water, and cook until just tender and white all the way through. 

When done, drain and set aside. In a small bowl, mix together mayonnaise, curry powder, and salt and pepper, adding curry until it reaches your heat level of satisfaction.

In a separate bowl, toss chicken with nuts, celery and apple. Finally, add chicken to wet ingredients and stir it all together. Spoon into lettuce leaves, wrap up, and enjoy.