This chicken salad is creamy, has crunchy celery, and protein-packed walnuts, and is the perfect addition to wraps, salads, or sandwiches.
I was just in time for this chicken salad to enter my life. There's nothing more gratifying than pulling a container of readymade chicken salad from the refrigerator after a demanding workweek full of rock climbing, ice skating, and housework.
If you are looking for more make-ahead salad recipes, try my Marinated Cauliflower Salad, Red Cabbage Salad with Greek Dressing, or my favorite, Authentic Kisir (Turkish Bulgur Salad).
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Chicken Salad Ingredients
Chicken Thighs
There is without a doubt no better cut of chicken to use for a good chicken salad than with chicken thighs. To make the perfect (and easy) chicken salad use boneless, skinless chicken thighs.
Creamy Dressing
What makes the perfect chicken salad is the creamy dressing. This recipe uses sour cream for tang and mayo to keep it somewhat classic. Using sour cream as the base makes it taste lighter.
Herbs & Spices
To give this chicken salad flavor, we'll add granulated garlic, dried oregano, and freshly chopped parsley for freshness.
Vegetables
Chopped walnuts and celery will provide some crunch and freshly squeezed lemon juice will add zip and pop.
See the recipe card for quantities.
How to Make Chicken Salad
Boil the Chicken
Bring a pot of water to a simmer. Add the chicken, and season with salt and pepper. I like to add a sliver of onion, and a garlic clove to the water to add more flavor (optional).
Boil the chicken for 25 minutes or until an internal temperature reaches 165 degrees Fahrenheit.
Tip: After cooking the chicken thighs, don't discard the broth, instead, use it for making rice or soup.
Make the Creamy Dressing
Combine the sour cream, mayo, fresh lemon juice, oregano, granulated garlic, salt, and pepper in a large mixing bowl to make the creamy chicken salad dressing.
When I do this step, I like to use a whisk. It facilitates the breaking up of the lumps, resulting in a creamy and smooth dressing.
Add Veggies & Nuts
Add the cooled, diced chicken, celery, walnuts, and fresh parsley. Toss until each ingredient is coated in the thick and creamy dressing.
Toss, Taste, & Adjust
After mixing the ingredients, give a taste, and add more salt and pepper, if needed.
How to Serve Chicken Salad
Serve in tortillas for quick and easy wraps, top with Boston lettuce leaves, or use as a sandwich filling.
Pair with a hearty soup like my Zuppa Toscana Recipe (Pork-Free) or my Salmon Soup with lemon and dill.
Recipe Variations
This chicken salad is so delicious as is, however, there are SO many ways to jazz it up.
- Spicy - add chili pepper flakes to imbue heat into the dressing.
- Avocado - add mashed avocado when making the dressing for more creaminess. The chicken salad will probably be more on the greener side in that case.
- Grapes - add sliced purple grapes for sweetness. Add in the grapes at the same time you add the nuts.
How to Store
To store chicken salad, transfer it to an airtight container like a Pyrex and refrigerate. Consume it within 3-4 days to ensure freshness and safety.
More Crave-Worthy Salads
- Beet Salad with Goat Cheese and Balsamic Vinaigrette
- Steak Salad with Pickled Fennel and Parmesan
- Brussel Sprout Salad with Sweet Orange Dill Dressing and Fennel
- Healthy Mediterranean Orzo Pasta Salad {Gluten-Free}
- Healthy Tuna Salad with Grapefruit and Dill Dressing Recipe
Creamy Chicken Salad Recipe
Creamy and protein-packed chicken salad recipe with crunchy celery and walnuts. Perfect for wraps, salads, and sandwiches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 Servings 1x
- Category: Chicken
- Cuisine: American
Ingredients
- 1.5 pounds boneless, skinless, chicken thighs
Creamy Dressing
- 1 cup sour cream
- ⅓ cup mayo
- ¼ cup lemon juice (about 1 large lemon)
- 1 teaspoon dried oregano
- ½ teaspoon granulated garlic
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
Produce and Nuts
- ¼ cup fresh chopped parsley
- 2 stalks celery, thinly sliced
- ¼ cup walnut, chopped
Instructions
Boil the Chicken Thighs
- Fill a pot with enough water to cover the chicken thighs completely.
- Season the water with salt and pepper to taste. ( I like to add a little onion and a garlic clove to the water for more flavor.)
- Bring the water to a boil over high heat, then reduce to a simmer and cook the chicken thighs for 25-30 minutes or until an inter temperature of 165 degrees Fahrenheit.
- After cooking the chicken, remove it from the water and let it cool. Once cooled, dice the chicken and set it aside. Save the broth for another recipe such as soup or rice.
Creamy Dressing
- Combine the sour cream, mayo, fresh lemon juice, oregano, granulated garlic, salt, and pepper in a large mixing bowl.
- Use a whisk to facilitate the breaking up of the lumps, resulting in a creamy and smooth dressing.
Put it All Together
- Add the cooled, diced chicken, parsley, celery, and walnuts. Toss until each ingredient is coated in the creamy dressing.
- After mixing the ingredients, give a taste, and add more salt and pepper, if needed.
- Serve in tortillas for quick and easy wraps, top with Boston lettuce leaves, or use as a sandwich filling.
Notes
How to Store
To store chicken salad, transfer it to an airtight container like a Pyrex and refrigerate. Consume it within 3-4 days to ensure freshness and safety.
Recipe Inspired by "America's Test Kitchen: The Complete Salad Cookbook".
Tim P. says
Another great recipe, Ashley!