This Classic Chicken is an old family favorite. The combination of mayo and sour cream give this salad a smooth and creamy texture. It’s great for parties, picnics, lunch or dinner!
I don’t know about you guys, but chicken salad has always been one of my favorites. When I’m tired of plain sandwiches for lunch I always make a bowl of chicken salad. I enjoy it not only for lunch as a sandwich, but also for dinner as a platter with a side salad, some tomatoes, cucumbers and a hard boiled egg or two. It’s a meal that never disappoints in my book.
Why You’ll Love this Recipe
What I love about a classic chicken salad recipe is that it’s perfect for lunch, dinner, picnics or parties. Everyone always loves it. It’s a step up from just a regular boring old sandwich.
You need minimal ingredients.
Make it on a Monday and it’ll keep in your fridge for 3-5 days, so it’ great for meal prep for the week.
Ingredients You’ll Need
- chicken breasts
- celery
- scallions
- coarse kosher salt and pepper
- mayonnaise
- sour cream
- Dijon mustard
- dried tarragon
I usually bake my chicken breasts for chicken salad. I simply salt and pepper them, add them to a baking sheet and bake at 350 until the internal temp is 165 degrees F.
You can also poach them is you prefer. And if you’re feeling super lazy, which I admit I am from time to time, I head to my local market where they sell already shredded rotisserie chicken and I use that. You decide what works best for you.
Step-By-Step Instructions
The first step is to add your chicken breast to a baking sheet, salt and pepper them and then bake them until they’re cooked through.
The second step is to chop your celery and scallions.
The third step when you’re done with chopping is to make your dressing which is a simple combination of good mayonnaise, sour cream, Dijon mustard, coarse kosher salt and pepper. You’ll whisk your dressing ingredients together until nice and smooth.
When the chicken is done cooking, you’ll let it cook and then cut in up into small pieces and then add it to a large bowl with your celery, scallions and tarragon.
The last step is to add the dressing to the ingredients in the bowl. Add as much as you prefer. Start with half and add more from there.
It’s delicious enjoyed on a platter or as a sandwich. I love it served on a croissant with some lettuce and fresh tomato.
I know some people like fresh dill in their chicken salad, but I really prefer the tarragon. This recipe will work with either though, so you choose what you like.
I hope you folks give my recipe a try because it’s an old favorite that my family and loads of friends really enjoy. And take special note, you can also substitute the chicken for turkey when you have leftovers this coming Thanksgiving!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Classic Chicken Salad
I used scallions for this recipes, but you can substitute yellow or red onion if you prefer.
As mentioned above, I bake my chicken breasts for this recipe, but you can also poach until cooked through. Or you can even use shredded rotisserie chicken from your local market.
More Delicious Chicken Salad Recipes to Enjoy
Classis Chicken Salad
Print Recipe Pin RecipeIngredients
- 5 cups cooked boneless skinless chicken breasts, cut into small cubes
- 2/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tsp. Dijon mustard
- 1 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 3/4 cup celery, finely chopped
- 4 scallions, thinly sliced
- 1 -1 1/2 Tbsp. dried tarragon, first add one tablespoon, taste and then decide if you'd prefer more
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or tinfoil. Place chicken breasts on baking sheet and sprinkle with salt and pepper. Bake until no longer pink inside with an internal temperature of 165 degrees F, about 20-30 minutes. Remove from oven and let cool. Once cool, cut into small cubes. Place cubes in a large bowl.
- While the chicken is cooling, in a bowl, combine the mayo, sour cream, mustard, coarse kosher salt and pepper and whisk until smooth. Set aside.
- Add your celery, scallions and tarragon to the cooled chicken in your large bowl. Add desired amount of dressing to the chicken mixture and toss until well combined. Season with salt and pepper, if necessary. Cover with plastic wrap and refrigerate until you are ready to serve.
I love chicken salad and this recipe is very similar to how I make it – instead of sour cream I use nonfat plain Greek yogurt – I need to cut back on fat and I eat chicken salad everyday! The Greek yogurt is more dense than regular, and I use a more of it than mayo.
Keep those recipes coming! They’re yummy!
Thanks Joan! Will do!