This homemade chicken salad is the perfect deli-style recipe to make at home. Learn how to make a flavorful and easy chicken salad recipe!
Homemade Chicken Salad
While I’m writing this, it’s not summer here yet, but I’m already looking forward to it…and all its classic flavors. For instance, this homemade chicken salad is an easy way to prep a summer favorite without heading down to the deli!
Chicken salad is the most typical warm-weather picnic food, isn’t it? I have it every summer, and everyone else I know does, too. In fact, I think I’ve been eating it since I was a kid! It’s THAT much of a staple. I feel like if you live here in the States, you’re into chicken salad, no matter who you are!
Because it’s such a crowd-pleaser, I think it’s really good to have an easy recipe for it. This homemade chicken salad recipe is simple and tastes wonderful whether you eat it as-is or in a wrap or on a sandwich. You can also customize the recipe with your favorite flavors if the base needs something more! Let’s get started…
Recipe for Homemade Chicken Salad
- mayonnaise
- Miracle Whip
- paprika
- seasoning salt
- cooked chicken, cubed or shredded (leftover rotisserie chicken can work well!)
- dried cranberries, dried cherries or grape halves
- chopped celery
- green onions, chopped
- finely chopped green pepper or apple
- toasted pecans, chopped
- Ground black pepper, to taste
How to make Chicken Salad
One of the simplest recipes ever for one of the tastiest salads ever!
- In a bowl, combine the mayonnaise, Miracle Whip, paprika and seasoning salt. Mix until well combined.
- Add the chicken, cranberries, celery, green onions, green pepper, and pecans. Mix well. Season with pepper to taste.
- Chill at least 1 hour, preferably 4-6 hours, before serving. Don’t skip this step – it lets the flavors come together.
- Refrigerate leftovers. Don’t leave it out for more than an hour or two!
Chicken Salad: Questions & Answers
If you have questions about this chicken salad recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- Are there substitutes for the mayonnaise?
Using Greek yogurt also works, and is low-calorie to boot! BBQ sauce is also delicious in place of the mayo … of course, then it becomes a BBQ chicken salad instead of a deli-style chicken salad. But maybe that’s what you want!! ?
- Do you recommend any other spices?
Chipotle seasoning, curry powder, garlic powder, and cayenne pepper taste great in this recipe, especially if you want a “kick” to the flavor.
- How do you recommend serving this?
You can eat it as-is, or put it in a whole-wheat bun, on spinach, or as a lettuce wrap! Chicken salad sandwiches are also fantastic, especially on baguettes or croissants like we did for this post.
- How long will this last in the fridge?
About 3-4 days. Wrap it tight with saran wrap!
- How long will this last in the freezer?
I actually wouldn’t freeze this, as the mayo will separate when you defrost it! Freeze just the chicken instead, and make the rest of the salad fresh.
- What other fruits can you add to this salad?
The sky’s the limit! Raisins taste wonderful in particular and give you a much different salad than if you use grapes. If you want a tropical flavor instead, add coconut, mango, pineapple, etc. Get creative with this, y’all!
- What other nuts can you add?
Oh, any of them!! I always recommend using what you have on hand for chicken salad. If you’re not a fan of pecans, or just want more crunch, add peanuts, almonds, walnuts, cashews, Macadamia nuts, etc. You can also leave them out, of course!
How did you like this deli-style chicken salad?
Now you don’t even need to head down to your favorite shop to snap up a delicious chicken salad … unless you want to, of course!! Did you add anything to this chicken salad, or stick to the recipe? Did you have any questions about it? Comment down below. I’d love to hear from you!
Other recipes you may enjoy
Deli-Style Chicken Salad
Equipment
Ingredients
- ½ cup mayonnaise
- ½ cup Miracle Whip
- 1 teaspoon paprika
- 1 teaspoon seasoning salt
- 4 cups cooked chicken cubed or shredded
- 1 cup dried cranberries dried cherries or grape halves
- ½ cup chopped celery
- 2 green onions chopped
- ¾ cup chopped green pepper or apple
- 1 cup toasted pecans chopped
- ground black pepper to taste
Instructions
- In a bowl, combine the mayonnaise, Miracle Whip, paprika and seasoning salt. Mix until well combined.
- Add the chicken, cranberries, celery, green onions, green pepper, and pecans. Mix well. Season with pepper to taste.
- Chill at least 1 hour, preferably 4-6 hours, before serving.
- Refrigerate leftovers.
Notes
- Don’t skip step #3 … it lets the flavors come together!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on August 18, 2012. Updated on May 25, 2020.
Jamie…what a great base chicken salad. I eat chicken salad from the deli near my office and it looks nothing like this! I love the versatility of it, too. And I just love fruit in my chicken salad! Great recipe! : )
Thanks so much for sharing at Heavenly Treats Sunday! Love chicken salad but never make it! Now I have a good recipe, thanks!
I love chicken salad! I usually order it for lunch when I'm out, and love to make it at home! This sounds great!
I love this kind of chicken salad, delicious!
Mal @ The Chic Geek
I love these types of salad sandwiches. Thanks for sharing on Foodie Friends Friday.
Your co host from Nosh My Way.
I would so love to make this for an outdoor potluck picnic next week, but I’m worried about the mayo going bad. Any suggestions for serving, please? Perhaps I could put it in a freezer bag with a couple of freezer packs, and just have people compose their sandwich on site. Would appreciate your thoughts. Thanks.
I think I would do this one of two ways, depending on the potluck.
1. Prepare the chicken salad and keep it in an airtight container or zip-top bag. You can keep it in a cooler or ice chest to keep it cool. Then let people assemble the sandwiches themselves at the potluck. You might consider using smaller containers, so you don’t have a big batch that might go bad. Keep one container on the table to use and any remaining containers in a cooler until needed.
2. Prepare the sandwiches ahead and place them in individual sandwich bags. Place the sandwich bags in a cooler or ice chest and let people grab a premade sandwich from the cooler, or you can set out a few on the table and replace them with new sandwiches from the cooler as people grab them.
Either way, I hope you have a great time! 😊
Why do you use mayonnaise and miracle whip when they both are the same thing. One is just a brand name.
You certainly can use all mayo or all Miracle Whip – or divide it up as I do. It’s all a matter of personal taste. Miracle Whip has a little bit of tang that plain mayo just doesn’t have, so I like to include it.
Mayo and Miracle whip are two different things. MIracle whip has corn syrup and Mayo does not. Two completely different tastes.