Chicken Salad Recipe

I’ve found that a little creativity can transform a simple chicken salad into a family-friendly favorite. This chicken salad recipe has a vibrant, smoky flavor and a stunning orange-red hue that makes every bite feel special. The secret is a homemade roasted red pepper dressing, infusing the classic combination of chicken and celery with savory-sweet depth. This high-protein meal is easy for quick weeknight dinners or healthy meal prep lunches. Let’s make this new household favorite chicken salad recipe.

Ingredients

• 500 g (1.1 lbs) boneless, skinless chicken breasts: We recommend using quality chicken breasts, free from artificial additives, for the best texture and flavor. Poaching is the preferred method here as it keeps the chicken moist and tender, ideal for shredding. You can also use pre-cooked chicken from a rotisserie chicken to save time; ensure you have enough meat to equal 500g after removing bones and skin.
• 1.5 L (6 cups) water or vegetable broth: Use this liquid to gently poach the chicken breasts; broth adds more flavor than water. Ensure the chicken breasts are fully submerged in the pot. Reserve a small amount of the cooled poaching liquid to add moisture if the chicken salad seems too dry later.
• 200 g (1 cup) roasted red peppers, from a jar, drained well: The key ingredient for the dressing; choose high-quality jarred peppers packed in brine or water. Be sure to drain them thoroughly and pat them dry with paper towels to avoid excess liquid in the dressing. Roasted peppers provide a smoky sweetness and vibrant color that defines this recipe.
• 120 g (1/2 cup) quality mayonnaise: Use a full-fat, neutral-flavored mayonnaise as the creamy base for the dressing. If a halal option is needed, check the label to ensure no non-halal animal derivatives are used in the ingredients. For a tangier flavor profile, you can swap half the mayo for more Greek yogurt, but keep the initial ratio for optimal results.
• 60 g (1/4 cup) plain, full-fat Greek yogurt: Greek yogurt adds a pleasant tang and helps lighten the richness of the mayonnaise. Full-fat yogurt provides a smoother, creamier texture and prevents the dressing from separating. For a non-dairy option, use a plain, unsweetened cashew-based yogurt or a dairy-free mayonnaise.
• 1 small garlic clove, peeled: Use fresh garlic for the best flavor; avoid using garlic powder as it won’t integrate smoothly into the creamy dressing base. Ensure the clove is small to avoid overpowering the delicate pepper and chicken flavors. Finely mince the garlic before adding it to the food processor to help it blend completely.
• 15 ml (1 tablespoon) fresh lemon juice: Freshly squeezed lemon juice brightens the flavors in the dressing and cuts through the richness of the yogurt and mayonnaise. Start with 1 tablespoon and add more if you prefer a sharper taste. Lemon juice also helps preserve the freshness of the dressing for longer storage.
• 5 g (1 teaspoon) smoked paprika, plus extra for garnish: Smoked paprika is essential for the depth and character of this particular recipe. Do not substitute regular paprika; the smoky flavor won’t be present. The extra garnish enhances presentation and aroma.
• 5 g (1 teaspoon) fine sea salt, or to taste: Salt brings all the flavors together; use fine sea salt as it dissolves more easily. Add half initially during blending, then taste the final dressing and adjust as needed. Remember to account for the saltiness of the poaching liquid if using broth, and adjust accordingly.
• 2.5 ml (1/2 teaspoon) freshly ground black pepper, or to taste: Freshly ground pepper adds a necessary sharpness and aromatic complexity. Avoid pre-ground pepper as it often lacks intensity and freshness. Adjust the amount to match your preference for spice and flavor.
• 2 celery stalks, finely diced: Celery adds a refreshing crunch and texture contrast to the creamy chicken. Dice the celery very small to ensure it blends evenly with the chicken. For extra flavor, you can use a small amount of the inner, more tender stalks and leaves.
• 1/4 small red onion, very finely diced: Red onion provides a necessary bite and savory element to the salad. Dice the red onion as finely as possible to avoid strong, overpowering chunks. If you find raw onion too harsh, soak the diced pieces in cold water for 10 minutes, then drain thoroughly.
• 30 g (1/4 cup) fresh flat-leaf parsley, finely chopped, divided: Fresh parsley adds color and a light, peppery finish to the salad. Flat-leaf parsley (Italian parsley) is preferred over curly parsley for its stronger flavor and softer texture. Reserve a small portion for garnish to enhance presentation.

Instructions

1. Place the chicken breasts in a medium saucepan. Add water or vegetable broth until the chicken is fully submerged. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Remove chicken from liquid and let cool completely, about 30 minutes. Once cool, shred or dice the chicken into bite-sized pieces. Poaching is key to tender chicken. Do not overcook; once the internal temperature reaches 165°F (74°C), remove immediately. Shred the chicken while still warm (not hot) for easier handling. If you are short on time, use leftover grilled chicken or a store-bought rotisserie chicken instead of poaching.
2. While the chicken cools, prepare the creamy roasted red pepper dressing. In a food processor or high-speed blender, combine the drained roasted red peppers, mayonnaise, Greek yogurt, garlic clove, fresh lemon juice, 5 g (1 teaspoon) smoked paprika, salt, and black pepper. Blend until completely smooth and creamy. Taste and adjust seasoning as needed. Scrape down the sides of the blender/food processor to ensure all ingredients are fully incorporated. If the dressing is too thick, add a teaspoon of water or leftover poaching liquid (cooled) to reach desired consistency. Ensure the dressing is very smooth, without any chunks of red pepper.
3. In a large mixing bowl, combine the shredded or diced cooked chicken, finely diced celery, and finely diced red onion. Add about two-thirds of the creamy roasted red pepper dressing to the chicken mixture, along with most of the chopped fresh parsley (reserve a small amount for garnish). Gently fold until all ingredients are well combined and the chicken is evenly coated. If desired, add more dressing for a creamier consistency. Avoid overmixing, as this can shred the chicken too much and make the texture pasty. Use a large silicone spatula for gentle folding. Add the dressing incrementally to control the creaminess; you may not need all of it, or you may add extra for a very rich salad.
4. Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. This chilling also helps the salad firm up slightly. Chilling time is crucial for the smoked paprika and red pepper flavors to fully develop. The chicken salad will thicken as it chills due to the Greek yogurt and mayonnaise. If making ahead, refrigerate for up to 2 hours before serving for best results.
5. To serve, spoon the chilled chicken salad onto a light-colored, wide-rimmed bowl or a simple white plate, mounding it attractively in the center. Use the back of a spoon to create a gentle swirl or texture on top. Lightly dust the top of the salad with a pinch of the reserved smoked paprika and sprinkle with the remaining fresh parsley for a vibrant color contrast. The rich, orange-red hue of the dressing will stand out against the chicken and green herbs. The presentation details enhance the overall appeal, especially for guests. Serve this chicken salad at room temperature or slightly chilled, not ice cold. Presenting it on a simple plate highlights the vibrant color of the roasted red pepper dressing.

Make-Ahead & Meal Prep Tips for Easy Weekday Meals

This make-ahead friendly chicken salad recipe is ideal for busy families and meal prepping for quick weekday lunches. Prepare all components on a weekend morning for quick assembly throughout the week. You can make the creamy roasted red pepper dressing up to five days ahead and store it in an airtight container in the fridge.

The poached chicken keeps well in its own container for 3-4 days. For maximum crunch, combine the chicken and dressing with the celery and onions just before serving. If you pre-mix everything, it holds well for 2-3 days, though the celery will soften slightly.

Family-Friendly Serving Ideas

This versatile chicken salad recipe makes healthy eating easy. The rich flavor pairs well with several options.

• On Croissants or Sandwiches: Serve on soft croissants or whole wheat bread with fresh lettuce leaves for a classic lunch.
• In Wraps or Lettuce Cups: Use large lettuce leaves (like butter lettuce) or large tortillas for a lighter, carb-conscious option.
• On Crackers or with Vegetables: Spread on crackers for an appetizer or use as a dip for carrot sticks and cucumber slices (a favorite quick snack in our house).
• Stuffed Tomatoes or Avocados: Spoon the chicken salad into hollowed-out tomatoes or avocado halves for an elegant and filling meal.

FAQs

How long does this chicken salad keep in the refrigerator?

When stored properly in an airtight container, this chicken salad recipe stays fresh for 3-4 days in the refrigerator. The celery may soften slightly over time, but the overall flavor profile improves as the dressing components meld.

Can I use canned chicken instead of poaching?

Yes, you can use canned chicken in a pinch. Be sure to drain it very well and rinse off excess salt for better flavor and texture. Canned chicken can sometimes have a different mouthfeel, so poaching is preferred for this specific recipe.

Can I make this dairy-free or use less fat?

To make it dairy-free, use a non-dairy yogurt alternative (like coconut or cashew yogurt) and ensure your mayonnaise is dairy-free. For a lighter version, reduce the mayo and increase the Greek yogurt or use a low-fat mayonnaise. I find using half Greek yogurt and half light mayo gives a great result.

My chicken salad seems too dry after refrigerating. What happened?

This is often because the chicken absorbed the dressing during chilling. If it seems dry, simply add a tablespoon of milk, water, or extra dressing just before serving. This usually happens when I make a big batch of chicken salad for meal prep.

What is the best way to shred chicken for this recipe?

For large batches, place the warm chicken breasts in a stand mixer bowl and mix on low speed for 30 seconds. For smaller amounts, use two forks to pull apart the chicken.

Can I add nuts or grapes to this version?

While not traditional for a red pepper dressing, you can add toasted almonds or pecans for crunch, or grapes for sweetness. We recommend trying the recipe as written first to fully experience the unique flavor profile before customizing this easy chicken salad.

Conclusion

This chicken salad recipe with a creamy roasted red pepper dressing proves that classics can be improved with just a little creativity. Save this healthy and family-friendly meal prep solution on Pinterest so you can easily find it when you need a quick dinner idea.

chicken salad recipe

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• Author: Sarah Mali
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This chicken salad features a vibrant, smoky flavor from a homemade roasted red pepper dressing, paired with tender poached chicken, celery, and red onion. It’s a high-protein meal perfect for quick lunches or dinners.

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Ingredients

Scale 1x2x3x

• 500g (1.1 lbs) boneless, skinless chicken breasts (poached or rotisserie)
• 1.5 L (6 cups) water or vegetable broth
• 200g (1 cup) roasted red peppers, drained well
• 120g (1/2 cup) quality mayonnaise
• 60g (1/4 cup) plain, full-fat Greek yogurt
• 1 small garlic clove, peeled and minced
• 15ml (1 tablespoon) fresh lemon juice
• 5g (1 teaspoon) smoked paprika, plus extra for garnish
• 5g (1 teaspoon) fine sea salt, or to taste
• 2.5ml (1/2 teaspoon) freshly ground black pepper, or to taste
• 2 celery stalks, finely diced
• 1/4 small red onion, very finely diced
• 30g (1/4 cup) fresh flat-leaf parsley, finely chopped, divided

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Instructions

1. Poach Chicken: Place chicken breasts in a saucepan with water or broth until submerged. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until cooked through (165°F / 74°C). Remove chicken and cool completely, then shred or dice.
2. Prepare Red Pepper Dressing: Combine drained roasted red peppers, mayonnaise, Greek yogurt, minced garlic, lemon juice, smoked paprika, salt, and black pepper in a food processor. Blend until completely smooth and creamy. Adjust seasoning to taste.
3. Combine Ingredients: In a large mixing bowl, combine shredded chicken, finely diced celery, and finely diced red onion. Add two-thirds of the dressing and most of the parsley. Gently fold until evenly coated, being careful not to overmix. Add more dressing for a creamier consistency if desired.
4. Chill Salad: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and the salad to firm up.
5. Serve and Garnish: Spoon the chilled chicken salad onto plates. Garnish with the remaining fresh parsley and a light dusting of smoked paprika before serving.

Notes

To avoid a pasty texture, do not overmix the chicken salad. For best flavor development, allow at least 30 minutes of chilling time. If the salad becomes too dry after refrigeration, add a tablespoon of milk, water, or extra dressing just before serving.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Dish, Lunch
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 37 g
• Cholesterol: 100 mg