Go Back
Overhead view of homemade chicken salad in a white bowl on a wooden table, with fresh herbs and celery visible.

Homemade Chicken Salad with Deli-Shop Herb Notes

This homemade chicken salad recipe captures the bright, herbaceous flavor of a deli counter classic. It's quick to make, perfect for meal prep, and stays fresh for days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (from rotisserie or poached breasts)
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh chives chopped
  • 2 celery stalks finely diced
  • 1/4 cup red onion minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup toasted slivered almonds optional

Method
 

  1. Prepare the chicken: If using rotisserie chicken, remove skin and bones, then shred into bite-sized pieces. If poaching, place 2 boneless, skinless chicken breasts in a pot, cover with water, add a pinch of salt, bring to a boil, then reduce to a simmer and cook for 12-15 minutes until cooked through. Let cool, then shred.
  2. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth.
  3. Add herbs and vegetables: Stir in parsley, dill, chives, celery, and red onion.
  4. Combine: Add shredded chicken to the bowl and mix gently until evenly coated. Season with salt and pepper.
  5. Adjust: Taste and add more lemon juice or herbs if desired. Fold in nuts if using.
  6. Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.