How to Make Chicken Salad in 30 Minutes Flat

Let’s talk chicken salad—because when life gets busy (and let’s be honest, when isn’t it?), knowing how to make chicken salad that’s fresh, fast, and full of flavor is basically a mom superpower. Whether you’re packing lunches for the week, feeding a crew of hungry kids, or just trying to survive another chaotic Tuesday, this recipe is here to save your sanity—one creamy, crunchy bite at a time.

I’m Grace, the woman behind the messiest kitchen counter in the neighborhood (and proud of it!). Here at 30minrecipes, my mission is to help you get dinner on the table without tears, tantrums, or takeout. And this chicken salad? It’s been on repeat in my house since the day I discovered it was the magic trick to turn leftovers into something lunchbox-worthy.

So, whether you’re starting with freshly poached chicken or cracking open a can of the pantry’s finest, this recipe has your back. Ready to become the hero of your own kitchen? Let’s do this.

Why You’ll Love This Chicken Salad Recipe

You know those recipes that make you feel like you’ve got it all together—even when you don’t? This is one of them. Here’s why this chicken salad recipe might just become your weekday MVP:

• Fast and forgiving: Got 30 minutes? You’ve got a meal.
• Flexible: Use poached, grilled, rotisserie, or even canned chicken.
• Flavorful: Between the sweet-tangy dressing and the crunch of celery and apples, every bite hits all the right notes.
• Kid-approved: Even picky eaters will sneak extra bites (just don’t mention the olives).
• Perfect for meal prep: Make it ahead, stash it in the fridge, and you’re ready for lunch, dinner, or emergency snacking.

And let’s not forget—the combo of creamy mayo, tart lemon juice, and a whisper of plum preserves makes this dressing something extra. It’s like your favorite deli chicken salad… but better, and way less expensive.

Ingredients You’ll Need

This one is beautifully simple and filled with real ingredients you probably already have in your kitchen. Here’s what you’ll need to pull together this dreamy, creamy canned chicken salad recipe (or fresh, if you’re fancy today):

For the Salad:

• 1 pound raw boneless, skinless chicken breasts (or 2 to 3 cups cooked chicken meat – rotisserie or canned both work)
• 2 ribs celery, chopped
• 1/2 red bell pepper, seeded and chopped
• 4 to 6 green olives, pitted and minced
• 1/4 cup red onion, chopped
• 1/2 to 1 apple, cored and chopped (a sweet, crisp variety like Fuji or Gala is perfect)
• 1/3 head iceberg lettuce, sliced and chopped

For the Dressing:

• 5 tablespoons mayonnaise
• 1 tablespoon plum preserves (or sub with berry preserves or a drizzle of honey)
• 2 teaspoons lemon juice, freshly squeezed
• Salt and pepper, to taste

Bonus tip: If you’re wondering how to make chicken salad with canned chicken, just swap the raw chicken in this recipe for two cans (drained) and skip straight to the mixing.

Step-by-Step: How to Make Chicken Salad Like a Pro

Alright, apron on (or not—no judgment here), let’s dive into how to actually make this come together without breaking a sweat.

Step 1: Poach the Chicken

(You can skip this part if you’re using already cooked chicken!)
Bring a large pot with 2 quarts of salted water (1 tablespoon salt) to a boil. Toss in your chicken chunks, return to a simmer, and then turn off the heat. Cover the pot and let it sit for 15 minutes while you prep the rest. That’s it. No overcooked, rubbery chicken here!

Tip : If using canned chicken, rinse it lightly under cold water and pat dry—it takes away that overly briny flavor and fluffs it up nicely.

Step 2: Whip Up That Dressing

In a large mixing bowl, combine mayonnaise, plum preserves (or honey), and fresh lemon juice. Give it a taste. Want it sweeter? Add a smidge more preserve. Too tangy? A little extra mayo brings it back into balance. Season with salt and pepper until you love it.

Step 3: Add the Crunch

Stir in the chopped celery, bell pepper, olives, red onion, and apple. This is where the texture magic happens—soft chicken, crisp veggies, and juicy apple bites all playing together in creamy harmony.

Step 4: Mix in the Chicken

Pull your chicken from the poaching water, dice it into bite-sized chunks, and toss it into the bowl. Mix it all together until every piece is coated in that luscious dressing.

Step 5: Add Lettuce Before Serving

The lettuce is delicate, so don’t mix it in until you’re ready to eat. Just before serving, fold it gently into the chicken mixture for a cool crunch that ties the whole thing together.

And just like that, you’ve got a crave-worthy, quick-fix meal that’s anything but boring. Trust me, once you know how to make chicken salad like this, you’ll never go back to the store-bought stuff.

Chicken Salad Sandwiches, Lettuce Wraps & Beyond

Sure, this salad is already a star in its own right, but the way you serve it can take it from “just lunch” to lunch you’ll actually look forward to. Whether you’re a sandwich person, a lettuce-wrap lover, or a straight-from-the-bowl type (guilty!), here are some tasty ideas:

1. Chicken Salad Sandwiches

Classic for a reason. Grab some soft sandwich rolls, buttery croissants, or even toasted whole grain bread. Add a little lettuce or tomato if you’re feeling fancy, and lunch is served.

Busy Mom Hack: Make a big batch and stuff it into slider buns for after-school snacks or easy lunchboxes. My youngest swears it tastes better on “mini buns.”

2. Lettuce Cups or Wraps

For a lighter option, spoon the chicken salad into romaine or butter lettuce leaves. It’s fresh, crisp, and doesn’t leave you needing a nap at 2 p.m.

3. Cracker Dip or Veggie Platter

Hosting? Toss it in a bowl surrounded by crackers, cucumber slices, and bell pepper strips. It’s the kind of party food that disappears in minutes—bonus points if you sprinkle on a little paprika or fresh dill.

4. Stuffed Avocados

Halve an avocado, remove a bit more of the flesh, and pile in your chicken salad. It’s rich, creamy, and totally Instagram-worthy. (Because yes, we care.)

Grace’s Chicken Salad Origin Story (aka My “Aha” Moment)

Alright, time for a little backstory. The first time I made this chicken salad, it was out of desperation. I had about 20 minutes, two cranky toddlers, and the realization that I had completely forgotten to plan lunch. I scrounged around and found a can of chicken, a lonely apple, and some sad-looking celery. That was the beginning.

I whipped up a quick dressing with mayo and jam (yes, jam!) because I didn’t have any honey… and oh my stars—it worked. My kids inhaled it. I got a solid 15 minutes of quiet. That, my friends, was a win.

Ever since, I’ve been tweaking it—sometimes adding grapes, using different herbs, or throwing in leftover rotisserie chicken. But the bones of this best recipe for chicken salad always stay the same: simple, creamy, and satisfying.

Tips to Make the Best Chicken Salad Ever

Let’s talk upgrades and fixes, because while this salad is wonderfully easy, a few small tweaks can make it chef’s kiss perfect every time.

Use Cold Chicken

If you have the time, chill the chicken before mixing. Warm chicken can thin out the mayo and make things a little soupy.

Don’t Over-Mayo

You want a creamy, not gloopy, texture. Start with the amount listed, and add a spoonful more if needed—but not before tasting!

Sweet & Savory Balance

The apple and preserve combo is magic. Don’t skip them, even if it sounds odd. It’s that subtle sweetness that makes people go, “What is that?!” in the best way.

Make It Ahead

This recipe holds up beautifully in the fridge for up to 3 days. In fact, it might taste even better the next day when everything has had time to mingle.

Variations to Keep Things Fresh

Once you know how to make chicken salad, you can make it your chicken salad. Here are some twists if you’re looking to change things up:

• Add grapes or dried cranberries for extra sweetness.
• Swap the mayo for Greek yogurt for a tangier, lighter version.
• Toss in chopped nuts (walnuts, pecans, almonds) for crunch.
• Spice it up with a pinch of cayenne, a dash of hot sauce, or even some diced jalapeño.
• Go herbaceous with fresh dill, parsley, or tarragon.

Think of this as your base recipe—and then make it yours.

Chicken Salad FAQ: Because We’ve All Wondered…

Let’s tackle a few common questions that come up when making this salad:

Can I use canned chicken instead of fresh?

Absolutely! That’s actually one of the most popular ways to make it. Just drain and flake the canned chicken before mixing, and skip the poaching step. It’s fast, easy, and perfect for pantry cooking.

What’s the best way to store chicken salad?

Keep it in an airtight container in the fridge for up to 3 days. Don’t freeze it—mayo and lettuce don’t play nicely in the freezer.

Can I leave out the olives or red onion?

Totally! This is a very forgiving recipe. Leave out or swap anything that your crew doesn’t love. Try pickles or scallions in place of red onion for a milder bite.

How do I keep the apples from browning?

If you’re prepping ahead, toss the chopped apples in a tiny bit of lemon juice before mixing them in. It keeps them crisp and pretty.

Bringing It All Together: Chicken Salad, Your Way

So here we are. You’ve got the method, the flavor-packed ingredients, the little tips and swaps that make this recipe yours. You now officially know how to make chicken salad that’s not only quick and easy but downright craveable.

Whether you’re tucking it into a sandwich, scooping it over lettuce, or sneaking forkfuls straight from the fridge at midnight (zero judgment—done it many times), this recipe brings simplicity, comfort, and flavor together in a way that just works. And isn’t that exactly what we need from our food on the busiest days?

This chicken salad isn’t fancy, fussy, or overly complicated. It’s the kind of recipe that says, “Hey, I got you,” when your day’s off the rails. It’s nourishing, efficient, and just plain delightful—the kind of everyday magic that turns leftovers into lunch or pantry staples into something special.

And if you’re a busy mom, juggling homework help, Zoom calls, and figuring out what’s for dinner (again), this recipe’s going to be your new best friend.

More Chicken Salad Love (Because Why Stop Here?)

Once you know how to make chicken salad, you’ve unlocked a whole world of quick, satisfying meals that fit right into a busy schedule. And since no one wants to eat the same thing every day (except maybe my kids and their obsession with mac and cheese…), here are some deliciously simple recipes from the 30minrecipes kitchen to keep things fresh:

Recipes You’ll Love from 30minrecipes.com:

Vegan Bread Recipe for Busy Days
Want the perfect bread to serve with your chicken salad? This easy, no-fuss vegan bread is crusty on the outside, soft on the inside, and totally beginner-friendly.

Chicken Salad Recipes for Every Taste
If you’re already hooked on this classic, this roundup is your next stop. From spicy versions to fruity twists, you’ll find a chicken salad for every mood and craving.

The Best Homemade Sloppy Joe Sauce Recipe
Need something warm and hearty? This quick Sloppy Joe sauce turns weeknight dinner into a saucy, satisfying hit—no packets required.

Lamb Meatballs 101: Everything You Need
Switch up the protein with these juicy lamb meatballs. They’re a fun, flavorful change from chicken and perfect for anyone wanting to expand their dinner routine.

Whether you’re in the mood for something creamy and cool or hot and hearty, there’s something here to spark inspiration—because variety is the spice of dinner (and lunch… and let’s be real, snack time too).

How to Make Chicken Salad | Quick & Easy Recipe- 30minrecipes

Learn how to make chicken salad in just 30 minutes with this quick and easy recipe—perfect for beginners and busy cooks.

Type: Main Course, Salad, Lunch

Cuisine: American

Keywords: how to make chicken salad, chicken salad recipes, chicken salad sandwiches recipe, best recipe for chicken salad, canned chicken salad recipe, summer lunch, meal prep, quick salad recipe, 30 minute

Recipe Yield: 4 servings

Calories: Approx. 320 per serving (optional, you can adjust based on actual calculation)

Preparation Time: PT10M

Cooking Time: PT20M

Total Time: PT30M

Recipe Ingredients:

• 1 pound raw boneless, skinless chicken breasts, cut into 2½-inch chunks (or 2 to 3 cups cooked chicken meat)
• 2 ribs celery, chopped
• ½ red bell pepper, seeded and chopped
• 4 to 6 green olives, pitted and minced
• ¼ cup chopped red onion
• ½ to 1 apple, cored and chopped
• ⅓ head iceberg lettuce, sliced and chopped
• 5 tablespoons mayonnaise
• 1 tablespoon plum preserves (or any berry preserve or a little honey)
• 2 teaspoons freshly squeezed lemon juice
• Salt and pepper to taste

Recipe Instructions: Poach the chicken (skip if using cooked or canned): Bring a pot of salted water (1 tablespoon salt in 2 quarts water) to a boil. Add the chicken, return to a simmer, then turn off the heat and cover. Let sit for 15 minutes. Dice once cooked. Make the dressing: In a large bowl, whisk together mayonnaise, preserves (or honey), and lemon juice. Taste and adjust with more preserve or lemon juice for balance. Season with salt and pepper. Add veggies and fruits: Stir chopped celery, red bell pepper, olives, red onion, and chopped apple into the dressing. Add chicken: Mix in diced chicken (poached or canned) until fully coated. Add lettuce before serving: Fold in iceberg lettuce just before serving for the best crunch.

Editor's Rating:
4.9