The Easiest Chicken Salad Recipe I Eat Every Day – Simply Taralynn

If you open my refrigerator on any given day, there will always be a big container of chicken salad. I used to make it once a week, but now that I have my husband hooked on it, I double the batch and end up making it every 3–4 days. This is by far the easiest, most delicious, simple, and healthy chicken salad recipe to make and keep in the refrigerator for a high-protein option. I put it on salads, in hard-boiled eggs, on my gluten-free toast, on crackers, and in wraps.

One of my go-to breakfasts or lunches is a toasted slice of gluten-free bread—for my husband, it’s jalapeño cheddar sourdough bread—topped with cream cheese or butter, smashed avocado, Arctic seasoning, and a huge dollop of chicken salad. This high-protein meal keeps me full almost all day, which is important when I’m busy chasing a toddler and two dogs.

Even on days when I don’t get my long walks in, I still hit 12K steps just by staying active around the house—cleaning, cooking, gardening, or keeping up with my little one. These high-protein meals help me stay healthy and nourished. When I don’t have those options in the refrigerator, I tend to reach for more processed foods like frozen pizza, chips, and other quick snacks.

Every weekly recap blog for the past five months has mentioned this chicken salad recipe I eat, and I even recently had it go viral on TikTok.

People love a simple, high-protein recipe, and this one is it. I finally got around to posting an official recipe so you have a guide to look back on!

Ingredients for the EASIEST Chicken Salad Recipe

I always buy a big jar of the 32 oz CHOSEN avocado mayo at Costco to keep the cost down. It lasts a lot longer.

How to Make the EASIEST Chicken Salad Recipe

1. Bring the chicken breasts to a boil until fully cooked (cooking time depends on thickness—use a thermometer to check for doneness). Turn off the heat and let them soak in the broth for about 20 minutes. This helps keep the chicken salad juicy!
2. Add the warm chicken to an electric mixer. Cut it into small chunks with a kitchen knife to prevent it from hopping out of the mixer. (If you don’t have an electric mixer, use a fork to shred the chicken.) Set the mixer to medium speed and mix until all the chicken is shredded.
3. Cover the bowl halfway with a cloth or tin foil, allowing some steam to escape, and refrigerate for one hour.
4. Place the bowl back on the mixer and mix in the mayonnaise, Cavender’s Greek Seasoning, black pepper, and garlic powder. Sometimes, I’ll also add tahini and honey for extra flavor.
5. Give the chicken salad a taste test to see if it needs any more seasoning or mayonnaise!
6. Store in the refrigerator and enjoy.

And at night, I’ll eat the chicken salad again on a big bed of fresh lettuce with avocados, tomatoes, olive oil, balsamic glaze, Arctic seasoning, and toasted gluten-free bread. I haven’t grown tired of it yet! Or if I’m hungry and need a snack, I’ll grab a handful of rice crackers and dip them into the container of chicken salad for a quick bite.

Arctic Seasoning is local to my town, and I met the owner at the farmers’ market. I owe him for how many veggies and salads I’ve been able to eat over the past few years! You can sprinkle this seasoning on anything, and it instantly tastes gourmet. I’ve hooked so many people on it, and I always have to stay stocked because I need it in every meal. The best part? You can buy his spices online! I even pack it when I go on vacations.

My favorite thing to do is cut up a bunch of cucumbers, put them in a container, and shake them up with olive oil and the seasoning. I grab a fork and eat them because it’s the BEST snack, especially at the pool in the summer.

Just incase you want to switch it up each time:

Crunchy Add-Ins:

• Celery
• Chopped pecans
• Walnuts
• Almonds
• Sunflower seeds
• Sliced or slivered almonds
• Chopped pickles

Sweet Add-Ins:

• Grapes (halved)
• Dried cranberries
• Chopped apples
• Raisins
• Honey

Savory & Creamy Add-Ins:

• Bacon bits
• Feta cheese
• Tahini
• Dijon mustard
• Honey Mustard

Fresh Herbs & Seasonings:

• Green onions
• Chives
• Parsley
• Dill
• Garlic powder
• Arctic seasoning (my favorite!!)
• Lemon juice
• Red Wine Vinegar

Other Tasty Additions:

• Hard-boiled eggs (chopped)
• Avocado (mashed or diced)
• Balsamic glaze
• Banana Peppers (chopped)
• Sweet Jalapeños (the Trader Joe’s ones are the best)

I love enjoying my chicken salad in lettuce cups, stuffed into hard-boiled eggs, on cucumber slices, in salads, on toast, as a sandwich, on crackers, over sweet potatoes—or sometimes, I just grab a spoon and eat it straight from the tub! I love adding a little Arctic seasoning and balsamic glaze on top too.

In the fall, I love to top this chicken salad with homemade or canned cranberry sauce, roasted butternut squash, and pumpkin seeds.

Nutritional Facts per Serving:
Makes 12 Servings: 3/4 Cup Size
220 Calories, 24g Protein, 14g Fat, 0 Sugar, 2g Carbs

As a mom, I love having recipes prepared where I can quickly throw together a healthy plate and run out the door to keep up with my toddler.

More Healthy Salad Recipes:
Brussels Sprout & Quinoa Power Salad with Citrus Vinaigrette
Turkish Salad Recipe with Gluten-Free Pasta!
Best Tuna Salad Recipe: High Protein, Gluten & Dairy Free
Peach & Prosciutto Kale Salad with Orange Honey Vinaigrette
Kale and Chickpea Pasta with a Honey Basil Vinaigrette
Chopped Italian Salad with Radiatori Pasta!
Arugula salad with goat cheese, balsamic glaze & honey almonds
Grilled Chicken Chopped Kale Salad & Honey Dill Vinaigrette
Ultimate Greek Salad with Seasoned Shrimp & Crumbled Feta
Blueberry Pecan Salad with a Honey Citrus Garlic Vinaigrette
Loaded Kale Salad With a Honey Tangerine Vinaigrette
Grilled Chicken Caesar Salad & Glazed Angel Food Cake

Here’s the thing—this is my simple go-to recipe for chicken salad, but sometimes I’ll add a little tahini and honey if I have them in the house. It’s delicious both ways! You can also mix in extras like pecans, cranberries, grapes, walnuts, celery, sunflower seeds, or bacon. I just like to keep it as simple as possible!

This recipe is FODMAP-approved, gluten-free, dairy-free, grain-free, sugar-free, and keto-friendly.

It also pairs well with my protein cottage cheese chocolate pudding parfaits and my chocolate chip almond flour cookies!

Also, this sandwich with a side of blender butternut squash soup…heavenly.

To store chicken salad properly and keep it fresh, follow these tips:

Use an airtight container: Store your chicken salad in an airtight container to prevent it from absorbing odors from other foods in the fridge and to maintain its freshness.

Refrigerate immediately: After preparing the chicken salad, refrigerate it as soon as possible. Make sure the chicken salad is cool before placing it in the fridge to prevent bacteria growth.

Keep it cold: Chicken salad should always be stored in the refrigerator at 40°F (4°C) or lower.

Consume within 3-4 days: For best taste and safety, consume your chicken salad within 3-4 days of preparing it.

This is going to be my go-to for the summer! Prepare to see me holding this sandwich with the beach, a pool, or a park in the background! This sandwich is algo great for roadtrips. I was even able to pack this sandwich in my mini travel cooler for my flight to Europe last September.

The BEST loaded chicken salad sandwich has:

My favorite toppings to add to my chicken salad sandwiches are chopped cucumbers, canned cranberries, mashed avocados, kumato tomatoes, lettuce, honey mustard, bacon, and spicy pickled jalapeños on toasted gluten-free bread. I like the Udis brand and Canyon Bakehouse. 

More Sandwich Recipes from Simply Taralynn:
Honey Mustard Grilled Chicken & Bacon Avocado Sandwiches
Porch Picnics with Sourdough Sandwiches + Recipe
Meal Prep Breakfast Sandwiches | Easy On-The-Go Recipe!
My Favorite Lunch: Veggie Sandwich on Gluten-Free Bread!
Best Tuna Salad Recipe: High Protein, Gluten & Dairy Free
Lettuce Wrapped Grilled Jalapeño Cheddar Turkey Burgers
Creamy Roasted Butternut Squash | Made in the Blender!

I can’t wait for you all to start making this chicken salad recipe apart of your weekly routine!

Questions for you!

1. What do you like to add to your chicken salad?
2. How do you like to eat your chicken salad?
3. What is one recipe you have in your fridge all week?

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