Can chicken salad be made ahead of time?

Absolutely! Chicken salad can be made and stored in the refrigerator up to 2 days before serving.

How long will chicken salad keep in the refrigerator?

Homemade chicken salad made with fresh-cooked chicken typically lasts for 3 to 4 days when stored in a sealed container in the refrigerator. However, if you're using leftover chicken that’s already been in the fridge for a couple of days, the shelf life of your chicken salad might be reduced. Always take into account the freshness of your starting ingredients.

Can chicken salad be frozen?

I don't recommend freezing chicken salad because of the mayonnaise and dairy-based dressing, as it can separate and become watery when thawed. If you need to prepare chicken salad in advance, it’s better to freeze the cooked chicken alone and then mix it with fresh dressing and other ingredients once you're ready to serve.

Classic Chicken Salad - Once Upon a Chef

Classic Chicken Salad

By Jenn Segal

Whip up my classic chicken salad recipe, a tried-and-true favorite for picnics, gatherings, or simply turning last night’s leftovers into today’s tasty lunch. It’s everything you love about deli-style chicken salad, only better!

Servings: 6

Prep Time: 30 Minutes

Total Time: 30 Minutes

Ingredients

⅔ cup mayonnaise, best quality such as Hellmann's or Duke's
¼ cup sour cream
1½ tablespoons fresh lemon juice (from 1 lemon)
1½ teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon sugar
½ teaspoon freshly ground black pepper
4½ cups cooked shredded chicken (see note)
3 scallions, light and dark green parts, thinly sliced
2 ribs celery, finely diced
3 tablespoons fresh chopped dill
3 tablespoons fresh chopped Italian parsley

Instructions

Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
Note: Poached chicken, leftover grilled chicken, or roasted/rotisserie chicken all work well for this recipe. If you'd like to roast bone-in chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool before shredding.
Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days before serving.

Nutrition Information

Per serving (6 servings)
Calories: 431
Fat: 38 g
Saturated fat: 9 g
Carbohydrates: 2 g
Sugar: 1 g
Fiber: 1 g
Protein: 20 g
Sodium: 393 mg
Cholesterol: 94 mg