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How to Make the Best Chicken Salad

By Angie McGowan
Created January 10, 2017
My stand-out chicken salad features crunchy fresh broccoli, colorful sweet red pepper and delicious dill. It’s an amazing meal everyone will love!

I’ve been on the quest for chicken salad perfection for years. From restaurants and delis to the kitchens of my friends and family, I’ve tasted so many great ones. And while almost all of them were amazing in their own right, none of them had that ultimate “it” factor for me. 

After a lot of trial and error, I combined my absolute favorite parts of every chicken salad I can ever remember tasting and created this, what I consider to be my best chicken salad!


The base of the salad is tender chicken. My favorite chicken to use is shredded rotisserie chicken from my grocer’s deli. It’s quick, easy and always tender. If you prefer to make your own chicken, gently poach boneless skinless chicken breasts in chicken stock and then shred. 

I like lots of crunch and bright colors in my chicken salad, so I add fresh broccoli and sweet red peppers. They give the salad wonderful texture and beauty, not to mention added nutrition. 

I just adore fresh dill in chicken salad, so I didn’t skimp in this recipe. For even more flavor, I added grated onion. When you grate an onion, you get even more flavor. I like to grate from the root end of the onion. This is where most of the flavor lives in an onion, but it’s also where most of the stuff that makes us cry lives. So be sure to turn your head away to avoid tearing up!


Lastly, I add a bit of grated garlic, Dijon mustard and, for a touch of sweetness, honey. I finish it off by seasoning with salt and pepper. I like to serve this salad in radicchio leaves because it’ so pretty. You can also serve it over fresh greens or in your favorite bread as a sandwich.