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A close-up of creamy chicken salad piled high on toast, garnished with chives and paprika.

Creamy Chicken Salad

This creamy chicken salad is perfect for quick lunches, meal prep, or light dinners. It combines tender shredded chicken with a rich, balanced dressing that looks fresh and appealing.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked shredded chicken from a whole roasted chicken
  • 1/2 cup celery finely chopped
  • 1/4 cup fresh chives finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon celery salt
  • 1 pinch sugar
  • to taste salt
  • to taste black pepper
  • 2 teaspoons fresh lemon juice

Equipment

  • Large mixing bowl
  • Separate bowl

Method
 

  1. Add the cooked chicken to a large mixing bowl and shred into bite-sized pieces using two forks if needed.
  2. Stir in the chopped celery and chives until evenly distributed.
  3. In a separate bowl, whisk together mayonnaise, sour cream, garlic powder, smoked paprika, celery salt, sugar, and lemon juice until smooth.
  4. Pour the dressing over the chicken mixture and fold gently until everything is well coated.
  5. Season with salt and black pepper to taste and mix again.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
  7. Stir once more before serving and adjust seasoning if needed.

Notes

For best texture, chill the salad before serving and keep refrigerated. Use fully cooked chicken that has been cooled properly before mixing.