5 Easy Chicken Salads You’ll Crave All Week

Let’s be real: chicken salad is the weeknight hero we don’t talk about enough. It’s fast, flexible, and makes you look like you’ve got your life together—even if dinner is happening over your laptop. These five are bold, bright, and zero boring. Grab a rotisserie chicken or leftover grilled thighs and let’s turn them into meals you’ll actually be excited to eat.

1. Zesty Lemon-Herb Chicken Salad That Tastes Like Sunshine

This one’s for the lemon lovers. It’s bright, fresh, and super herby—basically a picnic in a bowl. Perfect for spring days, meal prep, or when you want something clean and satisfying that still feels like a treat.

Ingredients:

• 3 cups cooked chicken, shredded or chopped
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/3 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Zest of 1 large lemon
• 3 tablespoons fresh lemon juice
• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt (or more mayo)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional: 1 small cucumber, seeded and diced

Instructions:

1. Whisk the dressing: In a bowl, combine mayonnaise, Greek yogurt, Dijon, lemon zest and juice, honey, salt, and pepper until smooth.
2. Combine: Add chicken, celery, red onion, parsley, dill, and cucumber (if using). Toss gently to coat.
3. Taste and adjust: Add a pinch more salt, pepper, or lemon juice if needed. Chill 15–30 minutes for best flavor.

Serve piled on toasted sourdough, wrapped in butter lettuce, or spooned over arugula with extra lemon wedges. Want it dairy-free? Swap the yogurt for more mayo. Feeling fancy? Add chopped capers and shaved Parmesan for an herby Caesar twist—seriously good.

2. Crunchy Thai-Inspired Peanut Chicken Salad That Brings the Heat

Crave something crunchy, salty, and a little spicy? This Thai-inspired salad is loaded with crisp veggies and a creamy peanut-lime dressing that clings to every bite. It’s meal-prep gold and stays crisp for days.

Ingredients:

• 3 cups cooked chicken, shredded
• 2 cups shredded red or green cabbage
• 1 cup carrots, julienned or shredded
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/2 cup cilantro, chopped
• 1/3 cup roasted peanuts, chopped
• Optional: 1 small cucumber, halved and sliced

Peanut Dressing:

• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1–2 teaspoons honey or brown sugar
• 1 teaspoon sesame oil
• 1–2 teaspoons sriracha or chili garlic sauce
• 2–4 tablespoons warm water (to thin)

Instructions:

1. Make the dressing: Whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha. Add warm water until pourable but still creamy.
2. Toss the salad: In a large bowl, combine chicken, cabbage, carrots, bell pepper, green onions, cilantro, and cucumber (if using).
3. Dress and finish: Pour dressing over, toss until glossy, and top with chopped peanuts.

Serve with lime wedges and a sprinkle of toasted sesame seeds. Gluten-free? Use tamari. Extra protein? Add edamame. Pro tip: Keep the dressing separate if you’re packing lunches, then toss just before eating for maximum crunch.

3. Creamy Classic Chicken Salad With Grapes And Almonds (But Better)

Old-school, but leveled up. Sweet grapes, crunchy almonds, and tender chicken in a light, creamy dressing—it’s the chicken salad sandwiches you grew up with, minus the bland. It’s picnic-perfect and kid-approved.

Ingredients:

• 3 cups cooked chicken, chopped
• 1 cup red grapes, halved
• 1/2 cup celery, finely chopped
• 1/4 cup toasted sliced almonds
• 2 tablespoons chives, thinly sliced
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon celery seed

Instructions:

1. Mix the dressing: Stir together mayonnaise, yogurt, Dijon, vinegar, salt, pepper, and celery seed (if using).
2. Combine: Fold in chicken, grapes, celery, almonds, and chives until everything’s evenly coated.
3. Chill: Let it rest 20 minutes so the flavors settle in.

Serve on buttery croissants, in lettuce cups, or with crackers and sharp cheddar for a snacky plate. No grapes? Try chopped apples or dried cranberries. Nut-free? Swap almonds for roasted pumpkin seeds for the same crunch.

4. Mediterranean Chicken Salad With Feta, Olives, And Sun-Dried Tomatoes

Think briny, bold, and totally satisfying. This Mediterranean combo brings the salty bite of olives, creamy feta, and juicy tomatoes—all tied together with a punchy oregano vinaigrette. It’s hearty enough to be dinner and light enough to not slow you down.

Ingredients:

• 3 cups cooked chicken, shredded or chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/3 cup Kalamata olives, pitted and sliced
• 1/4 cup sun-dried tomatoes in oil, chopped
• 1/4 red onion, thinly sliced
• 1/2 cup feta, crumbled
• 1/4 cup fresh parsley or basil, chopped

Oregano Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated
• 1 teaspoon dried oregano (or 1 tablespoon fresh)
• 1/2 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. Shake the vinaigrette: Combine olive oil, vinegar, Dijon, garlic, oregano, honey, salt, and pepper in a jar and shake until emulsified.
2. Toss: Add chicken, tomatoes, cucumber, olives, sun-dried tomatoes, and red onion to a large bowl. Pour over vinaigrette and toss.
3. Finish: Fold in feta and herbs gently so they don’t break down.

Serve over leafy greens, spooned into warm pita, or with a side of couscous. For extra oomph, add roasted red peppers or artichokes. If you like it creamier, stir in a tablespoon of Greek yogurt to the vinaigrette for a silky finish—trust me, it’s dreamy.

5. BBQ Ranch Chicken Salad With Corn, Avocado, And Crunchy Tortilla Strips

All the backyard cookout flavors in one bowl. Smoky barbecue sauce meets tangy ranch, plus sweet corn, creamy avocado, and a little crunch. It’s the salad you make when you want “big dinner energy” without turning on the oven.

Ingredients:

• 3 cups cooked chicken, chopped
• 3 cups romaine or mixed greens, chopped
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 cup cherry tomatoes, halved
• 1/2 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1/2 cup shredded cheddar or pepper jack
• 1 cup crunchy tortilla strips or crumbled tortilla chips

BBQ Ranch Dressing:

• 1/3 cup ranch dressing
• 3 tablespoons barbecue sauce (smoky style if you have it)
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• Pinch of salt

Instructions:

1. Whisk dressing: Stir ranch, BBQ sauce, lime juice, chili powder, and salt until smooth.
2. Build the salad: In a big bowl, layer greens, chicken, corn, tomatoes, bell pepper, red onion, and cheese.
3. Dress and top: Toss with dressing. Gently fold in avocado. Finish with tortilla strips right before serving.

Great with a sprinkle of chopped cilantro and extra lime. Want it heartier? Add black beans. Going low-carb? Skip the chips and add extra greens. If you’re grilling, warm the corn and chicken on the grill first for maximum smoky flavor—seriously next level.

How To Cook Chicken That Stays Juicy

Short on cooked chicken? Poach 2–3 chicken breasts in salted water with a bay leaf and a few peppercorns. Simmer gently 12–15 minutes until it reaches 165°F, rest 5 minutes, then shred. Or roast thighs at 425°F with olive oil, salt, and pepper for 20–25 minutes—so flavorful.

Make-Ahead And Storage Tips

• Most salads keep 3–4 days in an airtight container. Add greens, nuts, and crunchy toppings just before serving.
• For anything creamy, a squeeze of lemon or a splash of vinegar brightens leftovers right up.
• Batch it: Double the chicken and make two dressings for easy mix-and-match lunches.

There you go—five easy chicken salads that are anything but boring. Pick one for tonight and another for lunch tomorrow. Your fridge just became the best restaurant in town.