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Classic Savory Chicken Salad Recipe: Perfect Picnic Lunch Food Without Fruit

This savory chicken salad recipe is perfect for picnics and lunches, featuring tender poached chicken without any fruit additions. It comes together quickly and stores beautifully, making it an ideal make-ahead meal option.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts (white meat preferred)
  • 4 cups chicken broth or water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 3 cloves garlic, smashed
  • 3/4 cup mayonnaise (or Greek yogurt for lighter version)
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3/4 cup finely chopped celery
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon celery salt
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Method
 

Instructions
  1. Place chicken breasts in a large pot and cover with broth or water. Add olive oil, salt, pepper, bay leaves, and garlic. Bring to a simmer over medium heat, then reduce to low and cook for 15-20 minutes until chicken reaches 165°F internally. Remove from heat and let chicken cool in the broth for maximum moisture retention.
  2. Once chicken is cool enough to handle, shred or chop it into bite-sized pieces. For the best texture, we recommend shredding with two forks or using a food processor for a few quick pulses.
  3. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth.
  4. Add the chopped chicken, celery, red onion, parsley, and dill to the dressing. Sprinkle with celery salt and smoked paprika. Gently fold everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Cover the bowl and refrigerate for at least 1 hour (preferably 2-3 hours) to allow flavors to meld. Serve on bread, crackers, lettuce cups, or enjoy as is.

Notes

For best results, chill for 2-3 hours before serving. Can be made ahead and stored for 3-4 days. For chunkier salad, chop chicken by hand; for finer texture, use food processor.