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Clayton’s Favorite Chicken Salad is creamy, tangy, and slightly spicy and sure to become a staple at your house.
I recently had a leftover rotisserie chicken and decided to put it to use in a chicken salad so we could have it on hand for the week. I wanted to make this slightly different than your classic chicken salad and ended up with a combination of red onion, jalapeño, garlic, capers, lemon, and cilantro and the end result is packed with flavor! Plus, the combination of mayo and Greek yogurt makes this extra creamy. My husband, Clayton, said it was his favorite chicken salad ever and, let me tell you, he does not say that lightly!
This has now become a staple in our fridge for weekly healthy go-to lunches. I love having a chicken salad or tuna salad prepped for the week for a quick, high-protein lunch to turn to. Plus, you can serve this in so many ways that everyone can prepare it just have they like it!
Ingredients:
- Diced Cooked Chicken
- Mayo
- Whole Milk Greek Yogurt
- Celery
- Red Onion
- Jalapeño
- Garlic
- Capers
- Fresh Cilantro Leaves
- Kosher Salt, or more to taste
- Freshly Ground Black Pepper
- Freshly Squeezed Lemon Juice
Recipe Step-by-Step:
Step One: Combine Ingredients
Combine all ingredients in a large bowl and toss to combine. Taste and add more salt and pepper, if desired.
Step Two: Chill
Store in an airtight container and let chill for at least 30 minutes before eating! This keeps well in the fridge for up to 4 days.
Step Three: Serve and Enjoy!
Serve the chicken salad chilled on a bed of greens, in a sandwich, or with crackers.
Recipe FAQ:
Yes, that will work fine if needed.
You can omit the jalapeño if preferred or try my more classic Tarragon Chicken Salad recipe!
The options are endless! I tend to serve mine over greens with some seedy crackers, but Clayton likes his as a sandwich or wrap with greens and sliced tomato if he’s feeling fancy!
I hope y’all love this chicken salad as much as Clayton and I do! Comment below once you try it!
looking For More Chicken Salad Recipes? try these!
Everything Bagel Chicken Salad
Clayton’s Favorite Chicken Salad
Ingredients
- 4 cups small diced cooked chicken
- 1/4 cup mayonnaise
- 1/2 cup whole milk greek yogurt
- 1/2 cup finely diced celery
- 1/2 cup finely diced red onion
- 1/2 cup seeded and finely diced jalapeño
- 3 garlic cloves, minced
- 4 tablespoons capers, drained
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons freshly squeezed lemon juice
To Serve:
- crackers
- bread
- romaine, arugula, or other greens
Instructions
- Combine all ingredients in a large bowl and toss to combine. Taste and add more salt and pepper, if desired.
- Store in an airtight container and let chill for at least 30 minutes before eating! This keeps well in the fridge for up to 4 days.
- Serve the chicken salad chilled on a bed of greens, in a sandwich, or with crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
This is my family’s new go-to chicken salad. We ALL love it so much. Tonight I substituted grainy Dijon mustard for the mayonnaise, and we actually all loved it even more. Thank you!!!
yummm love this tip!
Def a keeper! I used lime instead of lemon and it still tasted great. Doubled the cilantro. 1 tsp was too much salt for me so I will subtract next time. 🌟🌟🌟🌟🌟
Everyone in my family loves this! Really great flavor!
So glad to hear that, Jane!
This is so delicious and unexpected. I used picked jalepenos (was out of fresh) and it was reminiscent of the Jalepeno Holly from Chicken Salad Chick. Will make this again and again.
Thanks Em!