The salad has lettuce, cucumber, tomatoes, onions, chicken, egg, and spicy mayo dressing, making it extra delicious!  

If you love chicken salads, you need to try my Easy Chopped Chicken Salad, my Greek Chicken Salad Bowls and Chimichurri Chicken Chopped Salad.

We all love a good chicken salad sandwich. But this Chicken Salad With Mayo recipe will make you love this new version even more. Delicious even without the bread, because who needs the bad carbs when you have a bowl full of goodies like this one, right?

This easy chicken salad recipe is perfect for busy weekdays or weekend potlucks and picnics. And you can use leftover chicken to make your life even easier.

Chicken Salad Ingredients:

• Lettuce – Boston lettuces, romaine lettuces, kale, spinach or arugula (whatever is your jam)
• Cucumber
• Cherry tomatoes or any other kind of tomatoes you prefer.
• Red onions
• Green onions for garnish
• Roasted chicken breast – I used boneless skinless chicken breast.
• Boiled egg
• Homemade mayo, hot sauce (my secret ingredient) and lime juice for the sauce (Yum!!!). If you don’t want to use mayo, you can replace it with Greek yogurt.

How to make This Chicken Salad Recipe

This recipe is so simple to make and in less than 20 minutes all will be ready for you to dig in.

• If you don’t have any leftover chicken, you can season chicken breast with spices.
• Then, bake it at 425˚F for 18-20 minutes.
• Use an instant read thermometer to check if the chicken is fully cooked. The internal temperature should be at 165F.
• Remove the chicken from the oven. Let it rest for 5 minutes and then slice it.
• Second, in a saucepot bring water to a boil and add egg. It should be fine in 5 minutes or so. It’ll depend on how hard you want the yolk to be.
• Chop/slice all the veggies (cucumber, cherry tomatoes, red onions) and set aside.

• In a small bowl, add mayo, Sriracha, lime juice, and salt/pepper and mix well to combine. This dressing is fantastic and adds so much creaminess to the salad. Optional: a 1 teaspoon of dijon mustard to this dressing for an extra flavor. 
• In a large salad bowl, add lettuces and all the veggies. Top with chicken and egg. Pour the dressing all over the salad and enjoy!

If you have some fresh herbs such as fresh dill on hand, chop some and garnish your salad with them.

How to cook chicken for chicken salad?

Often I use leftover rotisserie chicken or baked chicken in this Chicken Salad recipe. When I want to make something new, I bake two chicken breasts with spices. I set the oven to 425˚F and cook them for 18 minutes to add flavor.

Cooking time will depend on the thickness of the breast. Cooking time will depend on the thickness of the breast. This Garlic Butter Baked Chicken Breast recipe has all the instructions you need to make the juiciest chicken breast ever.

How To Store Leftovers

• To store: Place leftover chicken salad recipe in an airtight container and store in the refrigerator for up to 4 days. Be sure and store the dressing separately to avoid sogginess.  
• To freeze: Chicken salad recipes aren’t good for freezing. You can, however, separate and freeze leftover chicken for up to 3 months!

What To Serve With this chicken salad

Avocado: Slice or mash avocado to serve alongside chicken salad for a creamy and nutritious addition.

Soup: Pair chicken salad with a light soup, such as a butternut squash soup, beet soup, carrot soup or a broth-based soup.

Bread or Crackers: Serve chicken salad on a bed of dinner rolls.

Extras: Chopped nuts such as almonds, pecans, walnuts, celery and even grapes.

Recipe Variations

Protein: You can swap chicken breast for steak bites, seafood like garlic butter shrimp, baked cod, halibut, or ground beef or turkey.

Dressing: If you don’t like mayo dressing, you can use only lemon juice and olive oil to season your salad.

Mix-up the veggies: Add your favourite green, veggies such as broccoli, green beans and asparagus.