Classic chicken salad never goes out of style. It’s creamy, a little crunchy, slightly sweet, and always comforting. This version is made with chunked chicken, sweet pickles, crisp celery, a bit of onion, and an optional hard-boiled egg for extra richness. Then it’s piled high onto a buttery brioche roll, because if we’re doing chicken salad, we might as well do it right.
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This is the kind of lunch that feels like it came straight from your favorite deli—but it’s easy enough to make at home and perfect for meal prep, quick lunches, or even casual entertaining.
Table of contents
Why You’ll Love This Chicken Salad
- Creamy with just the right amount of crunch
- Sweet pickles add that classic deli flavor
- Easy to make ahead and keeps well in the fridge
- Perfect for sandwiches, wraps, or scooping with crackers
What You’ll Need
Chicken Salad
- Cooked chicken (chunked, not shredded)
- Celery
- Sweet pickles
- Onion
- Hard-boiled eggs (optional)
- Mayonnaise
- Sweet pickle juice
- Dijon mustard (optional)
- Salt & black pepper
For Serving
- Brioche rolls
- Shredded lettuce (optional, but great for sandwiches)
How to Make Classic Chicken Salad
In a large bowl, combine the chunked chicken, celery, sweet pickles, onion, and chopped hard-boiled eggs if using.
In a small bowl, whisk together the mayonnaise, sweet pickle juice, mustard, salt, and pepper. Pour the dressing over the chicken mixture and gently fold everything together until evenly coated.
Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes so the flavors can come together.
To serve, lightly toast the cut sides of your brioche rolls. Add a small layer of shredded lettuce to the bottom bun, pile on the chicken salad, and top with the other half of the roll.
Serving Ideas
- On brioche rolls for the ultimate deli-style sandwich
- With crackers or pretzels for a snack plate
- Wrapped in lettuce leaves for a lighter option
- Scooped onto mixed greens for an easy lunch salad
Storage Tips
Store chicken salad in an airtight container in the refrigerator for up to 3–4 days. If serving on brioche rolls, assemble just before eating for the best texture.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves time—just be sure to cut it into chunks instead of shredding.
Are hard-boiled eggs necessary?
Not at all. They add richness, but the chicken salad is just as delicious without them.
Can I make this less sweet?
Yes. You can replace some or all of the sweet pickles with dill pickles if you prefer a more savory chicken salad.
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Classic Chicken Salad
Equipment
Ingredients
- 3 cups cooked chicken cut into chunks
- 2 ribs celery finely diced
- ¼ cup sweet pickles finely chopped
- 2 tablespoons sweet pickle juice
- ¼ cup onion finely diced
- 3 large eggs hard-boiled -chopped (optional)
- ¾ cup mayonnaise
- 1 teaspoon yellow mustard optional
- Salt and black pepper to taste
- 6 Brioche rolls for serving
- Shredded lettuce optional
Instructions
- Add chicken, celery, sweet pickles, onion, and eggs (if using) to a large bowl.
- In a small bowl, whisk together mayonnaise, pickle juice, mustard, salt, and pepper.
- Pour dressing over chicken mixture and gently fold until combined.
- Cover and refrigerate for at least 30 minutes.
- Serve on lightly toasted brioche rolls with shredded lettuce, if desired.
Notes
Notes
- Chunked chicken works best for texture—avoid shredding.
- Adjust pickle juice to taste for more or less sweetness.
- Toasting the brioche helps prevent sogginess.