photo: Traditional Chicken Salad

Traditional Chicken Salad

Traditional chicken salad recipe just never grows old, doesn’t it? Nowadays there are many variations of traditional chicken salad, and every second family prefers to add a bit of a personal twist to the classic recipe. Today we would like to suggest to you trying this simple recipe that adds green peppers, fennel seeds and lemon juice to the basic recipe you are probably so familiar with.

You can serve it on a bed of mixed greens for additional esthetic look, you can eat it straight out of the bowl if desperately hungry, or spread it on whole wheat bread if you want to have a low-carb lunch. It is also ideal for picnics and potlucks, too! Just be sure to keep the salad chilled, when transporting it to a picnic or party, as it tasted best when chilled.

In this recipe the chicken is chopped in small cubes, which makes it more present in the salad when you bite it. However, you can shred the chicken for a more subtle effect.

For the dressing, instead of a store-bought mayonnaise, we decided to make our own! It takes only a few minutes to make and tastes soooo good! Try our Homemade Mayonnaise recipe and discover a new way of eating even healthier.

Traditional chicken salad can be served immediately or stored in the refrigerator, tightly covered, for 2 to 3 days.

20 min
4 servings


  • 1. Finely chop pre-cooked chicken breasts. If you don't like the texture of cubed chicken, shred the chicken instead. Dice celery, green bell pepper, green onion and fresh parsley. In a medium bowl combine the above ingredients.
  • 2. In a small bowl, combine mayonnaise, lemon juice, and add freshly ground fennel seeds. Stir to combine. Season with sea salt and black pepper to taste.
  • 3. Pour dressing over salad and mix well. Serve immediately or refrigerate until using.

    Chef’s tips:

    ● Chicken thighs can be used instead of boneless chicken breasts, they work equally as well.
    ● Serving suggestion when having guess: place 2 cups spinach or mixed salad greens on a plate; spoon chicken salad over the top, and top up with freshly chopped parsley.