I’m so thrilled to share my favorite easy chicken salad recipe for the spring and summer seasons! This light and refreshing dish is one that I make on repeat when the weather warms up. Bursting with sunny citrus flavors, garden-fresh herbs, and lots of crispy crunch, it’s a bright and beautiful meal for days when you want something that feels as joyful as the warmer temperatures.
I start by roasting or grilling juicy, well-seasoned chicken until fork tender and golden brown on the outside. You can use a mix of white and dark meat or just breast, whatever you prefer! When cool enough to handle, I finely shred the chicken for the perfect tender and stringy texture to incorporate into the salad.
While the chicken cools, I coarsely chop up the veggie mix. Farmstand-fresh celery adds delightful snappy crispness and red onion brings just a kiss of sweetness. Then lots of vibrant parsley for a real burst of herby essence in every bite. Toss the chicken and vegetables together as your base.
This is when the dressing brings it all to life! Using a whisk, I blend rich mayonnaise, Dijon mustard, fresh-squeezed lemon juice, oregano, garlic, salt and pepper into a lush creamy mixture. Pour that tangy dressing over the chicken and vegetables and mix thoroughly with big spoons so each component is lovingly coated. The flavors just sing!
I prefer to let the salad chill for about 30 minutes before serving to really let those flavors mingle and bloom. Feel free to customize the add-ins to your liking too with grapes, pecans, bacon bits…anything that makes your heart happy!
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