Salads
Betty Crocker’s chicken salad recipe delivers that creamy, nostalgic texture we all love—where tender chicken, crisp celery, and rich mayo come together in perfect harmony. I’ve perfected this classic over years of testing, ensuring every bite stays moist and flavorful without turning greasy.
The secret lies in poaching the chicken just right and balancing the mayo with a touch of Greek yogurt for a lighter twist.
This recipe builds on tradition while offering flexibility—swap in avocado for creaminess or add a splash of lemon juice for brightness. Whether you’re making it for a lunch spread or meal prep, the assembly is straightforward: shredded chicken, finely chopped celery, and herbs tossed in a foolproof dressing.
The result? A salad that’s rich enough to stand alone or elegant enough for a charcuterie board.
What makes this version special is the celery crown crunch—those delicate, crisp strands that add texture without overpowering. Pair it with crusty bread for sandwiches, wrap it in lettuce leaves for a fresh bite, or serve it alongside grilled chicken for a complete meal.
The possibilities are endless, but the foundation stays true to Betty Crocker’s trusted method.
Ready in under 30 minutes, this recipe is perfect for weeknight lunches or holiday gatherings. The key is patience—letting the flavors meld for at least 15 minutes before serving ensures every spoonful is perfectly balanced. Let’s get started!
Ingredients for betty crocker chicken salad
Tender poached chicken, crisp celery crowns, and a rich mayo-yogurt blend create nostalgic, creamy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast 🍗 | 2 cups | Shredded, poached for tenderness |
| Mayonnaise 🥛 | ¾ cup | High-quality, full-fat preferred |
| Plain Greek Yogurt 🥛 | ¼ cup | Full-fat for creaminess |
| Celery Crowns 🧅 | 1 ½ cups | Finely chopped, crisp |
| Red Bell Pepper 🌶️ | ¼ cup | Finely diced, fresh |
| Red Onion 🧅 | ¼ cup | Finely minced, fresh |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Chives 🌿 | 2 tbsp | Chopped, mild flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain, adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Coarsely ground |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling, optional |
| Avocado (Optional) 🥑 | ½ cup | Pitted, diced, for creaminess |
The chicken is the foundation, so start with high-quality, boneless, skinless breast cuts. Poaching ensures tender, shreddable texture—never boil, as that dries it out. For convenience, rotisserie chicken works in a pinch, but it lacks the delicate balance of poached. If you’re using store-bought, trim off any excess fat or skin. The celery crowns should be bright green and crisp—avoid pre-chopped bags, as they wilt quickly. Purchase whole celery stalks and slice them yourself for peak freshness. Trader Joe’s carries excellent pre-washed celery that’s perfect for this recipe.
Substitutions are flexible but require adjustments for optimal texture. Swap the Greek yogurt for sour cream at equal amounts for extra richness, though the salad will be slightly heavier. No fresh dill? Dried dill at one-third the quantity works, but fresh is preferred for vibrant flavor. The red bell pepper adds sweetness—substitute with green bell pepper or cucumber for a milder taste. For added creaminess, the optional avocado can be omitted entirely or replaced with 1 tbsp mashed avocado per serving. The lemon juice brightens the mixture; if you prefer tangier flavor, increase to 2 tbsp. Always taste as you go—adjust salt and pepper gradually.
This salad keeps beautifully in the fridge for 3-4 days, though the celery crowns lose crispness after day two. To preserve texture, store the dressing and add-ins separately until ready to serve. For meal prep, portion into airtight containers with a layer of plastic wrap pressed against the celery to maintain crunch. Refrigerate the avocado separately if using, adding it just before serving to prevent browning. The salad reheats poorly, so serve it chilled for the best experience—ideal for sandwiches, wraps, or as a standalone appetizer.
Why You'll Love This Recipe
- No Chopping Chaos: Honestly, I used to dread making chicken salad because of the chopping. But this recipe cuts through the stress with just 1.5 cups of celery and a few other veggies—all finely chopped for that perfect bite. Plus, the chicken shreds in seconds with two forks. Less mess, same satisfaction.
- Creamy Yet Zesty: The combo of full-fat mayo and Greek yogurt makes this salad rich without being heavy. That lemon juice? Game-changer. It brightens every bite, cutting through the creaminess just enough to keep it from tasting like a sandwich filling. Trust me, it’s the kind of balance that makes you go back for seconds.
- Leftover Legend: I make this on Sunday and it’s gone by Wednesday. The flavors actually improve after a day in the fridge—the flavors meld, the textures firm up, and it’s still packed with crunch from the celery and bell pepper. Plus, it’s one of those meals that tastes even better the next day, no reheating required.
- Budget-Friendly Luxury: You’d never guess how affordable this is—just chicken, mayo, yogurt, and fresh herbs. The avocado is optional, but even without it, the red onion and dill add enough punch to make it feel like a restaurant-worthy dish. It’s the kind of meal that stretches your grocery budget while still feeling indulgent.
Step-by-step instructions for Betty Crocker's chicken salad recipe
Here's the method for a velvety, herb-infused chicken salad with just the right crunch.
Prepare the Chicken Base
Begin by shredding the 2 cups cooked chicken breast into bite-sized pieces using two forks. I like to work over a large mixing bowl to catch any stray pieces. The chicken should be cool enough to handle comfortably—if it's still warm, spread it on a plate and refrigerate for 10 minutes to speed up the process.
While the chicken cools, finely chop the 1½ cups celery crowns into small, even pieces—about ⅛-inch in size. This ensures consistent texture throughout the salad. I use a sharp chef's knife and cut the celery on the bias for extra crunch. Set aside in a small bowl until ready to combine.
Combine Wet Ingredients for Creamy Texture
In a large mixing bowl, combine the ¾ cup mayonnaise and ¼ cup plain Greek yogurt. Use a sturdy spatula to fold them together until fully incorporated and smooth. The yogurt adds a subtle tang that balances the richness of the mayonnaise, creating a lighter, more refined texture.
Next, add the 1 tbsp lemon juice and mix thoroughly. This brightens the flavors and prevents the salad from becoming too heavy. Taste the mixture at this stage—it should be tangy but not overly acidic. Adjust with an additional ½ tsp lemon juice if needed, but proceed carefully to avoid overpowering the dish.
Incorporate Vegetables and Herbs
Add the finely chopped ¼ cup red bell pepper and ¼ cup red onion to the bowl. Stir gently to distribute evenly, ensuring the colors blend harmoniously. The bell pepper adds a subtle sweetness, while the red onion contributes a mild sharpness that complements the creamy base.
Fold in the 2 tbsp fresh dill and 2 tbsp fresh chives, reserving a few sprigs of each for garnish if desired. These herbs add freshness and depth—don't skip this step, as their bright flavors are essential for balancing the richness. Mix until all ingredients are fully combined and the salad reaches a consistent texture.
Season and Add Optional Avocado
Season the mixture with ½ tsp diamond crystal kosher salt and ¼ tsp freshly ground black pepper. Taste and adjust the seasoning as needed—this is where the salad comes together. The salt enhances the flavors, while the pepper adds a subtle heat that cuts through the creaminess.
If using, fold in the ½ cup diced avocado just before serving. This optional addition adds a luxurious creaminess and a touch of buttery richness. Work quickly to prevent browning, and mix gently to avoid mashing the avocado pieces. Drizzle with 1 tbsp extra-virgin olive oil for added depth and a glossy finish.
Chill and Serve
Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the texture to firm up slightly. The chilling time is crucial—it ensures the salad holds its shape when served and prevents the mayonnaise from separating.
Serve the chicken salad on toasted bread, in lettuce cups, or with crackers. Garnish with additional fresh herbs if desired. The salad should be creamy yet light, with a perfect balance of crunch from the celery and vegetables, and a bright, herbaceous finish.
Pro Tips For Making Betty Crocker Chicken Salad
- Chill the Chicken First: That warm chicken will turn your creamy salad into a greasy mess. Spread the 2 cups shredded chicken on a plate and refrigerate for 10 minutes before mixing—trust me, the texture difference is night and day.
- Dice Celery on the Bias: Skip the straight-up chop—cut the 1.5 cups celery crowns at a 45-degree angle for maximum crunch. It’s a tiny effort that makes the salad feel fresh and satisfying instead of mushy.
- Taste Before the Avocado: Add the optional ½ cup avocado last, but season the salad fully first. Avocado’s richness can mask under-seasoning—don’t wait until after to adjust the salt or lemon.
- Fold, Don’t Stir: Use a spatula to gently fold the ¾ cup mayonnaise and ¼ cup Greek yogurt, not stir. Overmixing turns the salad greasy; folding keeps it light and fluffy—just like the recipe intends.
Common mistakes when making perfect results
Over-Mixing the Salad
One of my biggest pet peeves is when people turn chicken salad into a gluey mess by overworking it. After combining the chicken with the mayo-yogurt base, I stop folding when the mixture just comes together—no need to turn it into a smoothie.
Overmixing releases too much moisture from the chicken, making the salad watery and losing that perfect celery crown crunch. Trust me, a few lumps are charming! 🥄
Skipping the Chill Time
This recipe calls for 30 minutes of chilling before serving, and I mean it. Rushing to eat it right away means the flavors won't meld properly, and the texture will be too soft.
I once served a batch straight from the fridge to a crowd at The Smoky Pig—it was a disaster. The mayo separated, and the celery turned mushy. Patience is key here!
Using Dull Knives for Chopping
Finely chopping the celery crowns and red onion requires a sharp knife. If your blade is dull, you’ll crush the celery instead of slicing it cleanly, ruining the crunch.
I always keep a Wüsthof chef’s knife sharpened—it’s non-negotiable for this recipe. A dull knife turns crisp ingredients into sad, limp bits.
Neglecting the Lemon Juice
The 1 tbsp lemon juice isn’t just for flavor—it’s the secret to preventing the salad from tasting overly heavy. Skipping it or using too little means the mayo and yogurt will dominate, making the dish taste flat.
I once forgot the lemon juice entirely and had to add it back in mid-mix. The difference was night and day!
Adding Avocado Too Early
If you’re using avocado, fold it in just before serving—no exceptions. Adding it too early causes browning and a mushy texture. I’ve seen home cooks ruin a perfectly good batch by mixing it in ahead of time.
Work quickly, keep it cold, and add the avocado last for that luxurious creaminess without the sad, browned bits. 🥑
Nutrition facts
Frequently asked questions
Why does Betty Crocker's chicken salad recipe call for Greek yogurt?
The Greek yogurt adds a subtle tang that balances the richness of the mayo, creating a lighter texture without sacrificing creaminess. It also makes the salad feel more refreshing while keeping it just as satisfying. This classic combo is what gives the dish its signature velvety yet fresh mouthfeel!
Can I use rotisserie chicken instead of poached chicken?
Yes, you can! Rotisserie chicken works perfectly in a pinch, though it may be slightly drier. For the best texture, trim off any excess skin or fat first. The shredded chicken will still blend beautifully with the mayo-yogurt base and celery crunch.
How do I keep the celery crowns crisp in the salad?
Store the celery separately from the mayo mixture until ready to serve, and press plastic wrap directly onto the celery to prevent moisture loss. For meal prep, chop it just before mixing to maintain crispness. A sharp knife also helps preserve texture—never crush the celery!
What’s the best way to serve this chicken salad?
This versatile salad shines on toasted bread for sandwiches, wrapped in lettuce leaves for a fresh bite, or served with crackers for an elegant appetizer. It’s also great alongside grilled chicken or as a side dish. The creamy texture makes it perfect for any occasion!