Grandma's Chicken Salad Recipe: Creamy Mayonnaise and Celery Crunch

Grandma's chicken salad recipe brings back the comforting taste of home with every creamy, crunchy bite—just like the version I learned from my grandmother in small-town Georgia. The secret lies in perfectly poached chicken, crisp celery, and a mayonnaise base that's rich without being heavy.

I've refined this recipe over years to ensure it stays tender, flavorful, and foolproof for anyone making it at home.

What sets this chicken salad apart is the balance of textures: tender chicken, crisp celery and red onion, and just enough mayonnaise to hold it all together.

My grandmother always insisted on poaching the chicken first—it keeps the meat juicy and easy to shred, unlike baking or frying which can dry it out. The celery adds that classic crunch, while a touch of lemon juice brightens the flavors and cuts through the richness.

By the time you're done, you'll have a creamy, satisfying salad that's perfect for sandwiches, crackers, or just eating straight from the bowl. The recipe comes together in about 30 minutes, with most of that time spent poaching the chicken—well worth it for that nostalgic taste of home.

This is the kind of dish that always disappears quickly, so make a big batch.

Serve it on crusty bread for a hearty lunch or as a side for dinner. The versatility makes it great for picnics, potlucks, or a simple weeknight meal. Let's get started on making this classic taste of home.

Ingredients for grandma's chicken salad

Grandma's pantry staples meet tender poached chicken for this creamy, nostalgic chicken salad.

The chicken is the heart of this salad, so don't cut corners. Chicken breast stays juicy when poached—baking or frying dries it out. Look for organic or free-range if you want extra tenderness. I usually grab mine from the butcher section at Whole Foods or Trader Joe's—they keep it fresh longer. For poaching, use enough water to cover the chicken completely, plus the butter, garlic, and bay leaves. Simmer gently for about 12 minutes until the chicken reaches 165°F. Let it cool in the broth before shredding—it'll be fork-tender.

No duck egg mayo? Hellmann's or Best Foods work fine, but for that extra richness, duck egg mayo from Trader Joe's is worth it. The celery should be crisp—if it feels soft, swap in fresh parsley or green onions for color. No red onion? Yellow or white works too, but red adds that classic bite. The hard-boiled eggs? Room temperature eggs peel easier. If you hate peeling them, grab pre-peeled from the store—saves time. For the dill, fresh is best, but dried works at one-third the amount. And trust me, the Greek yogurt makes it lighter without losing creaminess.

This salad tastes even better the next day—store in an airtight container for up to 4 days in the fridge. For picnics, pack it in a thermos with ice packs to keep it chilled. The poached chicken keeps 3 days in the fridge too, so you can prep ahead. I like to make double batches—one for sandwiches, one for crackers. The flavors meld beautifully overnight, and it's always gone before lunchtime.

Step-by-step instructions for grandma's chicken salad recipe

Here's how to make this creamy classic that's always a crowd-pleaser.

In a large pot, combine the 2 tbsp butter, 2 minced garlic cloves, and the 1 bay leaf. Bring to a gentle simmer over medium heat. Add the 2½ lb chicken breast and cook for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink in the center.

Here's the thing—poaching keeps the chicken moist and tender. I like to use a meat thermometer to check doneness rather than relying on time alone. Once done, remove the chicken from the pot and let it cool completely before shredding. This resting period makes shredding much easier and prevents the salad from becoming watery.

When the chicken is cool enough to handle, shred it using two forks or your hands into ¼-inch thick pieces. Place the shredded chicken in a large mixing bowl. Add the 1½ cups mayonnaise, ¼ cup Greek yogurt, 2 tbsp lemon juice, 1½ tsp salt, ½ tsp black pepper, and 1 tsp dried dill.

Mix everything together until the chicken is fully coated and the flavors are well combined. I use a rubber spatula for this step because it helps scrape up any chicken that sticks to the bottom of the bowl. The mixture should be thick but still spreadable—this is where the creamy texture comes from. If it seems too thick, add 1-2 teaspoons of water to loosen it up.

Finely dice the 3 celery stalks and ¼ cup red onion into small, even pieces. Add them to the chicken mixture along with the 2 chopped hard-boiled eggs. Gently fold everything together using your spatula, being careful not to overmix and break up the eggs too much.

This is where the classic crunch comes in. The celery and onion add freshness and texture, while the eggs provide extra creaminess. I like to taste the mixture at this point to adjust seasoning—sometimes I add a little more lemon juice or salt to balance the flavors. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld together.

After chilling, give the salad one final taste and adjust seasoning if needed. The flavors will have deepened during this time, so you might want to add a little more lemon juice or salt to brighten it up. Transfer the salad to a serving bowl and serve it on its own, in lettuce wraps, or with crackers.

This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. The longer it sits, the more flavorful it becomes as the ingredients marry together. Enjoy it as a light lunch or a protein-packed snack—it's always a hit with family and friends.

Dietary considerations for this recipe

Gluten-Free Adaptation

If you're avoiding gluten, skip the traditional bread or crackers and use gluten-free crackers like Simple Mills Almond Flour Crackers or Mary’s Gone Crackers for serving. The salad itself is naturally gluten-free, but always double-check mayo brands—Hellmann’s or Duke’s offer gluten-free options.

For extra texture, add chopped walnuts or pecans instead of croutons. This keeps the crunch while staying safe for gluten-sensitive guests.

Dairy-Free Options

For a dairy-free version, swap the Greek yogurt for unsweetened coconut yogurt or cashew cream. I’ve found Forager Project Coconut Yogurt works beautifully—it’s creamy and adds a subtle sweetness.

If you’re avoiding dairy entirely, ensure your mayo is egg-based or made with avocado oil instead of butter. The flavor stays rich without the dairy.

Low-Carb Approach

To make this salad lower in carbs, skip the hard-boiled eggs and red onion, or use green onions sparingly. Opt for cauliflower rice crackers or celery sticks for serving instead of bread.

The celery already adds crunch, so you won’t miss much. For extra flavor, add a pinch of garlic powder or onion powder to the mayo mixture.

Egg-Free Substitutions

If eggs aren’t an option, replace them with extra shredded chicken or finely diced bell peppers for texture. For creaminess without eggs, add ½ cup silken tofu blended into the mayo mixture—it blends seamlessly and adds protein.

I’ve also used avocado slices on top for a fresh, creamy touch that pairs well with the lemon juice.

Allergy-Friendly Adjustments

For nut allergies, omit nuts entirely and use sunflower seeds or pumpkin seeds for crunch. If someone has a shellfish allergy, ensure your mayo is egg-based and not made with shellfish-derived ingredients.

Always check labels—Just Mayo is a great egg-based alternative. A little extra lemon juice can help balance flavors when making substitutions.

Frequently asked questions