Betty Crocker's Chicken Salad Recipe: Herb-Infused Mayonnaise With Crisp Celery Bites

Betty Crocker’s chicken salad recipe brings back that nostalgic lunchbox comfort we all loved growing up—creamy, herby, and packed with crisp celery bites.

I’ve adapted this classic with a few professional touches to ensure the mayo stays bright, the herbs shine, and every bite delivers that perfect balance of tender chicken and crunch. The secret?

Poaching the chicken just until tender, not rubbery, and folding in fresh herbs while the mixture is still cool.

This recipe starts with simple ingredients you likely already have: boneless chicken breasts, mayonnaise, Dijon mustard, and a mix of fresh herbs like parsley and chives. The celery adds that signature crunch, while a touch of lemon juice keeps the flavors bright.

Unlike some versions that turn greasy, this method ensures a light, fluffy texture that stays fresh for days in the fridge—ideal for sandwiches, wraps, or serving with crackers.

What makes this version stand out is the herb-infused mayonnaise base, which elevates the flavor without overpowering the chicken. The celery is finely diced for even distribution, and the lemon juice cuts through the richness just enough to keep it refreshing.

Trust me, this is the kind of chicken salad that disappears faster than you can say "lunchbox classic."

Serve it on toasted bread with lettuce for a no-fuss sandwich, or pile it high on a bed of greens for a lighter meal. The recipe scales easily, so it’s perfect for picnics, potlucks, or quick weeknight dinners. Let’s get cooking!

Ingredients for betty crocker chicken salad

Simple ingredients transform into nostalgic, creamy chicken salad with vibrant herbs and crisp celery.

The chicken breast is the foundation—look for plump, uniform pieces at the meat counter. Whole Foods or Trader Joe's often carry high-quality boneless breasts, but any reputable grocery store will do. Avoid pre-cut chicken salad kits; the flavor is inferior. Poach the chicken just until it reaches 165°F internally—any longer and it’ll turn dry. For extra tenderness, slice against the grain after cooking. The herbs are non-negotiable: fresh parsley and chives provide that classic Betty Crocker brightness, but if you’re in a pinch, dried herbs at half the amount will work.

No fresh parsley? Fresh cilantro or dill can substitute, though the flavor will differ slightly. The celery adds that signature crunch, so avoid pre-shredded bags—they lose moisture fast. For a lighter texture, use low-fat mayonnaise, but the flavor won’t be as rich. The lemon juice is key—bottled lemon juice lacks freshness, so squeeze your own. If you’re watching calories, reduce the mayonnaise by 2 tbsp and add 1 tbsp Greek yogurt for creaminess without heaviness. The olive oil finishing drizzle adds a touch of sophistication, but skip it if you prefer a classic texture.

This chicken salad stays fresh for 4-5 days in the fridge, though the texture softens over time. For best results, store in an airtight container with a layer of plastic wrap pressed directly onto the surface to prevent drying. To reheat, gently warm in the microwave for 20-30 seconds, then stir in a splash of lemon juice to revive the flavors. For potlucks or picnics, pack it in a thermos with ice cubes to keep it chilled and crisp. The herbs will wilt faster, so add them fresh just before serving if making ahead.

Step-by-step instructions for Betty Crocker's chicken salad recipe

Here's how to create a perfectly balanced chicken salad with tender poached chicken and crisp celery bites.

Place the 1.5 lb boneless chicken breast in a large pot and cover it completely with cold water. Add the 1 cup ice cubes to keep the water cold initially. Bring to a gentle simmer over medium heat—you should see just a few small bubbles breaking the surface, not a rolling boil. This controlled poaching method prevents the chicken from becoming rubbery.

Simmer for 12-15 minutes until the chicken reaches 165°F internally and a knife slides in easily with no resistance. The chicken should be completely opaque throughout with no pink remaining. Remove the chicken from the pot and transfer it to a cutting board. Let it rest for 5 minutes before handling—this makes slicing much easier and prevents the meat from drying out.

In a medium bowl, combine the 0.75 cup mayonnaise and 1 tbsp Dijon mustard. Whisk until smooth and fully incorporated. This combination creates the perfect balance of creamy texture and tangy depth that defines classic chicken salad. Add the 1 tbsp freshly squeezed lemon juice and whisk again until evenly distributed throughout the mixture.

Season the mayonnaise mixture with the 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Taste and adjust seasoning if needed—this is your flavor foundation. Set aside while you prepare the remaining ingredients. The acidity from the lemon juice will brighten the flavors and prevent the mayonnaise from becoming too heavy.

Using a sharp chef's knife, finely chop the 2 whole celery stalks into small, crisp pieces—about the size of a pea. The celery should remain crisp rather than soft, so chop just before adding to the salad. In a separate bowl, finely chop the 0.25 cup fresh parsley and 2 tbsp fresh chives, removing any tough stems. These herbs will add freshness and vibrant color to your chicken salad.

Place the chopped celery, parsley, and chives in a large mixing bowl. Add the 1 tsp extra-virgin olive oil and toss gently to coat the vegetables lightly. This small amount of oil helps distribute the flavors evenly and prevents the celery from becoming soggy. Keep these ingredients separate from the mayonnaise mixture until you're ready to combine everything.

Using two forks or your hands, shred the rested chicken breast into bite-sized pieces. Aim for roughly ½-inch to ¾-inch chunks—this size creates the perfect texture for spreading on bread or serving as a standalone salad. Add the shredded chicken to the mixing bowl with the prepared vegetables and herbs.

Pour the herb-infused mayonnaise mixture over the chicken and vegetables. Using a large spoon or spatula, gently fold everything together until fully combined. Be careful not to overmix—just enough to distribute the mayonnaise evenly while maintaining the texture of the ingredients. The final mixture should have a creamy yet slightly textured appearance with visible celery pieces.

Cover the chicken salad bowl and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together perfectly. The celery will maintain its crispness, the herbs will release their aromas, and the chicken will absorb all the seasonings.

When ready to serve, give the salad one final gentle stir. The texture should be creamy yet still have some bite from the celery. Serve immediately on the 4 slices of toasted bread or as a standalone salad. The lemon juice and fresh herbs will keep the flavors bright, while the poached chicken ensures tender, juicy bites in every spoonful.

Dietary considerations for these flavors

Gluten-Free Adaptations

This classic chicken salad is naturally gluten-free, but watch for hidden sources in your ingredients. Use certified gluten-free mayonnaise like Hellmann's Gluten-Free or Sir Kensington's to avoid cross-contamination.

For serving, skip traditional bread and opt for gluten-free crackers like Schar or Simple Mills, or serve over a bed of mixed greens with gluten-free croutons. 🌾

Dairy-Free Swaps

For a dairy-free version, replace the mayonnaise with vegan mayo like Just Mayo or Hellmann's Vegan. The Dijon mustard and lemon juice already provide enough tang, so no additional dairy substitutes are needed.

The celery and herbs will maintain their crispness without dairy interference, and the chicken remains the star of the show.

Lower-Carb Options

To reduce carbs, skip the bread entirely and serve the chicken salad over a base of butter lettuce or romaine leaves. For extra crunch, add sliced cucumbers or radishes instead of celery.

The mayonnaise and herbs keep the dish creamy and flavorful while keeping carb counts low. A 1-cup serving will have about 15-20g net carbs, perfect for keto or low-carb diets.

Allergen-Friendly Adjustments

If you're accommodating egg allergies, use egg-free mayonnaise made with sunflower or canola oil, like Hellmann's Egg-Free. For nut allergies, avoid any added nut-based ingredients—this recipe is already nut-free.

Always double-check labels on mayonnaise and mustard, as some brands process in facilities with allergens. Keep the focus on the fresh herbs and lemon for bright, safe flavors.

Protein-Packed Boost

For a higher-protein version, add ¼ cup crumbled feta cheese or ¼ cup chopped walnuts for extra protein and texture. If you're vegetarian, replace the chicken with poached tofu or chickpeas, though the texture will differ slightly.

The original recipe already delivers 35g protein per serving, making it a satisfying meal on its own.

Kid-Friendly Tweaks

For picky eaters, reduce the herbs to 1 tbsp parsley and 1 tbsp chives to soften the flavor. Add ½ cup finely diced apples or ½ cup sweetened dried cranberries for a touch of sweetness.

Serve with goldfish crackers or pretzel sticks on the side for dipping. The familiar textures and mild flavors make this a crowd-pleaser for little ones. 🍎

Frequently asked questions