Classic Kosher Chicken Salad Recipe – Perfect for Sandwiches and Lunch

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I’ve been making this chicken salad for years, and it never fails to please a crowd. There’s nothing fancy about it, but sometimes the simplest recipes are the ones that stick around. It started when my mother-in-law shared her version with me, and I’ve tweaked it over time to get the texture and flavor just right.

The key to great chicken salad is all about the chicken itself. I always poach my own rather than using rotisserie because I can control the seasoning and keep it from getting too salty. You want the meat tender but not falling apart. I add the vegetables right before serving so they stay crisp, and I learned the hard way that celery gets watery if it sits too long in the dressing.

Getting the Perfect Chicken Texture

This recipe works perfectly for Shabbat lunch when you want something that can be made ahead. I’ll often double the batch because it keeps well in the fridge for three days. The mayonnaise base stays creamy, and the flavors actually get better as they meld together. You can serve it on challah rolls, with crackers, or stuffed into a tomato for something lighter.

Make-Ahead Tips for Busy Weekends

What I love about this version is how adaptable it is. Sometimes I’ll add chopped hard-boiled eggs for extra richness, or throw in some dried cranberries when I want a touch of sweetness. The herbs make a real difference too. Fresh dill brightens everything up, but if you only have dried herbs on hand, they’ll work fine.

Classic Kosher Chicken Salad Recipe - Perfect for Sandwiches and Lunch - Jewish recipe
I've been making this chicken salad for years, and it never fails to please a crowd. There's nothing fancy about it, but sometimes the simplest recipes are the ones that stick around. It started when my mother-in-law shared her version with me, and I've tweaked it over time to get the texture and flavor just right. The key to great chicken salad is all about the chicken itself. I always poach my own rather than using rotisserie because I can control the seasoning and keep it from getting too salty. You want the meat tender but not falling apart. I add the vegetables right before serving so they stay crisp, and I learned the hard way that celery gets watery if it sits too long in the dressing. This recipe works perfectly for Shabbat lunch when you want something that can be made ahead. I'll often double the batch because it keeps well in the fridge for three days. The mayonnaise base stays creamy, and the flavors actually get better as they meld together. You can serve it on challah rolls, with crackers, or stuffed into a tomato for something lighter. What I love about this version is how adaptable it is. Sometimes I'll add chopped hard-boiled eggs for extra richness, or throw in some dried cranberries when I want a touch of sweetness. The herbs make a real difference too. Fresh dill brightens everything up, but if you only have dried herbs on hand, they'll work fine.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1 bay leaf
  • 1 teaspoon kosher salt for poaching
  • 3/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3 stalks celery finely diced
  • 1/4 cup red onion finely minced
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Method
 

  1. Place chicken breasts in a large pot and cover with cold water by 2 inches. Add bay leaf and 1 teaspoon kosher salt. Bring to a gentle boil over medium-high heat.
  2. Reduce heat to maintain a gentle simmer. Cook for 18-22 minutes, until chicken reaches internal temperature of 165°F. Remove from heat and let chicken cool in the poaching liquid for 10 minutes.
  3. Remove chicken from liquid and let cool completely. Shred or chop into bite-sized pieces, discarding any tough bits.
  4. In a large bowl, whisk together mayonnaise, lemon juice, and Dijon mustard until smooth.
  5. Add the cooled chicken to the dressing and mix gently to coat.
  6. Fold in diced celery, minced red onion, and fresh dill. Season with salt and pepper to taste.
  7. Refrigerate for at least 30 minutes before serving to let flavors meld. Taste and adjust seasoning as needed.

Notes

Store covered in refrigerator for up to 3 days. If making ahead, add celery and onion just before serving to maintain crispness. For extra richness, fold in 2 chopped hard-boiled eggs. Can substitute dried dill (1 teaspoon) if fresh isn't available.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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