I Asked 4 Experts How to Make the Best Chicken Salad—They All Said the Same Thing

Whether for picnics, lunches, or the ultimate clean-out-the-fridge meal, chicken salad likely began when someone—reportedly Liam Gray, proprietor of Rhode Island’s Town Meats back in the 1800s—discovered that chicken plus mayo and a few other ingredients makes one surprisingly delicious dish.

Since a Costco rotisserie chicken is an integral part of my weekly grocery shop, I inevitably have leftover breast meat in my fridge waiting to be used in creative and delicious ways. That’s when I reach for my chicken salad recipe, which is a little rogue. I swap out the usual mayo, not just because of my mild aversion to it (though there are entire online forums dedicated to mayo hate), but because I think a different kind of creamy addition adds flavor, texture, and extra protein to keep me full longer.

Wondering whether the experts agreed, I asked four culinary pros how they make their ideal chicken salad. It was gratifying to find out that they all said the same thing—and all of them agreed with me!

The Chicken Salad Experts I Asked

• Audrey Marcum: Recipe developer and content creator at Audrey’s Table
• Melissa Kravitz Hoeffner: Recipe developer, writer, and editor
• Jessica Merchant: Cookbook author, recipe developer, and content creator at How Sweet Eats
• Sarah Farmer: Chef, food stylist, and photographer at Gumption Studios

How To Make the Best Chicken Salad, According to Recipe Developers and Chefs

The secret to a truly great chicken salad? Greek yogurt.

“I like making my chicken salad with Greek yogurt because I hate mayo,” shares Hoeffner. “Greek yogurt adds creaminess but also a bit of tartness, plus protein and other nutrients. Still, it’s a neutral enough base that can take on many flavors.” 

And she’s not alone. Merchant told me, “My favorite ingredient to use in chicken salad is plain Greek yogurt. Not only does it provide a bit of creamy tanginess, but it also adds protein and makes the chicken salad much more satisfying and filling. Sometimes, I will use all Greek yogurt, or I will use half mayo and half yogurt.” 

If you, too, are not ready to go fully mayo-free, Marcum, like Merchant, gets it. “I often add a combination of Greek yogurt and mayo. Kewpie mayonnaise is my favorite,” she says. The Japanese product brings a boost of umami and a tangy sweetness (it’s a cult classic for a reason), while the yogurt lends tons of creaminess to her chicken salad. 

Whether you use it exclusively or blend it with mayo, opt for full-fat or 2 percent Greek yogurt. They are richer and more satisfying and won’t make your chicken salad watery the way non-fat yogurt can. Farmer confirms, “I use full-fat Greek yogurt to bump up the creaminess.” 

How To Flavor a Yogurt-Based Chicken Salad

“I don’t follow a recipe when I make chicken salad; I just wing it (pun intended!). Greek yogurt adds luscious texture and takes on whatever flavors you throw at it,” adds Farmer.

That versatility is exactly what makes Greek yogurt a standout. Hoeffner has stirred in red curry paste for a Thai-inspired twist, mixed it with tahini for richness, or gone the fresh route with lemon juice and dill. Any way you season it, she confirms, “It’s so good.”