Name: 4‑Ingredient Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups cooked chicken, chopped or shredded; 1/2 cup mayonnaise; 1/2 cup finely chopped celery; 1/4 cup finely chopped red onion; Salt and freshly ground black pepper, to taste

Why You’ll Love 4‑Ingredient Chicken Salad Recipe

This chicken salad is effortless to make, requiring minimal prep and just four ingredients. The spicy, savory chili crisp elevates basic chicken salad to a bold and flavorful dish that’s perfect on its own, in sandwiches, or over greens. It’s versatile enough to serve chilled or at room temperature and comes together in minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup mayonnaise
3 tablespoons chili crisp
1 pound (about 3 packed cups) shredded cooked chicken
1 large cucumber, chopped (about 2 1/2 cups)
salt to taste

Optional:
chopped cilantro

Directions

In a large bowl, combine the mayonnaise and chili crisp. Stir until smooth and well blended.
Add the shredded cooked chicken and chopped cucumber to the bowl. Toss everything together until the chicken and cucumber are coated evenly with the dressing.
Stir in chopped cilantro if using. Season with salt to taste.
Serve immediately or chill briefly to let flavors meld.

Servings and timing

Servings: Makes about 4 to 6 servings.
Prep time: Approximately 10 minutes.
Total time: Around 10 minutes.

Variations

• Greek yogurt twist: Swap some or all of the mayonnaise for Greek yogurt for a tangier, lighter version.
• Add herbs: Fresh dill or parsley adds a bright herbal note.
• Crunchier version: Stir in diced celery or sliced green onion for extra texture.
• Sandwich style: Serve on crusty bread or in a wrap with lettuce and tomato.

Storage/Reheating

Store leftover chicken salad in an airtight container in the refrigerator for up to 3–4 days. There’s no need to reheat—serve cold or at room temperature for the best texture. Don’t freeze, as the dressing may separate and the cucumbers can become watery.

FAQs

What kind of chicken should I use?

Use shredded cooked chicken from a rotisserie bird, leftover baked chicken, or poached breasts. All work well in this recipe.

Can I make this dairy‑free?

Yes—this recipe is naturally dairy‑free as written. Just be sure your chili crisp doesn’t contain dairy ingredients.

Is chili crisp very spicy?

Chili crisp can vary by brand. Start with the amount called for and adjust to taste if you prefer milder or hotter flavors.

Can I add more veggies?

Absolutely! Chopped celery, bell peppers, or radishes add extra crunch and color.

Can I use Greek yogurt instead of mayo?

Yes, swapping Greek yogurt for some or all of the mayonnaise gives a tangier, lighter salad.

How should I serve this chicken salad?

It’s great on its own, on sandwiches, in lettuce wraps, or over a bed of greens.

Can I add fruit like grapes or apples?

Yes—sweet fruit like grapes or diced apples pairs beautifully with chicken salad if you don’t mind going beyond the four core ingredients.

How do I prevent the salad from getting watery?

Add cucumbers just before serving or drain them well after chopping to minimize extra moisture.

Can I meal‑prep this for lunches?

Yes, this chicken salad is excellent for meal prep and holds well in the fridge for several days.

Can I freeze leftover chicken salad?

Freezing isn’t recommended because the mayonnaise and cucumber texture may change upon thawing.

Conclusion

This 4‑ingredient chicken salad proves that simple doesn’t mean boring. With minimal prep and bold flavor from chili crisp, it’s a crowd‑pleasing dish perfect for lunch boxes, quick dinners, or make‑ahead meals. Whether you stick to the basics or customize it with extra herbs and crunch, you’ll find this recipe a delicious easy‑going favorite.