Baked Chicken Salad: The Easiest & Best Recipe Ever!

baked chicken salad is comfort food elevated. I remember my grandmother, Nana Rose, making a version of this every summer after she’d roasted a whole chicken. It wasn't just about using leftovers; it was about transforming something simple into something extraordinary. The creamy, tangy chicken filling nestled in a flaky baked crust? Pure magic. Over the years, I've tweaked her recipe, adding my own little flourishes, but the heart of it remains the same: delicious, satisfying, and perfect for sharing. Get ready to create your own memories with this classic dish, and you'll see why the concept of baked chicken salad is just so amazing, even to me, a recipe developer by trade!

Why You Will Love This baked chicken salad Recipe

This baked chicken salad recipe is pure comfort food with a touch of elegance. It’s quick enough for a weeknight meal but also impressive enough to serve at a brunch or luncheon. Unlike traditional cold chicken salad, the baking process adds a warmth and cozy texture that transforms the entire dish.

I love this recipe because it’s such a versatile way to use leftover roast chicken, but it’s just as good made with shredded chicken from the store. The creamy, tangy dressing complements the chicken perfectly, and the flaky crust adds a satisfying crunch. Plus, it’s so easy to customize with your favorite herbs, vegetables, and cheeses. It truly warms the soul! Follow us on Pinterest for more delicious and easy recipes!

Ingredients Needed for This baked chicken salad Recipe

Here’s what you’ll need to create this delicious baked chicken salad.

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup cold shortening, cut into cubes
• 5 7 tablespoons ice water

For the Filling:

• 3 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional)

How to Make This baked chicken salad Recipe

Follow these simple steps to create your own delicious baked chicken salad.

1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.

2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

3. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is crucial for developing a flaky crust. This step is very necessary because chilling can make all the difference in the world with a dough crust.

4. Make the Filling: While the dough is chilling, prepare the chicken salad filling. In a large bowl, combine the shredded chicken, mayonnaise, sour cream, celery, red onion, parsley, lemon juice, Dijon mustard, salt, and pepper. Mix well. Feel free to add a little dash of spices for extra amazing flavor!

5. Preheat the Oven: Preheat your oven to 375°F (190°C).

6. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle or rectangle large enough to fit your baking dish.

7. Transfer to Baking Dish: Carefully transfer the dough to a 9 inch pie plate or a similar sized baking dish. Trim the edges and crimp or flute the crust as desired. If you prefer a lighter meal, you can also try Kardashian Salad Easy Steps!

8. Add Filling and Cheese: Pour the chicken salad filling into the crust. If desired, sprinkle the shredded cheddar cheese over the top.

9. Bake: Bake for 30 35 minutes, or until the crust is golden brown and the filling is heated through. You might see it bubbling, which is perfectly normal.

10. Cool and Serve: Let the baked chicken salad cool for a few minutes before slicing and serving. Allow cooling down for a bit, as cutting through it right after baking might cause it to fall apart.

How to Serve This baked chicken salad Recipe

This baked chicken salad is delicious served warm or at room temperature. It’s perfect for lunch, dinner, or a potluck.

Serve it with a side salad of fresh greens, a bowl of soup, or some crusty bread for dipping. You can also add a dollop of sour cream or a sprinkle of fresh herbs for garnish. Fresh green salad just works so well with baked chicken salad.

How to Store This baked chicken salad Recipe

Store any leftover baked chicken salad in the refrigerator in an airtight container.

Refrigerate for up to 3 days. It is best to keep them in a covered container to ensure the flavors stays at its best. Freezing isn’t recommended, as the texture of the mayonnaise and crust may change upon thawing.

Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual slices for a quicker meal.

Tips to Make This baked chicken salad Recipe

• Use good quality ingredients: The better the ingredients, the better the flavor.

• Don’t overmix the dough: Overmixing will result in a tough crust. Mix until the dough just comes together. For a healthier option, you might also find ideas in the Protein Cookie Recipe!

• Chill the dough: Chilling the dough is essential for a flaky crust.

• Customize the filling: Feel free to add your favorite herbs, vegetables, and cheeses to the chicken salad filling.

• Prevent a soggy bottom: Par bake the bottom crust for 10 minutes before adding filling

Helpful Notes for This baked chicken salad Recipe

This recipe works best with cooked chicken that has been cooled slightly to keep the texture good. You can use leftover shredded chicken from a roast chicken, rotisserie chicken, or even cooked chicken breasts.

If you don’t have sour cream, you can substitute plain yogurt. For a little extra flavor, try adding a pinch of smoked paprika to the chicken salad filling. If you like a bit of spice, add a pinch of cayenne pepper.

Variation of This baked chicken salad Recipe

Seasonal Twists:

• Summer: Add diced cucumber and fresh dill to the chicken salad filling.
• Fall: Add chopped apple and cranberries to the chicken salad filling.
• Winter: Add roasted vegetables like butternut squash or sweet potatoes to the chicken salad filling.
• Spring: Add asparagus and lemon zest to the chicken salad filling.

Optional Versions:

• Crustless: For a lighter option, bake the chicken salad in a baking dish without a crust.
• Individual servings: Bake the chicken salad in muffin tins for individual portions.

Frequently Asked Questions

Conclusion

This baked chicken salad is a recipe that I hope will become a family favorite in your home as it is in mine. It’s comforting, delicious, and perfect for sharing with loved ones. It's a great recipe to use after you make a roast chicken with leftovers! So, grab your apron, roll up your sleeves, and let’s make some delicious baked chicken salad together! Don’t forget to let me know how it turns out in the comments below.

Baked Chicken Salad: The Easiest & Best Recipe Ever!

Comforting baked chicken salad with a flaky crust and creamy, delicious filling. Perfect way to use leftover chicken.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American

Nutrition:
Calories: 450
Protein: 25g
Carbs: 25g
Fat: 30g

Ingredients

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup cold shortening, cut into cubes
• 5 7 tablespoons ice water
• For the Filling:
• 3 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. 1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. 2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
3. 3. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. 4. Make the Filling: While the dough is chilling, prepare the chicken salad filling. In a large bowl, combine the shredded chicken, mayonnaise, sour cream, celery, red onion, parsley, lemon juice, Dijon mustard, salt, and pepper. Mix well.
5. 5. Preheat the Oven: Preheat your oven to 375°F (190°C).
6. 6. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle or rectangle large enough to fit your baking dish.
7. 7. Transfer to Baking Dish: Carefully transfer the dough to a 9 inch pie plate or a similar sized baking dish. Trim the edges and crimp or flute the crust as desired.
8. 8. Add Filling and Cheese: Pour the chicken salad filling into the crust. If desired, sprinkle the shredded cheddar cheese over the top.
9. 9. Bake: Bake for 30 35 minutes, or until the crust is golden brown and the filling is heated through.
10. 10. Cool and Serve: Let the baked chicken salad cool for a few minutes before slicing and serving.

Notes

• This recipe works best with cooked chicken that has been cooled slightly.
• If you don’t have sour cream, you can substitute plain yogurt.
• For a little extra flavor, try adding a pinch of smoked paprika to the chicken salad filling.