Clayton’s Favorite Chicken Salad is creamy, tangy, and has a gentle kick—an easy, flavorful recipe that’s perfect for weekday lunches, sandwiches, or a light dinner.
I made this chicken salad to use up a leftover rotisserie chicken, and it quickly became a fridge staple. Instead of a traditional chicken salad, this version combines red onion, jalapeño, garlic, capers, lemon, and fresh cilantro for bright, savory flavor. A mix of mayonnaise and whole-milk Greek yogurt gives it a luxurious, creamy texture without feeling heavy. My husband Clayton declared it his favorite chicken salad—high praise in our house—and now we keep a container on hand for quick, protein-rich meals all week.
This recipe is adaptable: scale it up for meal prep, reduce the jalapeño for a milder version, or swap ingredients to suit what you have available. It works equally well on a bed of greens, tucked into bread or a wrap, or scooped onto crackers for an easy appetizer.
Ingredients
- 4 cups small-diced cooked chicken (leftover rotisserie chicken works great)
- 1/4 cup mayonnaise
- 1/2 cup whole-milk Greek yogurt
- 1/2 cup finely diced celery
- 1/2 cup finely diced red onion
- 1/2 cup seeded and finely diced jalapeño (omit or reduce for less heat)
- 3 garlic cloves, minced
- 4 tablespoons capers, drained
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons freshly squeezed lemon juice
Step-by-Step Recipe
Step One: Combine Ingredients
In a large bowl, combine the diced chicken, mayonnaise, Greek yogurt, celery, red onion, jalapeño, minced garlic, capers, cilantro, salt, pepper, and lemon juice. Toss until everything is evenly coated. Taste and adjust salt, pepper, or lemon to suit your preference.
Step Two: Chill
Transfer the salad to an airtight container and chill for at least 30 minutes before serving so the flavors can meld. Stored properly in the refrigerator, it will keep well for up to 4 days—convenient for lunches or quick meals during the week.
Step Three: Serve and Enjoy
Serve chilled. Popular options include:
- Over a bed of romaine, arugula, or mixed greens
- On toasted bread or a soft roll as a sandwich
- Wrapped in a tortilla with sliced tomato and lettuce
- With crackers for a light snack or appetizer
Recipe FAQ
Yes. If you don’t have Greek yogurt, sour cream can be used in its place, although the texture and tang will be slightly different.
Remove the jalapeño entirely or use just a small amount of finely diced jalapeño. You can also leave the seeds in for more heat or remove them for a milder result.
Try this chicken salad on greens with seedy crackers on the side, or make a simple sandwich or wrap with lettuce and sliced tomato. It’s also tasty served with cucumber rounds or in stuffed avocados for a low-carb option.
I hope you enjoy this chicken salad as much as we do—leave a comment if you try it, and tell me how you served it!
Looking for more chicken salad ideas? Try these variations
Deli Chop Chicken Salad
Tarragon Chicken Salad
Herby Chicken Salad
Everything Bagel Chicken Salad
Clayton’s Favorite Chicken Salad
Ingredients
- 4 cups small diced cooked chicken
- 1/4 cup mayonnaise
- 1/2 cup whole milk Greek yogurt
- 1/2 cup finely diced celery
- 1/2 cup finely diced red onion
- 1/2 cup seeded and finely diced jalapeño
- 3 garlic cloves, minced
- 4 tablespoons capers, drained
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons freshly squeezed lemon juice
To Serve
- Crackers
- Bread
- Romaine, arugula, or other greens
Instructions
- Combine all ingredients in a large bowl and toss until evenly combined. Adjust seasoning with salt, pepper, and lemon as needed.
- Store in an airtight container and chill for at least 30 minutes before serving. Keeps in the refrigerator for up to 4 days.
- Serve chilled on greens, in sandwiches or wraps, or with crackers.
Nutrition
Calories: 569 kcal, Carbohydrates: 7 g, Protein: 69 g, Fat: 30 g, Saturated Fat: 7 g, Sodium: 1734 mg. Nutrition information is an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4
Calories: 569
Photography and styling by Eat Love Eats.