This Million Dollar Chicken Salad is bright, creamy, and easy to make. It mixes tender, diced chicken with a rich mayo-sour cream dressing and a pop of crunch from celery and sliced almonds. The flavor is savory with a mild tang from Dijon, and the texture is creamy with a satisfying nutty bite. It makes a quick lunch, a light dinner, or a pretty potluck dish served on crisp lettuce.
Try a related cranberry-pecan chicken salad for another sweet-savory twist.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes (uses pre-cooked chicken)
- Total Time: 10 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 370 kcal
- Protein: 23 g
- Carbohydrates: 3 g
- Fat: 27 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 275 mg
Why Make This Million Dollar Chicken Salad
This salad feels a little fancy but takes almost no time. The mayo and sour cream give it a silky, rich mouthfeel. Dijon adds a mild tang that wakes the taste buds. Sliced almonds add a toasty crunch and celery adds fresh snap. It looks pretty on lettuce, tastes satisfying, and travels well for picnics or lunches.
How to Make Million Dollar Chicken Salad
You make this in one bowl. Dice cooked chicken, stir in the creamy dressing, fold in the crunchy bits, season, and serve. The steps are simple and the salad holds its texture when chilled, making it great for prepping ahead.
Ingredients:
- 2 cups cooked chicken, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup diced celery
- 1/4 cup chopped green onions
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Lettuce leaves for serving
Directions:
Step 1: Preparation
Gather and measure your ingredients. Dice the cooked chicken into bite-size pieces so each forkful is easy to eat. Dice the celery and chop the green onions finely. Toast the sliced almonds in a dry pan for 1–2 minutes over medium heat until fragrant for a warmer, deeper crunch (optional). Let the almonds cool.
Step 2: Mixing
In a large bowl, combine the mayonnaise, sour cream, and Dijon mustard. Stir until smooth. Add the diced chicken and mix gently so the dressing coats the meat evenly. You should see a glossy, creamy coating on the chicken.
Step 3: Adding Crunch and Seasoning
Fold in the diced celery, chopped green onions, and sliced almonds. Taste and season with salt and pepper. Mix lightly so you keep the crunchy texture of the celery and almonds. Adjust Dijon or mayo if you want a tangier or creamier result.
Step 4: Finishing
Chill the salad for 10–20 minutes to let flavors meld, or serve immediately on a bed of lettuce leaves. Garnish with extra green onion or a few toasted almond slices for a pretty finish.
How to Serve Million Dollar Chicken Salad
Serve on crisp lettuce leaves for a light plate. Spoon it into croissants, scoop onto toasted bread for an open-faced sandwich, or tuck into pita pockets. It pairs well with fresh fruit, crisp pickles, or a light green salad. For a party, make lettuce cups and top each with a small scoop for a tidy appetizer.
How to Store Million Dollar Chicken Salad
- Refrigerate in an airtight container for up to 3–4 days.
- Keep the salad chilled and do not leave at room temperature for more than 2 hours.
- If you prefer extra crunch, store almonds separately and add them just before serving.
- Freeze is not recommended because the mayo and sour cream change texture when thawed.
Expert Tips for Perfect Million Dollar Chicken Salad
- Use cold, fully cooked chicken (rotisserie or leftover roast) for best texture.
- Taste as you go — Dijon can vary in strength. Add a little at a time.
- Toast the almonds briefly to boost their aroma and crunch.
- For lighter fat, swap half the mayo for plain Greek yogurt (expect a tangier taste).
- Chop ingredients uniformly so every bite has a balanced mix of chicken, dressing, and crunch.
- If making ahead, stir again before serving to refresh the texture.
Delicious Variations
- Waldorf-style: Add diced apple and halved red grapes for sweet crunch.
- Herb-laced: Stir in chopped parsley, dill, or tarragon for a fresh herbal note.
- Curry twist: Add 1 teaspoon mild curry powder and a little honey for an Indian-inspired flavor.
- Cranberry-pecan: Fold in dried cranberries and replace almonds with pecans for a sweet-savory spin.
- Low-fat: Use Greek yogurt instead of sour cream and a light mayonnaise to cut calories.
Frequently Asked Questions
Q: Can I use raw chicken?
A: No. Use cooked, cooled chicken. If you must cook chicken, bake or poach it first, cool it, then dice. Poaching gives moist, tender chicken that mixes well.
Q: How long will the salad stay fresh?
A: Stored in an airtight container in the refrigerator, it lasts 3–4 days. If it smells off or looks slimy, discard it.
Q: Can I make this ahead for a party?
A: Yes. Make it a few hours ahead and chill. Add toasted almonds just before serving to keep them crisp.
Q: Is there a dairy-free version?
A: Yes. Use a dairy-free mayonnaise and replace sour cream with a dairy-free yogurt or skip it. Flavor will be slightly different but still tasty.
Q: Can I add fruit or other mix-ins?
A: Absolutely. Apples, grapes, dried cranberries, or chopped bell pepper all work. Add delicate items just before serving so they stay fresh.
Q: How do I make it lower in calories?
A: Use cooked shredded chicken breast (leaner), swap half or all of the mayo for plain Greek yogurt, and reduce the almonds or replace with a lower-fat seed.
Conclusion
This Million Dollar Chicken Salad is a simple, satisfying recipe that feels special without fuss. It brings creamy, tangy, and crunchy elements together in every bite and works for quick meals or casual entertaining. For another tried-and-true version and inspiration, see the full Million Dollar Chicken Salad recipe on Easy Family Recipes. Give it a try — it’s an easy recipe that tastes like you spent more time making it than you did.
Print
Million Dollar Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This creamy Million Dollar Chicken Salad features tender diced chicken mixed with a rich mayo-sour cream dressing, crunchy celery, and sliced almonds. Perfect for lunch, dinner, or potlucks.
Ingredients
- 2 cups cooked chicken, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup diced celery
- 1/4 cup chopped green onions
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Gather and measure your ingredients. Dice the cooked chicken into bite-size pieces. Dice the celery and chop the green onions finely. Optionally, toast the sliced almonds in a dry pan for 1–2 minutes until fragrant. Let cool.
- In a large bowl, combine the mayonnaise, sour cream, and Dijon mustard. Stir until smooth. Add the diced chicken and mix gently to coat evenly.
- Fold in the diced celery, chopped green onions, and sliced almonds. Season with salt and pepper, mixing lightly to preserve the texture of the crunchy ingredients.
- Chill for 10–20 minutes if desired, then serve on lettuce leaves. Garnish as desired.
Notes
To keep the almonds crunchy, store them separately and add just before serving. This salad can be made ahead and kept in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 1g
- Sodium: 275mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 0mg
