Marry Me Chicken Salad

If you love the rich, creamy flavors of the famous “Marry Me Chicken,” you’re going to fall head over heels for this Marry Me Chicken Salad. Tender chunks of juicy chicken are tossed in a luxurious Parmesan cream dressing with sun-dried tomatoes, fresh spinach, crisp celery, red onion, and Italian herbs for a salad that’s bursting with bold flavor. Every bite is creamy, savory, slightly tangy, and packed with delicious textures, making it perfect for lunches, light dinners, meal prep, sandwiches, wraps, or serving over fresh greens. Inspired by the viral Marry Me Chicken recipe, this chilled version transforms those irresistible flavors into a refreshing yet satisfying chicken salad that’s ready in minutes. Whether you’re making it for a family gathering, picnic, or weekly meal prep, this recipe is guaranteed to become a favorite. Serve it on buttery croissants, toasted sourdough, lettuce wraps, or enjoy it straight from the bowl. Rich, creamy, and incredibly flavorful, this is one chicken salad recipe you’ll find yourself making again and again.

Ingredients For the Chicken Salad

3 cups cooked chicken breast, diced
½ cup chopped sun-dried tomatoes (oil-packed, drained)
2 cups fresh baby spinach, roughly chopped
2 celery stalks, diced
¼ cup finely sliced red onion
⅓ cup grated Parmesan cheese
2 tablespoons chopped fresh basil

For the Creamy Dressing

½ cup mayonnaise
¼ cup sour cream
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)

Instructions

Cook and cool the chicken if using fresh chicken breasts. Dice into bite-sized pieces and place in a large mixing bowl.
Add the chopped sun-dried tomatoes, spinach, celery, red onion, grated Parmesan, and fresh basil.
In a separate bowl, whisk together the mayonnaise, sour cream, softened cream cheese, olive oil, lemon juice, garlic, Dijon mustard, Italian seasoning, onion powder, smoked paprika, salt, black pepper, and red pepper flakes until completely smooth and creamy.
Pour the dressing over the chicken mixture.
Gently fold everything together until every piece of chicken and vegetable is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired.
Serve chilled on croissants, sandwich bread, lettuce wraps, crackers, or over mixed greens.
Garnish with extra Parmesan cheese, chopped basil, and freshly cracked black pepper before serving.
Store leftovers in an airtight container in the refrigerator until ready to enjoy.

Tips, Notes & Q&A

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken makes this recipe even quicker while adding extra flavor.
Can I make it lighter?
Yes. Replace the mayonnaise with plain Greek yogurt or use half mayonnaise and half Greek yogurt for a lighter dressing.
How long does it keep?
Stored in an airtight container, this chicken salad stays fresh for 3–4 days in the refrigerator.
Can I add extra ingredients?
Definitely! Chopped avocado, toasted pine nuts, chopped pecans, crispy bacon, or diced cucumber all make delicious additions.
What should I serve it with?
It’s fantastic in croissants, wraps, sandwiches, lettuce cups, stuffed avocados, or simply served over fresh greens for a low-carb meal.

Servings & Nutrition

Servings: 6
Approximate Nutrition (Per Serving):

Calories: 365
Protein: 31g
Carbohydrates: 7g
Fat: 23g
Saturated Fat: 6g
Fiber: 2g
Sugar: 3g
Sodium: 540mg
Cholesterol: 95mg