Chicken salad is a delicious and convenient meal or snack made by combining cooked chicken with mayonnaise, vegetables, and other flavorings. However, like any food containing animal products and mayonnaise, chicken salad has the potential to spoil if not stored properly. So can you safely eat chicken salad that has been prepared and refrigerated for a week? Let’s take a closer look.
What is Chicken Salad?
Chicken salad is made by shredding or chopping cooked chicken meat and then combining it with mayonnaise or another creamy dressing such as sour cream or yogurt. Other common ingredients added to chicken salad include celery, onion, relish, grapes or apples, nuts, and herbs and spices. The ingredients are mixed together and then often served scooped over salad greens, stuffed into a pita or sandwich, or eaten as a dip with crackers.
Some key things that impact the shelf life and food safety of chicken salad include:
- Ingredients – Mayonnaise, meat, and cut fruit/veggies all support bacterial growth. Using pasteurized eggs in the mayo improves safety.
- Acidity – The citrus juice, vinegar or other acidic ingredients help prevent bacteria growth.
- Processing – Chopping and mixing allows bacteria from the chicken surface to get distributed throughout.
- Temperature – Storing freshly made chicken salad refrigerated is critical.
With proper food handling and storage techniques, chicken salad can stay safe to eat for 3 to 5 days in the refrigerator. But what if it has been a week since you made that bowl of chicken salad? Should you dump it out or is it still okay to eat?
How Can Chicken Salad Spoil?
There are a few ways chicken salad can become unsafe to eat over time:
Bacteria Growth
Raw chicken can contain harmful bacteria including Salmonella, Listeria monocytogenes, Campylobacter, and Clostridium perfringens. During processing of the chicken and making the salad, these bacteria can spread to the other ingredients. Given the right conditions, bacteria multiply rapidly to dangerous levels. If you then eat the contaminated chicken salad, you could get very ill.
Toxin Production
Some dangerous bacteria release toxins that are not destroyed by cooking temperatures. Even if the bacteria are killed, the toxins remain in the food and can still cause illness.
Mold
If chicken salad is kept too long, mold can start to grow on the surface and throughout the mixture. Eating moldy chicken salad could lead to allergic reactions or respiratory distress in some cases.
How to Tell if Chicken Salad is Bad
Watch for these signs that indicate your leftover chicken salad has spoiled and is unsafe to eat:
- Unpleasant odors – discard chicken salad with foul, sour or ammonia-like smells.
- Change in color – if it has become more dull, darkened or grey, do not eat it.
- Slimy texture – a slippery, shiny appearance is a clear warning sign.
- Mold – fuzzy white, green or blue mold spots mean to throw chicken salad away.
Trust your senses – if chicken salad seems at all off, err on the side of caution. When in doubt, throw it out.
Does Refrigeration Keep Chicken Salad Safe?
Proper refrigeration is absolutely essential for maximizing the shelf life and minimizing the risks of spoiled chicken salad. Here are some key factors:
- Temperature – Chicken salad must be kept chilled at 40°F or below to slow bacteria growth. The temperature in the fridge should be set below this threshold.
- Time – Even stored cold, chicken salad should only be kept for 3 to 5 days maximum before discarding.
- Containers – Make sure chicken salad is stored covered in airtight containers and evenly chilled.
- Cross-contamination – Avoid contact between chicken salad and raw meats, contaminated surfaces, or other foods.
Refrigerating chicken salad right after preparation is vital. Although cold temperatures help prevent bacteria from multiplying, they cannot kill the bacteria that is already present. The longer chicken salad sits at unsafe temps, the higher the bacterial counts get.
Is It Safe to Eat 7 Day Old Chicken Salad?
So what about chicken salad that has been hanging around in the fridge for a whole week? Let’s go through some considerations:
How long has it actually been?
The first step is to closely examine how long it has truly been since the chicken salad was made. If you are not 100% certain, be conservative in your estimate and assume the longest timeframe. Putting a date on containers can help avoid uncertainty.
Was it handled safely?
Think back to the steps taken when preparing, serving, and storing the chicken salad:
- Were ingredients from reputable sources and not past use by dates?
- Was raw chicken thoroughly cooked to 165°F internal temperature?
- Were food prep surfaces and utensils sanitized?
- Were hands and items coming in contact with the salad clean?
- Was the salad promptly refrigerated after making, never left out for over 2 hours?
- Was cross-contamination avoided when serving and storing?
Mistakes with any of these increase the risks.
Has it been at safe temps?
Pay attention to whether your fridge was operating at appropriate temperatures. If there were any interruptions in power or the appliance was opened frequently, the chicken salad may have temporarily warmed.
What does it look and smell like?
Carefully check the chicken salad for any signs of spoilage as covered earlier. Off smells, color changes, sliminess, or mold mean do not eat it!
When in doubt, throw it out!
After 7 days in the fridge, chicken salad is past recommended time limits and in the danger zone for bacterial growth. If you cannot confirm it was prepared, served, and stored with proper food safety, the wisest choice is to discard it and not take risks with your health.
Ways to Extend the Shelf Life of Chicken Salad
If you want to make chicken salad ahead of time while minimizing the health risks, here are some methods to try:
Pack in single serving portions
Divide chicken salad into individual storage containers right away rather than keeping in a large bowl. Smaller amounts chill faster to prevent bacteria overgrowth.
Use shelf-stable mayo
Opt for commercially made, shelf-stable mayonnaise or dressings which are less prone to spoilage.
Freeze it
Chicken salad can be frozen for 2-3 months. Make sure to leave headspace in containers as contents expand. Defrost in fridge before serving.
Add more lemon juice or vinegar
Increasing the acidity helps control bacteria growth. Be aware this can impact the flavor.
Keep extra cold
Store chicken salad towards the back of the fridge where temps are coldest.
Use it up quickly
Only make as much chicken salad as you will eat within 3-4 days.
Can You Reheat Chicken Salad after a Week?
It is not recommended to reheat chicken salad that is over a week old. Some reasons why:
- Reheating may not get hot enough to kill bacteria accumulated over the week.
- Toxins from bacteria like Staph aureus cannot be destroyed through cooking.
- May increase risk of foodborne illness compared to fresh chicken salad.
If chicken salad looks or smells iffy when you go to reheat it, that is a definite sign to throw it away rather than take risks eating it.
The Best Practices for Safely Storing Chicken Salad
Here are some top food safety tips for handling leftover chicken salad:
Use sanitary practices when preparing
Wash hands, utensils, surfaces before and after contact with raw chicken and ingredients. Prevent cross-contamination.
Chill immediately
Refrigerate chicken salad within 1 hour of preparation. Do not leave it at room temperature.
Store in air-tight containers
Use containers that are non-porous and have tight fitting lids to prevent leaks, spills or surface exposure.
Keep cold
Place containers towards the back of the fridge furthest from the door where temperature regulation is best.
Use promptly
Consume chicken salad within 3-5 days for maximum freshness and food safety. Do not keep any longer than a week.
When reheating, heat it thoroughly
Heat chicken salad to an internal temperature of 165°F. Bring to a full boil if microwaving.
Don’t mix old with new
Never combine already prepared chicken salad with a freshly made batch.
The Bottom Line
Chicken salad that has been refrigerated for a full week after preparation should not be consumed. Even with cold storage, the risk of bacteria growing to dangerous levels is too high after this timeframe. For maximum safety and quality, leftover chicken salad should be eaten within 3 to 5 days and then discarded. Always practice careful hygiene and storage methods to limit spoilage. When faced with chicken salad of uncertain age or handling, it is always better to be safe than sorry by throwing it out.