Description
This Classic Chicken Salad is a quick and versatile dish perfect for a light lunch or a crowd-pleasing picnic option. Combining tender cooked chicken with creamy mayonnaise, crisp celery, sharp red onion, and a touch of Dijon mustard and lemon juice, this salad offers a delightful balance of flavors and textures. Ready in just 15 minutes, it’s an easy recipe that can be served on its own, with bread, or wrapped in lettuce leaves for a refreshing meal.
Ingredients
Scale
Chicken Salad Ingredients
- 4 cups (454 g) cooked chicken, shredded or diced
- 1 cup (240 ml) mayonnaise
- ½ cup (74 g) diced celery, ¼” dice
- ⅓ cup (42 g) diced red onion or shallots, ⅛” dice
- 2 tablespoons (8 g) sliced green onions or chives
- 1 tablespoon (15 ml) Dijon mustard
- 2 teaspoons (10 ml) lemon juice
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, add the cooked chicken, mayonnaise, diced celery, red onion or shallots, green onions or chives, Dijon mustard, lemon juice, kosher salt, and black pepper.
- Mix Thoroughly: Stir everything together thoroughly, ensuring the chicken pieces are evenly coated with the mayo mixture and vegetables are well distributed throughout. Mix until you achieve your desired consistency for the salad.
- Taste and Adjust Seasoning: Sample the chicken salad and adjust the salt and pepper as needed to suit your taste preferences.
- Serve or Chill: Serve the chicken salad immediately on bread, fresh lettuce, or as desired. Alternatively, cover and refrigerate for later use to allow flavors to meld and deepen.
Notes
- For best results, use well-cooked, cooled chicken that is shredded or diced for easy mixing.
- You can substitute Greek yogurt for mayonnaise for a lighter option.
- Add chopped nuts, grapes, or dried cranberries for extra texture and flavor variations.
- Keep refrigerated and consume within 3 days for freshness and food safety.
- Serve on whole grain bread or in lettuce wraps for a healthier presentation.
