Description
This classic chicken salad recipe is a quick and easy meal perfect for sandwiches, wraps, or served over lettuce. Made with tender cooked chicken, crisp celery, sharp red onion, and a creamy mayonnaise dressing enhanced with Dijon mustard and lemon juice, this flavorful chicken salad comes together in just 15 minutes and serves 8.
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
- Prepare the Salad Base: In a large mixing bowl, combine the cooked chicken, mayonnaise, diced celery, diced red onion, and sliced green onions or chives. This mixture forms the foundation of the classic chicken salad, providing a balance of textures and flavors.
- Mix in Flavorings: Add the Dijon mustard, lemon juice, kosher salt, and black pepper to the bowl. Stir the ingredients thoroughly until the chicken is evenly coated and the vegetables are well distributed throughout the mixture. Adjust mixing until you reach your desired consistency.
- Season to Taste: Taste the chicken salad and add more salt or pepper as needed according to your preference to enhance the flavor.
- Serve or Store: Serve the chicken salad immediately on bread, toast, or lettuce wraps as desired. Alternatively, cover and refrigerate the salad to allow the flavors to meld for at least 30 minutes before serving for extra depth of taste.
Notes
- For best results, use freshly cooked chicken or leftover roasted chicken.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Add chopped nuts like walnuts or almonds for extra crunch.
- Customize by adding herbs such as dill or parsley for a fresh twist.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
