Description
This Classic Chicken Salad is a quick and delicious recipe perfect for a light lunch or a versatile sandwich filling. Featuring tender cooked chicken mixed with creamy mayonnaise, fresh celery, red onion, and a hint of tangy Dijon mustard and lemon juice, it offers a balanced flavor and a satisfying crunch. Ready in just 15 minutes, this salad can be enjoyed immediately or chilled for deeper flavors.
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
- Make the Salad: In a large bowl, combine the cooked chicken, mayonnaise, celery, red onion, green onions, Dijon mustard, lemon juice, kosher salt, and black pepper. Stir thoroughly to ensure the chicken is evenly coated and the vegetables are well distributed. Mix until you reach your desired consistency.
- To Serve: Taste the chicken salad and adjust seasoning with additional salt and pepper if needed. Serve it immediately on bread, lettuce, or your preferred base. Alternatively, cover and refrigerate until ready to use to let the flavors meld and deepen.
Notes
- For the best texture, use freshly cooked chicken that has been cooled.
- Adjust mayonnaise quantity to make the salad creamier or lighter as desired.
- For added zest, consider including a pinch of paprika or fresh herbs like dill or parsley.
- This salad keeps well refrigerated for up to 3 days.
- Serve on toasted bread for crunch or inside lettuce cups for a low-carb option.
