Classic Chicken Salad
Serves: 4
Time: ~20 minutes
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- 1–2 celery stalks, finely chopped
- ½ small red onion, finely chopped
- 1 tsp Dijon mustard (optional)
- 1 tsp lemon juice
- Salt & black pepper, to taste
- Optional mix-ins: grapes (halved), apple chunks, chopped nuts (walnuts, pecans), dried cranberries
Instructions
- Prepare the chicken
- Dice or shred the cooked chicken into bite-sized pieces and place in a large bowl.
- Make the dressing
- In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Combine
- Add celery, onion, and any optional mix-ins to the chicken.
- Pour dressing over the mixture and gently stir until evenly coated.
- Chill & serve
- Refrigerate 15–30 minutes to let flavors meld. Serve on bread, in a wrap, or over salad greens.
Tips & Variations
- Creamier: Add a little more mayonnaise or a spoonful of sour cream.
- Tangy: Use Greek yogurt or add a teaspoon of apple cider vinegar.
- Sweet & savory: Add diced apple, grapes, or dried cranberries.
- Herbs: Fresh parsley, dill, or chives add extra flavor.
- Make ahead: Keeps 2–3 days in the fridge; stir before serving.
I can also give a quick 5-minute chicken salad version using canned chicken for super fast prep.
Do you want me to do that?
