Description
A quick and classic chicken salad recipe featuring tender cooked chicken combined with creamy mayonnaise, crisp celery, sharp red onion, and a hint of tangy Dijon mustard and lemon juice. Perfect for sandwiches, wraps, or enjoying on a bed of lettuce, this easy-to-make 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 bowl, combine the cooked chicken with the mayonnaise. Stir to ensure the chicken is thoroughly coated, which forms the creamy base of the salad.
- Add the Vegetables and Flavorings: Add diced celery, red onion, sliced green onions or chives, Dijon mustard, and lemon juice to the bowl. Mix well to evenly distribute all ingredients and incorporate the tangy and fresh flavors throughout the salad.
- Season the Salad: Season the mixture with kosher salt and black pepper. Stir again and taste, adjusting seasoning as desired to balance the flavors.
- Serve or Chill: Serve the chicken salad immediately on bread, lettuce, or your preferred vehicle. Alternatively, cover and refrigerate for at least 30 minutes to let the flavors meld, enhancing the taste.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- For a lighter option, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.
- Adjust the amount of lemon juice and Dijon mustard for more tanginess or depth.
- Add chopped nuts like walnuts or grapes for extra texture and sweetness if desired.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
