Description
A classic and creamy chicken salad recipe that combines shredded cooked chicken with crisp celery, tangy Dijon mustard, and fresh herbs. Perfect for sandwiches, wraps, or served over a bed of greens, this easy-to-make chicken salad is a delicious and versatile dish ideal for quick lunches or light dinners.
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, combine the cooked chicken, mayonnaise, celery, red onion, green onions, Dijon mustard, lemon juice, kosher salt, and black pepper. Stir everything together thoroughly, ensuring the chicken is evenly coated and the vegetables are well distributed throughout the mixture. Mix until your desired consistency is reached.
- Season and Serve: Taste the chicken salad and season with additional salt and pepper if desired. Serve immediately on bread, lettuce, or your preferred accompaniment. Alternatively, cover and refrigerate until ready to use to allow the flavors to meld for a richer taste.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust mayonnaise quantity to reach your preferred creaminess level.
- For extra crunch, add chopped apples or toasted nuts like pecans or walnuts.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve chilled for the best flavor and texture.
