Description
A classic chicken salad recipe combining tender cooked chicken with creamy mayonnaise, crisp celery, and a tangy hint of Dijon mustard and lemon juice. Perfect for sandwiches, wraps, or served over a bed of lettuce for a light and satisfying meal.
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 evenly distributed throughout the mixture. Mix until your desired consistency is reached.
- Season and Serve: Taste the chicken salad and adjust seasoning with additional salt and pepper if desired. Serve immediately on bread, lettuce, or as preferred, or cover and refrigerate to let the flavors meld for a more enhanced taste before serving.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Add chopped nuts like pecans or almonds for extra crunch.
- Adjust the level of Dijon mustard and lemon juice to suit your taste preferences.
- Keep refrigerated and consume within 3 days for best freshness and safety.
