Description
This chicken salad recipe is a fresh and flavorful twist on a timeless classic. It combines creamy mayo, crisp veggies, and a touch of tang from Dijon mustard. Whether you’re building a sandwich, preparing for a picnic, or looking for a light, satisfying lunch, this chicken salad is versatile, easy to make, and guaranteed to impress.
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed (rotisserie works great)
- ½ cup mayonnaise (use your favorite brand or homemade)
- 1 tablespoon Dijon mustard
- ½ cup finely chopped celery
- 2 tablespoons finely sliced red or green onions
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: ¼ cup halved red grapes or dried cranberries
- Optional: 2 tablespoons toasted nuts (almonds or pecans)
- Optional: 1 teaspoon freshly chopped dill or parsley
Instructions
- Place the cooled, shredded or cubed chicken in a large mixing bowl.
- In a separate small bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Add the chopped celery, onions, and any optional ingredients (grapes, nuts, herbs) to the chicken.
- Pour the dressing over the chicken mixture and gently stir to combine everything evenly.
- Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes.
- Serve chilled—as a sandwich filling, in lettuce wraps, over greens, or with crackers.
Notes
- For fast prep, use rotisserie chicken—just make sure it’s cooled before mixing.
- For a lighter version, substitute half the mayo with plain Greek yogurt.
- Add a splash of lemon juice or garlic powder for extra zing.
- This salad keeps well in the fridge for 3–4 days but is not freezer-friendly due to the mayo base.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: Mixed (No Cooking)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg