Classic Chicken Salad
A creamy, crunchy, and tangy chicken salad that's perfect for using up leftover chicken, making it a go-to lunch option.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, chopped or shredded Use tender, well-seasoned chicken.
- 1/2 cup Mayonnaise Adjust to your preference for creaminess.
- 1/2 to 3/4 cup Celery, finely chopped Adds crunch.
- a few tablespoons Red onion or green onion, finely chopped Rinse in cold water if too strong.
- 1 to 2 teaspoons Dijon mustard Optional but recommended.
- 1 to 2 teaspoons Lemon juice or pickle juice For added brightness.
- Salt and black pepper To taste.
Optional Add-ins
- Chopped parsley, dill, sliced grapes, toasted nuts, or a pinch of paprika Customize to your taste.
Instructions
Preparation
- Chop your chicken into small bite-sized pieces for even mixing.
- In a large bowl, combine the chicken with chopped celery and onion.
- In a separate bowl, mix mayo, Dijon mustard (if using), and lemon juice or pickle juice.
- Season with salt and pepper, then combine the creamy mix with the chicken and vegetables, stirring well.
- Taste and adjust seasoning if needed.
- Chill in the fridge for 10 to 30 minutes to let flavors develop before serving.
Notes
This chicken salad can be served in sandwiches, lettuce cups, or as a snack with crackers. Store in an airtight container for up to 3-4 days.