Chicken Salad
A simple and flexible chicken salad recipe that’s creamy, crunchy, and perfect for quick meals or lunches.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped (Rotisserie chicken is a great option.)
- 1/2 cup mayonnaise (Use a good quality mayonnaise you like.)
- 2 to 3 stalks celery, diced (Add more for crunch.)
- 2 tablespoons red onion, diced (Soak in water for a milder flavor if desired.)
- 1 teaspoon Dijon mustard (Optional but adds tang.)
- 1 to 2 teaspoons lemon juice (Brightens the flavor.)
- to taste teaspoons salt (Adjust according to taste.)
- to taste teaspoons black pepper (Adjust according to taste.)
Optional Extras
- 1/2 cup grapes, halved (For sweetness.)
- 1/2 cup chopped pickles (For tang.)
- 1/4 cup toasted almonds (For crunch.)
Instructions
Preparation
- Chop or shred about 3 cups of cooked chicken.
- Dice 2 to 3 celery stalks and about 2 tablespoons of red onion.
Mixing
- In a large bowl, stir together 1/2 cup of mayonnaise, 1 teaspoon of Dijon mustard, and 1 to 2 teaspoons of lemon juice.
- Add the chicken, celery, onion, and any extras like grapes or nuts, and stir until everything is coated.
Seasoning
- Add salt and pepper to taste, adjusting as needed.
Chilling
- Refrigerate for at least 20 minutes to let the flavors meld, if time allows.
Notes
For an extra creamy texture, add a spoonful of plain Greek yogurt. This chicken salad is versatile and can be customized with various add-ins based on your preference.