Epic Chicken Salad Recipe That’ll Steal the Lunchtime Spotlight
This Classic Chicken Salad Recipe is creamy, crunchy, and loaded with flavor. It’s perfect for sandwiches, wraps, lettuce cups, or served over greens. Made with tender shredded chicken, crisp celery, and a creamy dressing, this is the ultimate quick lunch or meal prep staple for busy days.
Ingredients
- 2 cups cooked chicken breast shredded or chopped
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup celery finely diced
- 2 tablespoons red onion finely diced
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/4 cup chopped fresh parsley or dill
- Optional: 1/4 cup sliced grapes or diced apples for a sweet twist
- Optional: 1/4 cup chopped toasted nuts like almonds or pecans
Instructions
- Cook the chicken (if not using pre-cooked): Boil or bake chicken breasts until fully cooked (internal temperature of 165°F), then allow to cool and shred or chop.
- Prepare the dressing: In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Whisk until smooth.
- Combine ingredients: Add the chicken, celery, red onion, and any optional mix-ins (herbs, fruit, or nuts) to the bowl.
- Mix thoroughly: Stir until all ingredients are evenly coated in the dressing. Adjust seasoning to taste.
- Chill and serve: Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve in sandwiches, wraps, lettuce cups, or over a bed of greens.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add a touch of honey if you prefer a slightly sweeter salad.
- Great use for leftover rotisserie chicken!