Classic Chicken Salad
A quick and adaptable chicken salad made with tender chicken, crunchy celery, and a creamy Dijon-mayo dressing. Perfect for sandwiches, light lunches, and potlucks.
Ingredients
Main Ingredients
- 4 cups cooked chicken, shredded or diced Use rotisserie chicken, leftover roast, or poached breasts.
- 1 cup mayonnaise Use light mayo or Greek yogurt for a lighter version.
- ½ cup celery, diced Diced to ¼" for crunch.
- ⅓ cup red onion, finely diced Finely diced to ⅛"; can swap for green onions for milder flavor.
- 1 tablespoon Dijon mustard Adds tang and depth.
- ½ teaspoon kosher salt Adjust to taste.
- ¼ teaspoon freshly ground black pepper
Instructions
Preparation
- If not already cooked, poach boneless skinless chicken breasts in simmering water (with a bay leaf and a pinch of salt) for 12-15 minutes until internal temp reaches 165°F. Cool and shred or dice.
- In a medium bowl, whisk together mayonnaise and Dijon mustard until smooth. Season with kosher salt and black pepper.
- Add the cooked chicken, diced celery, and diced red onion to the dressing. Fold gently with a spatula until everything is evenly coated.
- Taste and add more salt, pepper, or a squeeze of lemon if needed. Cover and refrigerate for at least 30 minutes to let flavors meld.
Serving
- Serve on bread, greens, or scooped into avocado halves.
Notes
Refrigerate for up to 3-4 days in an airtight container. Freezing is not recommended due to texture changes. If the salad seems stiff after chilling, stir in a teaspoon or two of mayonnaise or splash of milk before serving.