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–+ servings

Classic Chicken Salad

This classic chicken salad is a quick, creamy, and bright mix perfect for sandwiches, lunch boxes, or picnics.
Prep Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 cups cooked chicken, shredded or diced leftover rotisserie chicken works best
  • 1 cup mayonnaise swap for Greek yogurt for a lighter version
  • 1 cup diced celery for crunch; diced apple is a sweet alternative
  • 1/2 cup diced red onion sharp bite; use green onions for something milder
  • 1/4 cup sliced green onions fresh dill or parsley are great herb alternatives
  • 1 tablespoon Dijon mustard adds tang; honey mustard for sweetness
  • 2 tablespoons lemon juice brightens the salad; a splash of apple cider vinegar works too
  • 1 teaspoon kosher salt start here and adjust to taste
  • 1/2 teaspoon black pepper or white pepper for a softer heat
  • 4 large lettuce leaves for wraps or serving beds
  • 4 slices crusty bread sourdough recommended for sandwiches
  • 1 cup tortilla chips optional, for serving alongside

Instructions

Preparation

  • Prepare the chicken: If using leftover rotisserie chicken, remove skin and bones, then shred or dice into 1/2-inch pieces. If cooking fresh, poach or roast and cool before chopping.
  • Chop vegetables: Dice celery and red onion; slice green onions. Place in a large mixing bowl.
  • Make the dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper until smooth. Taste and adjust acidity or seasoning.
  • Combine: Add the chicken to the bowl with the veggies. Pour the dressing over and gently fold until everything is evenly coated. Avoid overmixing so the chicken keeps some texture.
  • Chill: Cover and refrigerate for at least 20–30 minutes to let flavors marry. It’s even better after a few hours.
  • Serve: Spoon onto crusty bread for sandwiches, pile on lettuce leaves for wraps, or serve in a bowl with tortilla chips for scooping.

Notes

If cooking chicken from scratch, roast or poach breasts and cool completely before dicing. For texture contrast, fold in chopped toasted almonds, pecans, or halved grapes.