Classic Chicken Salad
A quick and easy chicken salad with tender cooked chicken, a tangy mayo-lemon dressing, crisp celery, and onions, perfect for sandwiches, lettuce wraps, or picnics.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded or diced Leftover rotisserie chicken is ideal
- 1 cup mayonnaise Swap with Greek yogurt for a lighter option
- 1 cup diced celery Adds crunch; try diced apple for sweetness
- 1/2 cup diced red onion Green onions are milder
- 1/4 cup sliced green onions Or 2 tbsp chopped fresh dill or parsley
- 1 tablespoon Dijon mustard Honey mustard for a sweeter profile
- 2 tablespoons lemon juice Vinegar can substitute
- 1 teaspoon kosher salt Adjust to taste
- 1/2 teaspoon black pepper White pepper for a gentler spice
- 4 large lettuce leaves For wraps or beds
- 4 slices crusty bread or sourdough For sandwiches
- 1 cup tortilla chips For serving alongside
Instructions
Preparation
- If using leftover whole chicken or rotisserie chicken, remove skin and shred or dice into bite-sized pieces. Pat dry any excess juices.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Dice celery and red onion. Slice green onions. If adding apple or herbs, dice/smash them now.
- Add chicken, celery, red onion, and green onions to the dressing. Fold gently with a spatula until everything is coated.
- Check for seasoning. Add more lemon, salt, or pepper as desired.
- Cover and refrigerate 20–30 minutes to let flavors meld. Serve chilled or at cool room temperature.
Notes
If the salad tastes a bit flat after chilling, brighten it with an extra squeeze of lemon or a pinch more salt. For lighter texture, use 1/2 cup mayo + 1/2 cup Greek yogurt. You can add diced apple and toasted nuts for sweetness and crunch.