Easy Chicken Salad
A quick and adaptable chicken salad that combines pre-cooked chicken with crunchy vegetables and a creamy dressing, perfect for picnics and lunchboxes.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- ½ cup mayonnaise (use light mayo or Greek yogurt for a tangier version)
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped (soak briefly in cold water for milder onion)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (fresh is best)
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Optional Mix-Ins
- 2 tablespoons chopped fresh parsley (optional)
- ¼ cup grapes or dried cranberries (optional, adds sweetness)
- ¼ cup chopped nuts, like almonds or walnuts (optional, adds crunch)
Instructions
Preparation
- Shred or dice the cooked chicken and place it in a large bowl.
- Finely chop celery and red onion; add to the chicken.
- Whisk the mayo, Dijon, lemon juice, garlic powder, salt and pepper until smooth.
- Pour the dressing over the chicken mixture and fold gently to coat.
- Stir in any optional mix-ins (grapes, cranberries, nuts, parsley).
- Taste, adjust seasoning, and chill for at least 30 minutes before serving.
Notes
For a lighter dressing, use half mayo and half Greek yogurt. Store in an airtight container for up to 3–4 days. Not recommended to freeze dressed salad due to texture changes.