Simple Chicken Salad
A quick and adaptable chicken salad made with shredded cooked chicken, crisp celery, and a tangy dressing, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken white and dark meat both work
- 1 cup chopped celery for crunch
- 1 cup mayonnaise use a good-quality mayo for best flavor
- 1-2 teaspoons Dijon mustard adds tang and depth
- 1 tablespoon lemon juice fresh is best for brightness
- to taste salt and black pepper to taste
Optional Add-ins
- 1/2 cup diced grapes or apples for sweetness and texture
- 1/4 cup chopped onion optional — red onion is milder
Instructions
Preparation
- Shred your cooked chicken into bite-sized pieces.
- Chop celery into small dice and finely chop onion if using.
Mixing Dressing
- In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Stir until smooth.
Combine Ingredients
- Add the shredded chicken and chopped celery to the dressing, and gently fold until evenly coated.
- Taste and adjust seasoning if necessary.
- If desired, fold in diced grapes or apples.
Chill and Serve
- Chill in the refrigerator for at least 15 minutes to let the flavors meld.
- Serve cold.
Notes
Store in an airtight container for up to 3–4 days. Avoid adding apples before storing to prevent browning.