Simple Chicken Salad
A quick and adaptable chicken salad, made with tender cooked chicken, creamy dressing, crunchy celery, and optional onion, perfect for lunches or light dinners.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded or chopped (such as rotisserie chicken) Use leftover roasted chicken, poached breasts, or diced rotisserie chicken.
- 1/2 to 3/4 cup Finely chopped celery Use more for extra crunch.
- 1/2 cup Mayonnaise Can substitute with light or Greek yogurt for a tangier version.
- 1 to 2 teaspoons Dijon mustard Adjust to taste; yellow mustard can be used as an alternative.
- 1 teaspoon Fresh lemon juice Adds brightness to the flavor.
- 1/4 cup Finely chopped onion (optional) Red onion or green onion/scallions work well.
- to taste Salt and freshly ground black pepper Adjust seasoning to personal preference.
Instructions
Preparation
- Place the cooked chicken in a large bowl and fold in the chopped celery.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, a pinch of salt, and a few grinds of black pepper until smooth.
- Pour the dressing over the chicken and celery mixture.
- Fold in the chopped onion if you like a little bite.
- Stir everything until the chicken is evenly coated and the celery is distributed. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
- Cover and chill for at least 20 minutes to let flavors meld. Serve cold on a bed of lettuce, in a sandwich, or scooped into crackers.
Notes
Store in an airtight container for up to 3–4 days. Do not freeze the salad as mayonnaise can separate. Chop chicken uniformly for consistent texture, and allow the salad to chill for 20–30 minutes for best flavor blend. You can prep components ahead of time by storing chopped celery and onion in separate containers.