Description
A quick and creamy chicken salad that’s perfect for lunch, picnics, or light dinners, featuring tender chicken, crisp celery, and a tangy dressing.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup celery, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lettuce leaves, sandwich bread, or crackers for serving
- Optional add-ins: chopped onions, halved grapes, chopped nuts
Instructions
- Prep the chicken and veggies: Shred the cooked chicken and chop the celery. Prepare any optional add-ins if using.
- Whisk the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine base ingredients: In a large bowl, mix the shredded chicken and chopped celery, adding any optional ingredients.
- Add the dressing: Pour the dressing over the chicken and celery, gently folding it in to coat.
- Taste and adjust: Sample the salad and adjust seasoning if necessary with more salt, pepper, or lemon juice.
- Chill and serve: Refrigerate for at least 30 minutes to let flavors meld. Serve on lettuce, in sandwiches, or with crackers.
Notes
For a lighter version, substitute part or all of the mayonnaise with Greek yogurt. Chicken salad is best served cold, and can be stored in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American