Description
Chicken Salad is a classic dish that’s perfect for any time of the year, especially during warmer months. With its creamy texture, crunchy mix-ins, and bright flavors, it’s a crowd-pleasing favorite.
Ingredients
- 3 cups cooked chicken breast, shredded or chopped
- 1/2 cup celery, finely chopped
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
Instructions
1. Combine the cooked, shredded or chopped chicken, celery, chives, and parsley in a large mixing bowl.
2. In a separate small bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard (if using).
3. Season the dressing with salt and freshly ground black pepper to taste.
4. Pour the dressing over the chicken mixture and gently fold it in until evenly coated.
5. If using optional ingredients, fold them in at this stage.
6. Cover the Chicken Salad and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve in a variety of ways: on fresh greens, in a sandwich or wrap, scooped onto crackers, or stuffed into avocado halves or tomatoes.
Notes
Properly stored, Chicken Salad can last in the refrigerator for 3-4 days.
You can use leftover cooked chicken for this recipe.
Mayonnaise can be substituted with Greek yogurt, avocado, hummus, or a simple vinaigrette.
- Prep Time: 15
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 70