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Chicken Salad Recipe

Easy Chicken Salad Recipe

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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 People
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or diced (rotisserie or poached)
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 celery stalks diced small
  • 2 tablespoons red onion minced
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • 1 tablespoon fresh dill or parsley chopped (optional)

Method
 

  1. If cooking chicken from raw, simmer chicken breasts in water or broth until internal temperature reaches 165°F (about 12 to 15 minutes), then cool completely before shredding.
  2. Whisk mayonnaise, Dijon mustard, and lemon juice together in a large bowl.
  3. Stir in celery, red onion, and dill or parsley.
  4. Fold in the chicken until just combined.
  5. Season with salt and pepper. Chill for 30 minutes if time allows, then serve.
    6. For the best texture, dice the celery small and pat the chicken dry before mixing so the salad doesn't turn watery. It keeps in the fridge up to 4 days, and tastes even better after a few hours of chilling.

Notes

Pat chicken and vegetables dry before mixing to avoid a watery salad. Store in an airtight container in the fridge for 3 to 4 days; do not freeze the finished salad.