This Classic Chicken Salad is a timeless dish that blends tender shredded chicken with crisp vegetables and a creamy, tangy dressing. It’s a versatile recipe—perfect for sandwiches, wraps, or served atop a bed of greens. The addition of celery brings a refreshing crunch, while finely diced apple or red onion adds a subtle sweetness and zing. The dressing, made with mayonnaise, Dijon mustard, and lemon juice, ties everything together with a smooth, savory finish. Whether you’re preparing lunch for the week or hosting a casual gathering, this chicken salad is a crowd-pleaser that’s both comforting and elegant.
INGREDIENTS:
- 2 cups cooked, shredded chicken (preferably poached or roasted)
- ½ cup mayonnaise (adjust to taste)
- ¼ cup finely diced celery
- ¼ cup finely diced red onion or apple (for sweetness and crunch)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Optional: chopped parsley or dill for garnish
INSTRUCTIONS:
- Prepare the Chicken: If you’re starting with raw chicken, poach or roast it until fully cooked, then allow it to cool. Shred the meat using two forks or chop it finely with a knife. You can also use leftover rotisserie chicken for added flavor and convenience.
- Dice the Vegetables: Finely dice the celery and red onion (or apple, if using). The celery adds a refreshing crunch, while the onion or apple introduces a layer of complexity—either sharp or sweet depending on your choice. If using apple, opt for a firm variety like Fuji or Granny Smith.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. This trio creates a creamy, tangy base that complements the chicken beautifully. Adjust the ratio of mayo to mustard depending on how sharp or mellow you want the flavor.
- Combine Ingredients: In a large mixing bowl, add the shredded chicken, diced celery, and onion or apple. Pour the dressing over the mixture and stir gently until everything is evenly coated. Make sure the dressing reaches all the nooks and crannies of the chicken for consistent flavor.
- Season to Taste: Add salt and freshly ground black pepper to taste. If you like a bit of heat, a pinch of cayenne or a dash of hot sauce can be stirred in. For a fresh herbal note, sprinkle in some chopped parsley or dill.
- Chill and Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to meld and the salad to firm up slightly, making it easier to serve and more flavorful.
- Serve Your Way: Serve chilled. Spoon it into lettuce cups for a low-carb option, spread it between slices of toasted bread for a classic sandwich, or wrap it in a tortilla with leafy greens for a portable lunch. It also pairs wonderfully with crackers or crostini as an appetizer.
Serving Suggestions & Variations:
- Add chopped nuts (like pecans or walnuts) for extra crunch.
- Mix in dried cranberries or grapes for a sweet contrast.
- Swap mayo for Greek yogurt for a lighter version.
- Stir in a touch of honey or maple syrup if using tart apples.