Description
Creamy, crunchy, and bursting with flavor—this easy chicken salad recipe is a must-have in your weekly meal rotation. Made with tender shredded chicken, crisp celery, tangy lemon juice, and a touch of Dijon, it’s the perfect quick lunch or light dinner. Whether you serve it between two slices of bread, on a croissant, or straight from the bowl, it’s simple to make and satisfying every time. Best of all, it stores well for days—making it ideal for meal prep or last-minute hosting.
Ingredients
Scale
- 2½ to 3 cups cooked shredded chicken
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 stalks celery, diced
- ¼ cup red onion, finely chopped
- 1 tbsp chopped fresh parsley (optional)
- Salt and black pepper, to taste
Instructions
- If needed, cook and shred chicken. Let cool completely.
- In a large bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
- Add chicken, celery, red onion, and herbs to the bowl. Season with salt and pepper.
- Gently fold everything together until the chicken is fully coated.
- Chill for 30 minutes before serving, or enjoy immediately if short on time.
- Serve with bread, crackers, in wraps, or lettuce cups.
Notes
- For a lighter version, use half mayo and half Greek yogurt.
- Add-ins like grapes, almonds, or apples offer extra texture and flavor.
- Best served cold, after chilling for optimal taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (if cooking chicken)
- Category: Salad / Lunch
- Method: No-cook (with pre-cooked chicken)
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 1g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 80mg