The Ultimate Classic Chicken Salad: Creamy, Crunchy, and Quick
Make the best classic chicken salad using simple ingredients for a creamy texture and satisfying crunch. This recipe is perfect for quick lunches, sandwiches, or meal prep.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely minced
- 1/2 cup mayonnaise (use your preferred brand)
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup chopped pecans or almonds (optional, for extra crunch)
Instructions
- Place the shredded chicken in a medium bowl.
- Add the chopped celery and minced red onion to the chicken.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
- Pour the dressing mixture over the chicken and vegetables.
- Add the salt and pepper.
- Gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
- If using, stir in the chopped nuts.
- Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Serve on bread for chicken salad sandwiches, with crackers, or in lettuce cups.
Notes
- For the quickest preparation, use pre-cooked rotisserie chicken. Shred the meat while it is still slightly warm.
- If you prefer a sweeter salad, add 2 tablespoons of sweet pickle relish or halved grapes to the mix.
- To make this a low-fat option, substitute half of the mayonnaise with plain Greek yogurt.
- This salad keeps well for up to 4 days when stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3
- Sodium: 350
- Fat: 22
- Saturated Fat: 3.5
- Unsaturated Fat: 18.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 32
- Cholesterol: 105