Chicken Salad Recipe
This Classic Chicken Salad is creamy, crunchy, and full of flavor—perfect for sandwiches, wraps, or a fresh salad topping.
Ingredients
- 2 cup cooked and shredded chicken (rotisserie or boiled)
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup chopped pecans or almonds (optional)
- 1/4 cup grapes or dried cranberries (optional)
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional)
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the shredded chicken, celery, red onion, and nuts (if using).
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, pepper, garlic powder, and paprika.
- Pour the dressing over the chicken mixture and stir until well combined.
- Gently fold in the grapes or dried cranberries, if using.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- Serve chilled on sandwiches, in wraps, or over lettuce. Garnish with fresh parsley before serving.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Rotisserie chicken works great for added flavor and convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.