Chicken Salad Recipe

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Who doesn’t love a good chicken salad? It’s the perfect make ahead lunch for a picnic and it’s so easy to customize.
This version is made with tender pieces of chicken and a rich, herby, lemony dressing to compliment it. Nothing complicated here just basic ingredients that together make a classic and comforting lunchtime favorite.
Want to take it over the top? Make a layered Chicken Salad Sandwich – served between hearty bread, layered with a bed of lettuce, creamy avocado slices, crisp flavorful bacon, and fresh lightly sweet tomato slices. Who could resist?
Chicken salad in a wooden bowl with a side of bacon and lettuce. It is garnished with lemon slices and there are slices of bread to the side of the bowl.

Ingredients Needed for Chicken Salad

  • Cooked chicken breasts – I like to use rotisserie chicken. You’ll need a large rotisserie chicken to get 3 cups cubed chicken breasts (or 2 smaller).
  • Lemon – be sure to zest first before slicing and juicing as this recipe calls for both.
  • Celery – this gives the chicken salad a nice light crunch. Dice it up small.
  • Green onions – red onions can be substituted for a stronger flavor.
  • Parsley – skip the dried it doesn’t have near as much flavor as fresh.
  • Mayonnaise – use good quality mayonnaise for best flavor, such as Hellman’s/Best Foods. I really does make a difference since there’s a fair amount used.
  • Dijon mustard – feel free to add more to taste if you like a stronger mustard flavor.
  • Bread or lettuce for serving.
Chicken salad ingredients on a marble surface including cooked chicken breast pieces, celery, lemon, mayonnaise, dijon mustard, parsley, green onion, salt and pepper and bread for serving.


    Chicken salad in a wooden serving bowl set over a marble surface.



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    Chicken Salad Recipe


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    Did you make this recipe? Leave a review.
    Made with tender pieces of chicken and a rich, herby, lemony dressing to compliment it. Nothing complicated here just basic ingredients that together make a classic and comforting lunchtime favorite.
    Servings: 4
    Prep Time15 minutes
    Total Time15 minutes

    Ingredients

    • 3 cups cooked diced chicken breasts, cold
    • 1 Tbsp fresh lemon juice
    • 1/2 cup diced celery (about 2 small)
    • 1/3 cup chopped green onions*(about 2)
    • 2 Tbsp finely chopped fresh parsley
    • 1/2 cup mayonnaise**
    • 1 tsp dijon mustard
    • 3/4 tsp lemon zest
    • Salt and freshly ground black pepper
    • Bread slices or lettuce leaves for serving

    Instructions

    1. Add chicken to a large mixing bowl, pour lemon juice over chicken. Add celery, green onions, parsley, mayonnaise, mustard, lemon zest and season with salt and pepper to taste. 
    2. Serve immediately in bread or lettuce leaves or chill in refrigerator up to 1 day.

    Recipe Notes

    • *Red onion can be substituted in place of green for a stronger flavor if desired.
    • *Light mayonnaise can be substituted for a lighter option or substitute 1/4 cup of the mayo with plain Greek yogurt.
    • Try it with fresh fruit such as diced grapes or apples and a hint of honey.
    • Delicious toppings on the sandwich include lettuce, bacon, tomatoes, and sliced avocados.
    • Nutrition includes chicken salad only, no bread no extra toppings.
    Nutrition Facts
    Chicken Salad Recipe
    Amount Per Serving
    Calories 371Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 4g25%
    Cholesterol 101mg34%
    Sodium 282mg12%
    Potassium 335mg10%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 33g66%
    Vitamin A 340IU7%
    Vitamin C 6.4mg8%
    Calcium 29mg3%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclaimer
    COURSE: MAIN COURSE
    CUISINE: AMERICAN
    KEYWORD: CHICKEN SALAD
    AUTHOR: JACLYN


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