Easy Chicken Salad
This easy chicken salad is creamy, flavorful, and simple to prepare. It’s a great way to use cooked chicken and can be served as a sandwich filling, over lettuce, or with crackers for a quick lunch or light dinner.
Ingredients
- 3 cups cooked chicken, shredded or chopped
- ½ cup mayonnaise
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped grapes, optional
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 1–2 tablespoons chopped fresh parsley, optional
Instructions
- Prepare the chicken: If using leftover or freshly cooked chicken, allow it to cool before shredding or chopping it into bite-sized pieces.
- Make the dressing: In a large bowl, combine the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper. Stir until smooth and well combined.
- Add the vegetables: Add the chopped celery and red onion to the dressing. If using grapes, add them as well for a little natural sweetness.
- Combine everything: Add the cooked chicken to the bowl and gently stir until all the ingredients are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to blend and makes the salad even more refreshing.
- Taste and adjust: Before serving, taste the chicken salad and add a little more salt, pepper, lemon juice, or mayonnaise if needed.
Serving Ideas
Serve the chicken salad on toasted bread, in a wrap, over a bed of lettuce, or with crackers. You can also add chopped apples, nuts, or dried cranberries for extra texture and flavor.
Storage
Keep the chicken salad refrigerated in a covered container and use it within 3–4 days. Do not leave it at room temperature for extended periods.
