Chicken Salad
A comforting chicken salad that brings people together with its bright flavors and crunchy texture, perfect for any gathering.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced Rotisserie chicken is a shortcut with big payoff.
- 1 cup celery, finely chopped Adds bright crunch.
- 1/2 cup red apple, diced Optional; adds a sweet-tart contrast.
- 1/3 cup red onion, minced Sharpness that mellows with dressing.
- 1/2 cup mayonnaise Use Greek yogurt for a lighter version.
- 2 tablespoons Dijon mustard Gives depth and a little tang.
- 1 tablespoon lemon juice Brightens and preserves color.
- 2 tablespoons chopped fresh parsley Adds a garden-fresh herbal note.
- to taste salt and freshly ground black pepper
- 1/4 cup toasted walnuts or slivered almonds Optional; adds rich crunch.
Instructions
Preparation
- If using leftover roast chicken, remove skin and shred or dice into bite-sized pieces. If starting from raw, roast or poach breasts until cooked through and let cool before shredding.
- In a large bowl, add the chopped celery, apple, red onion, and toasted nuts.
Dressing
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, parsley, salt, and pepper until smooth.
- Taste and adjust — a little more lemon brightens, a touch more mustard deepens.
Combining
- Pour the dressing over the chicken mixture and gently fold until everything is evenly coated.
- Aim for balance: a creamy coating that still lets the crunch show through.
Chill and Serve
- For the best texture, chill the salad for 20–30 minutes, although you can serve it immediately for a quicker option.
- Spoon onto toasted bread for a sandwich, tuck into butter lettuce cups for a light meal, or pile over mixed greens for a quick salad dinner.
Notes
Store in an airtight container for up to 3–4 days. The lemon helps preserve the color of the apples; add them just before serving.