This classic and creamy chicken salad is packed tender chicken, crunchy veggies, and a flavorful dressing. It’s perfect for sandwiches, wraps, or enjoying on its own as a light and refreshing meal.
Origin of This Recipe
Chicken salad has European origins, with early versions dating back to the 19th century. Over time, it has evolved with different variations worldwide, incorporating local spices, herbs, and mix-ins. Today, it remains a beloved deli favorite across the globe.
What I Love About This Recipe
- Simple and quick – ready in 15 minutes!
- Packed with protein and nutrients.
- Versatile – can be enjoyed on toast, in a sandwich, or as a salad bowl.
- Customizable – add your favorite mix-ins like nuts or dried fruits.
Also Read : Roasted Butternut Squash Salad
Best Chicken Salad
2
servings5
minutes10
minutes779
kcalIngredients
2 cups cooked chicken, shredded or diced
½ cup mayonnaise (or Greek yogurt for a lighter option)
1 tbsp Dijon mustard
½ cup celery, finely chopped
¼ cup red onion, finely diced
1 tbsp lemon juice
½ tsp garlic powder
Salt and black pepper, to taste
¼ cup chopped parsley (or fresh dill for extra flavor)
½ cup chopped grapes or cranberries (optional for sweetness)
¼ cup chopped nuts (almonds, pecans, or walnuts) (optional)
Directions
- In a large bowl, mix mayonnaise, mustard, lemon juice, garlic powder, salt, and pepper.
- Add chicken, celery, red onion, parsley, grapes, and nuts.
- Stir well until all ingredients are evenly coated.
- Cover and chill for 30 minutes to enhance the flavors.
- Serve on bread, crackers, lettuce wraps, or by itself.
Notes
- Use rotisserie chicken for an effortless, flavorful shortcut.
- Swap mayo with avocado for a healthier, creamy alternative.
- Add a pinch of cayenne or paprika a mild spice kick.
- Refrigerate for up to 3 days in an airtight container.
