Go Back

Classic Chicken Salad

A creamy, crunchy, and savory chicken salad perfect for sandwiches, wraps, or lettuce cups. Simple to prepare with ingredients likely already in your kitchen.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 cups cooked chicken shredded or chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional add ins: grapes chopped almonds, dill, or a pinch of paprika

Method
 

  1. If using fresh chicken, boil or roast until fully cooked, about 25 minutes. Let cool, then shred or chop into bite sized pieces.
  2. In a large bowl, combine mayonnaise, Dijon mustard, and lemon juice. Stir until smooth.
  3. Add finely chopped celery and red onion to the bowl. Stir gently to retain texture.
  4. Fold in the cooked chicken. Mix until evenly coated. Season with salt and pepper to taste.
  5. Optional: Add grapes, chopped almonds, dill, or a pinch of paprika for extra flavor and texture.
  6. Serve immediately or chill in the refrigerator for 1 hour for enhanced flavor.

Notes

This chicken salad can be made ahead and stored in the fridge for up to 3 days. Serve on sourdough, croissants, whole wheat, or rye bread, or enjoy in lettuce cups, wraps, or on crackers.