Description
A timeless, creamy chicken salad recipe that’s light yet satisfying, perfect for lunches, potlucks, or picnics.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- ½ cup mayonnaise
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- ¼ cup grapes or dried cranberries (optional)
- ¼ cup chopped nuts, like almonds or walnuts (optional)
Instructions
- In a large mixing bowl, combine the shredded chicken, celery, and red onion. Stir to mix them evenly.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
- Pour the mayo mixture over the chicken and vegetables. Gently fold all the ingredients until they are well coated.
- If using, add the optional ingredients like grapes, cranberries, or nuts and mix thoroughly.
- Taste your salad and adjust seasoning if necessary.
- Refrigerate the chicken salad for at least 30 minutes to allow flavors to meld.
- Serve chilled on bread, wraps, crackers, or over a bed of greens.
Notes
For a healthier twist, swap mayonnaise with Greek yogurt or add diced apples for crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg