Chicken Salad Recipe: Creamy and Classic

Introduction

Chicken salad is a versatile American classic, featuring tender shredded chicken, creamy dressing, and crisp vegetables, perfect for sandwiches, wraps, or serving over greens. Ideal for lunch, picnics, or meal prep, this dish is loved for its balanced flavors and ease of preparation. Its customizable ingredients make it suitable for cooks of all levels. This recipe delivers a traditional chicken salad with mayonnaise and celery, adaptable for dietary needs, best served on toasted bread, in lettuce cups, or with crackers.

Ingredients

• 2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)
• 1/2 cup mayonnaise
• 1/4 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp sweet pickle relish (or chopped dill pickles for tang)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Optional: 1/4 cup sliced almonds or chopped pecans for crunch
• Optional: 1/2 cup halved grapes or dried cranberries for sweetness
• Optional: 1 tbsp fresh dill or parsley, chopped, for freshness

For Serving:

• Optional: Lettuce leaves, toasted bread, croissants, or crackers
• Suggested Sides: Potato chips, fruit salad, or pickles

Step-by-Step Process

1. Prepare Chicken: Cook chicken breasts by poaching (simmer in water for 15-20 minutes until 165°F internal temperature) or use rotisserie or leftover chicken. Shred or dice into bite-sized pieces and let cool.
2. Mix Dressing: In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
3. Combine Ingredients: Add shredded chicken, celery, red onion, pickle relish, and optional almonds, grapes, or herbs to the bowl. Stir gently until evenly coated with dressing. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
4. Chill (Optional): For best flavor, cover and refrigerate the chicken salad for 30 minutes to let flavors meld.
5. Serve: Serve as a sandwich on toasted bread, in lettuce cups for a low-carb option, or with crackers as a dip. Garnish with optional herbs and pair with suggested sides like potato chips or a fruit salad.

Tips for Better Chicken Salad

• Use freshly cooked or rotisserie chicken for the best texture; avoid overcooked chicken to prevent dryness.
• Adjust mayonnaise to preference; start with less and add more for creaminess.
• Dice vegetables finely for a uniform texture and balanced bite.
• Chill the salad before serving to enhance flavor and make it easier to spread.
• Taste and adjust seasoning after mixing; pickles and mustard can vary in intensity.
• Poach chicken with aromatics (bay leaf, peppercorns) for extra flavor if cooking from scratch.
• Use a fork to shred chicken for a finer texture or dice for chunkier pieces.
• Make ahead and store in the fridge for up to 3 days for quick meals.

Variations and Customization

• Greek Chicken Salad: Replace mayonnaise with Greek yogurt, add 1/4 cup crumbled feta, and 2 tbsp chopped cucumber.
• Curry Chicken Salad: Add 1 tsp curry powder, 1/4 cup raisins, and 2 tbsp chopped cilantro.
• Avocado Chicken Salad: Swap half the mayonnaise for mashed avocado and add 1 tbsp lime juice.
• Gluten-Free Chicken Salad: Ensure mayonnaise and pickles are gluten-free; serve with gluten-free bread or lettuce.
• Low-Fat Chicken Salad: Use half Greek yogurt and half light mayonnaise; reduce to 1/3 cup total.
• Spicy Chicken Salad: Add 1 tsp hot sauce or 1/4 tsp cayenne pepper and 2 tbsp diced jalapeño.
• Waldorf Chicken Salad: Include 1/2 cup chopped apples, 1/4 cup walnuts, and 1 tbsp honey in the dressing.
• BBQ Chicken Salad: Mix in 2 tbsp BBQ sauce and replace relish with 1/4 cup corn kernels.

Storage and Serving Tips

• Store in an airtight container in the fridge for up to 3 days.
• Do not freeze, as mayonnaise can separate and affect the texture.
• Serve chilled or at cool room temperature; stir before serving to redistribute dressing.
• Use leftovers as a filling for wraps, stuffed avocados, or as a topping for baked potatoes.
• Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
• Pair with iced tea, lemonade, or a light white wine like Sauvignon Blanc.
• Serve in small portions as an appetizer or larger portions for a main dish.
• Keep ingredients cold during prep to maintain freshness, especially for picnics.

Nutritional Information

Based on 4 servings (about 3/4 cup each, without optional add-ins or bread):

• Calories: 320 kcal
• Total Fat: 24g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 680mg
• Total Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 20g
• Vitamin A: 4% Daily Value
• Vitamin C: 6% Daily Value
• Calcium: 4% Daily Value
• Iron: 6% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein but moderate in fat due to the mayonnaise. For dietary needs, try low-fat or avocado variations. Its balanced nutrients make it a satisfying meal.

Conclusion

This chicken salad recipe delivers a creamy, classic dish that’s perfect for lunches, picnics, or quick dinners. Its simple preparation and customizable flavors make it a favorite for home cooks. The tender chicken and crunchy vegetables create a versatile, crowd-pleasing dish. This recipe is sure to become a go-to, cherished for its ease and timeless appeal.

Chicken Salad Recipe: Creamy and Classic

Creamy, classic chicken salad with tender chicken and crunchy vegetables, ideal for sandwiches or wraps.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Ingredients

  

• 2 cups cooked chicken breast shredded or diced
• ½ cup mayonnaise
• ¼ cup celery finely diced
• ¼ cup red onion finely diced
• 2 tbsp sweet pickle relish
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• ½ tsp black pepper
• Optional: 1/4 cup sliced almonds or pecans
• Optional: 1/2 cup halved grapes or cranberries
• Optional: 1 tbsp fresh dill or parsley
• For Serving: Lettuce bread, croissants, or crackers
• Suggested Sides: Potato chips fruit salad

Instructions

 

• Combine mayonnaise, mustard, lemon juice, salt, and pepper in a bowl.
• Add chicken, celery, onion, relish, and optional almonds, grapes, or herbs; stir to coat.
• Chill for 30 minutes (optional).
• Serve on bread, in lettuce cups, or with crackers. Garnish with optional herbs.

Notes

• Use rotisserie chicken for convenience.
• Adjust the mayonnaise for creaminess.
• Store in the fridge for up to 3 days.
• Serve with pickles or a salad.