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Chicken Salad

A comforting and bright chicken salad featuring shredded chicken, creamy mayo, and fresh celery for a delightful crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken, shredded or chopped Rotisserie chicken works beautifully for a quick weeknight base.
  • 1/2 cup mayonnaise Use light mayo or Greek yogurt for a tangy, lower-calorie option.
  • 1 tablespoon Dijon mustard Adds depth and a little zip.
  • 1 stalk celery, finely diced For crunch and freshness.
  • 1/4 cup red onion, finely minced Optional, but it adds a bright bite.
  • 1/2 cup grapes, halved or 1/2 cup diced apple Sweet contrast to the savory chicken.
  • 2 tablespoons chopped fresh parsley or dill Herbs lift the whole salad.
  • to taste Salt and freshly ground black pepper
  • 1 teaspoon lemon zest Brightens and balances the richness.
  • 1 tablespoon lemon juice Brightens and balances the richness.
  • Nutritional yeast Adds cheesy flavor without dairy (optional).

Method
 

Preparation
  1. If you are starting from raw, poach breasts in gently simmering water with a bay leaf and a halved onion for 15–20 minutes until cooked through. Let cool, then shred.
  2. In a large bowl combine mayonnaise (or Greek yogurt), Dijon mustard, lemon zest, lemon juice, salt, and pepper. Taste for balance.
  3. Fold in chopped celery, red onion, grapes or apples, and herbs.
  4. Gently stir the shredded chicken into the dressing mixture until everything is evenly coated. Adjust seasoning as necessary.
  5. Refrigerate for at least 30 minutes to let the flavors settle.
  6. Serve on toasted bread, in lettuce wraps, or atop mixed greens.

Notes

Make this Chicken Salad your own with variations like adding pomegranate seeds for a festive twist or swapping in cucumbers and olives for a Mediterranean flavor.