Chicken Salad Recipe
This creamy chicken salad is tender, flavorful, and refreshing with crunchy celery, fresh herbs, and a tangy dressing. It’s quick to prepare and perfect for sandwiches, wraps, or light lunches.
Equipment
- Mixing bowls
- Whisk
- Forks (for shredding chicken)
- Knife and cutting board
Ingredients
- 3 cups cooked chicken, shredded (breasts and thighs or rotisserie)
- 1/2 cup mayonnaise
- 2 stalks celery, finely chopped
- 1/4 cup onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1 tsp mustard
- salt and black pepper, to taste
Instructions
- Cook the chicken and shred it with a fork, or use a rotisserie chicken for convenience. Place shredded chicken in a large bowl.
- In a separate bowl, whisk together mayonnaise, lemon juice, mustard, salt, and pepper until smooth.
- Add celery, onion, and fresh herbs to the chicken. Pour dressing over and stir until everything is well combined.
- Serve immediately with bread, crackers, or a side salad, or refrigerate until ready to serve.
Notes
For extra convenience, use rotisserie chicken. Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing, as the mayonnaise-based dressing does not thaw well.
Nutrition
Calories: 280kcalCarbohydrates: 2gProtein: 23gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 420mgPotassium: 320mgSugar: 1gVitamin A: 220IUVitamin C: 3mgCalcium: 15mgIron: 0.7mg
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