Name: Best Chicken Salad
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, chopped or shredded; 1/2 cup mayonnaise; 1 tsp Dijon mustard; 1/2 cup celery, finely chopped; 1/4 cup red onion, finely diced; 2 tbsp fresh parsley, chopped; 1 tbsp lemon juice; Salt, to taste; Black pepper, to taste; Optional: 1/2 cup halved grapes or chopped apples; Optional: 1/4 cup chopped walnuts or sliced almonds

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This chicken salad is creamy, crunchy, flavorful, and just plain satisfying. Made with tender chicken, crisp celery, and a perfectly seasoned dressing, it’s my go-to recipe whether I’m meal prepping for the week or whipping up a quick lunch. I love how it comes together fast and works beautifully in sandwiches, lettuce wraps, or on its own.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and easy to customize with whatever I have on hand. It’s a great way to use leftover chicken, and it stays fresh for several days, making it perfect for meal prep. The balance of textures—creamy dressing, crunchy vegetables, and tender meat—makes every bite satisfying. It also works great for picnics, potlucks, or a quick, protein-packed lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, chopped or shredded
Mayonnaise
Dijon mustard
Celery, finely chopped
Red onion, finely diced
Fresh parsley, chopped
Salt
Black pepper
Lemon juice
Optional: grapes, apples, or nuts for added flavor and texture

Directions

In a large bowl, I mix the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
I add the chopped chicken, celery, red onion, and parsley to the bowl.
I stir everything together until the chicken is well coated in the dressing.
If I’m using extras like grapes, apples, or nuts, I fold them in gently at the end.
I chill the salad for at least 30 minutes before serving to let the flavors develop.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Chill time (optional, but recommended): 30 minutes
Total time: 40 minutes

Variations

Sometimes I swap the mayonnaise for Greek yogurt to lighten it up. I also like adding halved grapes or chopped apples for sweetness and walnuts or sliced almonds for crunch. If I’m in the mood for something spicy, I stir in a dash of cayenne or some chopped jalapeños. For extra herbs, dill or chives give it a fresh twist.

storage/reheating

I store this chicken salad in an airtight container in the fridge for up to 3-4 days. Since it’s served cold, there’s no reheating needed—just give it a stir before eating. If it starts to dry out, I add a little more mayo or lemon juice to bring it back to life.

FAQs

How can I cook the chicken for this salad?

I usually boil, roast, or use rotisserie chicken. Boiling is the fastest option, but roasted chicken adds more flavor.

Can I make chicken salad ahead of time?

Yes, I like to make it a day in advance so the flavors have time to blend together.

What’s the best way to serve chicken salad?

I serve it in sandwiches, on a bed of lettuce, with crackers, or even inside a croissant for something fancy.

Can I freeze chicken salad?

I don’t recommend freezing it, especially if it has mayo or yogurt. The texture won’t hold up well after thawing.

Is it okay to use canned chicken?

Yes, I’ve used canned chicken in a pinch. Just make sure to drain it well and break it up before mixing.

Conclusion

This chicken salad is a classic I keep coming back to. It’s simple, quick, and endlessly customizable. Whether I’m packing lunch or making a light dinner, this recipe fits the bill. The creamy dressing, fresh crunch, and satisfying flavor always hit the spot.