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Oh, chicken salad! Just hearing those words makes me think of those perfect, sunny days when a simple, creamy bowl of it just hits the spot. If you’re like me, you know that the best chicken salad isn’t complicated. It’s all about that dreamy, creamy texture with just the right amount of crunch, and a flavor that makes you want to keep going back for more. It’s the kind of soulful, comforting food that my grandmother used to make, and it’s what I learned to whip up in my own kitchen when life got a little too hectic. This recipe is my go-to, tested over and over, for a chicken salad that’s so simple yet so incredibly satisfying, perfect for sandwiches, salads, or just a quick, delicious bite.
- Why You'll Love This Classic Chicken Salad
- Gather Your Ingredients for the Best Chicken Salad
- How to Make Perfect Chicken Salad Step-by-Step
- Tips for the Ultimate Chicken Salad
- Serving and Storing Your Delicious Chicken Salad
- Frequently Asked Questions About Chicken Salad
- Estimated Nutritional Information for Chicken Salad
- Share Your Creations!
Why You’ll Love This Classic Chicken Salad
This chicken salad is an absolute winner for so many reasons! It’s wonderfully easy to throw together, perfect for those days when you need something delicious *fast*. The flavor is just spot-on creamy and satisfying, you know? Plus, it’s so versatile – whether you’re craving a classic sandwich, a light salad topping, or something to scoop up with chips, it’s your answer. And for all you meal preppers out there, this is your new best friend. Make it once, and you’ve got delicious lunches ready to go all week!
Gather Your Ingredients for the Best Chicken Salad
Whipping up a truly fantastic chicken salad is all about starting with good stuff, right? For my go-to recipe, you’ll need about 2 cups of cooked chicken, which I like to shred or dice up. Then, we’ve got half a cup of smooth, creamy mayonnaise – the heart of our dressing, really! Don’t forget a quarter cup of finely chopped celery for that essential crunch, and about 2 tablespoons of red onion, also chopped super fine. A tablespoon of fresh parsley adds a lovely pop of green and freshness. And for that little somethin’-somethin’, we’ll add a teaspoon of Dijon mustard, half a teaspoon of salt, and a quarter teaspoon of black pepper. It’s these simple, honest ingredients that really make this chicken salad shine, just like my grandma taught me!
How to Make Perfect Chicken Salad Step-by-Step
Making this classic chicken salad is honestly a breeze, perfect for even those super busy weeknights or lazy weekend lunches. First thing, you want to get all your ingredients together in a medium-sized bowl. That means tossing in your cooked, shredded or diced chicken, that creamy mayonnaise, the finely chopped celery for that satisfying crunch, and the finely chopped red onion. Now, add in that fresh parsley for a burst of flavor. Next up, add your teaspoon of Dijon mustard, plus the salt and pepper. Trust me, that tiny bit of Dijon makes a big difference, giving it a lovely tang without being overpowering. Give it all a good stir – make sure that chicken is all nicely coated in that creamy dressing. Don’t be afraid to really mix it in well! Once it’s all combined, give it a little taste. Need more salt? A bit more pepper? This is your chance to make it exactly how you like it. For the absolute *best* flavor, cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time lets all those yummy flavors meld together beautifully. That’s it! You’ve just made a perfect batch of chicken salad! If you want more tips on how to make chicken salad just right, check out my detailed guide.
Tips for the Ultimate Chicken Salad
Alright, let’s talk about making this chicken salad absolutely sing! My biggest tip for the ultimate chicken salad is all about the chicken itself. Whether you shred it or dice it, make sure it’s not dry! I usually boil or bake chicken breasts until they’re just done, then let them cool a bit before chopping. It keeps everything so moist and tender. And listen, the mayo-to-chicken ratio is key. Too little mayo and it’s dry, too much and it’s just oily. I find that half a cup for two cups of chicken is pretty much perfect for that creamy, dreamy texture we’re going for. Don’t be afraid to really mix everything together until it’s all beautifully combined. It’s those little things that make all the difference when you’re making a truly sensational chicken salad!
Ingredient Notes and Substitutions for Your Chicken Salad
We all have our little preferences, right? For the mayonnaise, use your favorite kind! Some people love a richer, full-fat mayo, while others prefer a lighter version. Totally fine! If you’re looking to lighten things up even more, you can totally swap out half the mayo for plain Greek yogurt. It gives it a little tang and still keeps it creamy. And the red onion? If you find raw red onion a bit too sharp, try soaking your chopped onion in cold water for about 10 minutes before you add it to the mix. It mellows out that bite just enough, making it perfect for your chicken salad.
Variations to Elevate Your Chicken Salad
This chicken salad is awesome as is, but oh, the possibilities! Want a little something extra? Try adding some chopped pecans or walnuts for a fantastic crunch. A sprinkle of curry powder is amazing if you like a bit of warmth and exotic flavor. For a little sweetness and texture, some finely diced apple or a handful of dried cranberries can be a game-changer. And don’t stop at parsley! A little fresh dill or chives can add a whole new dimension. Really, this basic chicken salad recipe is like a blank canvas for your own delicious art!
Serving and Storing Your Delicious Chicken Salad
This creamy chicken salad is just begging to be part of your next meal! It’s fantastic piled high on soft bread for a classic sandwich, tucked into a warm tortilla for a quick wrap, or even spooned into crisp lettuce cups for a lighter option. Honestly, I love it just scooped onto crackers or served alongside a fresh green salad. Once you’ve had your fill (or if you have leftovers!), just pop it into an airtight container in the fridge. It’ll stay super fresh for up to 3-4 days. No need to reheat this one, it’s best served chilled!
Make-Ahead and Meal Prep with Chicken Salad
This chicken salad is a lifesaver for busy weeks! Seriously, making a batch on Sunday means you’ve got quick and delicious lunches ready to go. It makes meal-planning a breeze. Just make it up, store it in the fridge, and you’re set. If you’re looking for other great ways to simplify your week, you might find meal planning resources helpful, or even explore some options like meal delivery companies if that’s more your speed. Having this chicken salad ready means one less thing to stress about!
Frequently Asked Questions About Chicken Salad
Got questions about whipping up the best chicken salad? I’ve got you covered!
Is this a healthy chicken salad?
You can totally make this chicken salad healthier! My go-to version uses classic ingredients, but if you’re aiming for a lighter dish, try swapping half the mayo for plain Greek yogurt. That gives it a nice tang and cuts down on fat. Also, loading it up with extra veggies like bell peppers or adding some crunchy nuts like walnuts makes it even more nutritious. It’s all about the balance!
How long does chicken salad last in the fridge?
This classic chicken salad stays fresh in an airtight container in the refrigerator for about 3 to 4 days. The key is to make sure it’s properly chilled. I always make sure to cover it up tight so it doesn’t pick up any funny smells from the fridge. It’s perfect for meal prep because you can make a big batch and have lunches ready for a few days!
What’s the best way to cook chicken for chicken salad?
Honestly, the best chicken for chicken salad is chicken that stays super moist! I usually just boil chicken breasts in water with a little salt and pepper until they’re cooked through, or bake them. Poaching can also work really well. The most important thing is not to overcook it! You want tender, juicy chicken that shreds or dices easily. Letting it cool slightly before you chop it also makes a big difference in texture.
Can I make this chicken salad ahead of time?
Absolutely! This chicken salad is practically *made* for making ahead. In fact, I think it tastes even better after it’s had a chance to chill in the fridge for at least 30 minutes. So go ahead, make it the day before, or even a couple of days before you plan to serve it. Just keep it covered and chilled. It really minimizes stress on busy days!
Estimated Nutritional Information for Chicken Salad
Just a little heads-up, the nutrition info for this chicken salad is an estimate, since what we put in can change things up a bit! This breakdown is for about a quarter of the recipe, giving you roughly 250 calories, 18g of fat, 18g of protein, and 4g of carbohydrates. Remember, if you swap out the mayo for yogurt or add extra goodies, those numbers will shift a little!
Share Your Creations!
I just LOVE seeing what you all come up with in your kitchens! If you try this chicken salad, please, pretty please, leave a comment below and let me know how it turned out. Did you add anything special? Did your family love it? And if you’re sharing on social media, tag me so I can see your amazing creations – it always makes my day!
PrintClassic Creamy Chicken Salad
A simple and delicious chicken salad recipe perfect for sandwiches, salads, or as a dip.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, combine the shredded chicken, mayonnaise, chopped celery, red onion, and parsley.
- Add the Dijon mustard, salt, and pepper.
- Stir everything together until well combined and the chicken is evenly coated.
- Taste and adjust seasonings if needed.
- Serve immediately or cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
- Add chopped nuts like walnuts or pecans for extra crunch.
- A pinch of curry powder can add a unique flavor.
- This chicken salad is great for meal planning and can be made ahead.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg