The Best Classic Chicken Salad is the ultimate quick lunch. It is creamy, savory, and packed with a satisfying crunch from fresh celery and red onion. Unlike store-bought versions that are drowning in mayonnaise, this recipe strikes the perfect balance of flavors with a hit of lemon and mustard.
It comes together in just 10 minutes, especially if you have leftover rotisserie chicken or poached breast.
This salad is delicious on a croissant, a toasted bagel, or even served with a refreshing glass of Fresh Strawberry Lemonade.
Why You’ll Love This Recipe
Texture Heaven: The combination of tender shredded chicken with crunchy celery and crisp red onion is perfection.
Meal Prep Hero: It tastes even better the next day after the flavors have melded together.
Versatile: Eat it on a bed of greens, in a lettuce wrap, or sandwiched in a bagel.
No Cooking Required: If you use leftover or rotisserie chicken, this is a no-cook recipe!
The Science of Flavor Balance
- Why add lemon juice to a creamy salad?
- Cutting the Fat: Mayonnaise is essentially fat (oil and egg yolk). Without an acid, it can taste heavy and greasy. The citric acid in the lemon juice “cuts” through this fat, brightening the entire dish and making the chicken flavor pop.
- Texture Preservation: Adding the salt just before serving helps keep the vegetables crunchy. If you salt them too early, osmosis will draw out the water, making your salad watery.
Ingredients You Need
- Cooked Chicken: Shredded breast or rotisserie chicken works best.
- Celery: Finely diced for that essential crunch.
- Red Onion: Finely diced for a sharp, savory bite.
- Green Onion: Sliced for fresh color and mild flavor.
- Mayonnaise: Use high-quality full-fat mayo (like Hellmann’s or Duke’s).
- Mustard: Dijon mustard or yellow mustard adds a tangy depth.
- Lemon Juice: Freshly squeezed to brighten the dressing.
- Seasoning: Salt and freshly ground Black Pepper.
How to Make It (Step-by-Step)
Step 1: Prep the Chicken
Ensure your cooked chicken is shredded into bite-sized pieces. If you just cooked it, let it cool completely before mixing (warm chicken will melt the mayo!).
Step 2: Combine Ingredients
In a large mixing bowl, add the shredded chicken, diced celery, red onion, and green onion.
Step 3: Dress It
Add the mayonnaise, mustard, lemon juice, salt, and pepper directly on top.
Step 4: Mix and Chill
Gently toss everything together until the chicken is evenly coated. Taste and add more salt or pepper if needed. For the best flavor, cover and refrigerate for 30 minutes before serving.
3 Mistakes That Ruin Chicken Salad
- Using Warm Chicken: This is the biggest mistake. If the chicken is warm, the mayonnaise will separate and turn oily. Always use cold or room-temp chicken.
- Over-processing: Don’t blend the chicken into a paste (unless you want sandwich spread). Keep it chunky for texture.
- Skipping the Acid: Forgetting the lemon juice or mustard leaves the salad tasting flat and overly fatty.
How to Serve Chicken Salad
The Bagel Sandwich: As shown in the photos, serve it on a toasted bagel with a slice of tomato and fresh lettuce.
Low Carb: Scoop it into large Romaine lettuce leaves or hollowed-out bell peppers.
The Best Classic Chicken Salad
Equipment
Method
- Step 1: Prep the ChickenEnsure your cooked chicken is shredded into bite-sized pieces. If you just cooked it, let it cool completely before mixing (warm chicken will melt the mayo!).
- Step 2: Combine IngredientsIn a large mixing bowl, add the shredded chicken, diced celery, red onion, and green onion.
- Step 3: Dress ItAdd the mayonnaise, mustard, lemon juice, salt, and pepper directly on top.
- Step 4: Mix and ChillGently toss everything together until the chicken is evenly coated. Taste and add more salt or pepper if needed. For the best flavor, cover and refrigerate for 30 minutes before serving.
Notes
