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Creamy Classic Chicken Salad

creamy classic chicken salad - featured image

A quick and easy homemade chicken salad with a creamy, tangy dressing and fresh crunchy veggies, perfect for lunch or light dinner.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded or chopped (about 450g / 1 lb)
  • 2 medium celery stalks, finely diced
  • 1 small red onion, finely chopped
  • 1/2 cup mayonnaise (120ml)
  • 1/4 cup plain Greek yogurt (60ml)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: chopped apples or grapes, toasted walnuts or pecans, pinch of smoked paprika

Instructions

  1. Prepare the chicken by shredding or chopping cooked chicken breast into bite-sized pieces.
  2. Finely dice celery stalks and chop the red onion. Soak onion in cold water for 5 minutes if a milder flavor is desired, then drain.
  3. In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice until smooth and creamy. Adjust lemon or mustard to taste.
  4. In a large mixing bowl, gently fold the chicken, celery, and onion with the dressing. Add chopped parsley and season with salt and freshly ground black pepper to taste. Mix gently to keep chicken pieces intact.
  5. Cover and refrigerate the chicken salad for at least 30 minutes before serving to let flavors meld and salad thicken slightly.

Notes

Shred chicken by hand for better texture. Soak onion in cold water to mellow flavor. Chill salad for at least 30 minutes for best flavor. Avoid over-mixing to keep chunkiness. Optional add-ins include fruits, nuts, or spices for variation. Store in airtight container in fridge up to 3 days. Avoid freezing.

Nutrition

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