Easy Chicken Salad
A quick, creamy chicken salad that's perfect for lunches and gatherings, brightened with lemon and easy to customize.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced Use rotisserie, poached, or leftover roast.
- 1 cup celery, finely diced Adjust to taste.
- 1/2 cup mayonnaise Substitute half with Greek yogurt for a tangy flavor.
- 1 tablespoon Dijon mustard Adds a gentle bite.
- 1 tablespoon lemon juice Fresh is best.
- to taste Salt and freshly ground black pepper
Optional Add-ins
- 1/4 cup chopped green onions
- 1/2 cup halved grapes
- 1/4 cup chopped nuts (walnuts, pecans, or almonds)
Instructions
Preparation
- Place the cooked chicken and diced celery in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, a pinch of salt, and several grinds of black pepper. Taste and adjust seasoning.
- Pour the dressing over the chicken mixture. Stir until all pieces are coated and evenly combined.
- If using, fold in chopped green onions, halved grapes, or nuts for texture and sweetness.
Serving
- Serve immediately on bread, in lettuce cups, or over salad greens. Alternatively, cover and chill for at least 30 minutes for enhanced flavors.
Notes
For a dairy-free version, use vegan mayo. For less mayo, add a splash of olive oil or extra lemon juice.