Classic Chicken Salad Recipe (Easy Creamy Lunch Idea)
This classic chicken salad recipe is creamy, flavorful, and packed with tender chicken, crisp celery, and simple seasonings. Perfect for sandwiches, wraps, crackers, or light lunches, it’s an easy make-ahead meal that’s both refreshing and satisfying. A timeless favorite that’s simple, delicious, and always crowd-pleasing!
Equipment
- Large pot (for poaching chicken)
- Cutting board and knife
- Mixing bowls
- Whisk
- Spoon or spatula
Ingredients
- Cooked chicken (poached, roasted, or rotisserie)
- Celery, finely chopped
- Onion or scallions, finely chopped
- Mayonnaise (or Greek yogurt for lighter version)
- Dijon mustard
- Lemon juice
- Salt and pepper
- Fresh herbs (parsley, dill, or tarragon)
- Optional: grapes, apples, nuts
Instructions
- Cook Chicken: Poach chicken breasts in lightly salted water or broth until tender. Cool, then shred or dice.
- Prep Vegetables & Herbs: Chop celery, onion, and herbs finely.
- Make Dressing: Whisk mayonnaise, mustard, lemon juice, salt, and pepper until smooth.
- Combine Ingredients: Add chicken and vegetables to the dressing. Mix gently until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve: Scoop onto bread, lettuce, or crackers. Garnish with extra herbs if desired.
Notes
- Use rotisserie chicken for convenience and flavor.
- Greek yogurt can replace mayo for a lighter version.
- Add grapes or apples for sweetness, or nuts for crunch.
- Store in the fridge for 3–4 days; stir before serving to refresh texture.
- Not suitable for freezing—dressing separates.
- Chill before serving for best flavor and texture.