Old Fashioned Chicken Salad
A nostalgic and comforting chicken salad that is creamy, crunchy, and versatile, perfect for sandwiches, on greens, or as a filling for avocados.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped Rotisserie chicken makes this an easy weeknight winner
- 1 cup celery, finely diced Adds crunch and freshness
- 1/2 cup red onion, finely chopped Sharpness to balance the cream
- 1/2 cup mayonnaise For classic creaminess (substitute Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard Tang and depth
- 1 tablespoon lemon juice Brightens the whole salad
- 1/4 cup chopped parsley Herbaceous lift
- 1/3 cup chopped walnuts or pecans Optional, for an earthy crunch
- 1/3 cup seedless grapes, halved or dried cranberries Optional, for a sweet contrast
- Salt and freshly ground black pepper To taste
Instructions
Preparation
- If starting with raw chicken, poach two boneless, skinless breasts in simmering water with a bay leaf and a halved onion for about 15 minutes until fully cooked, then cool and shred.
- Finely dice the celery, red onion, parsley, and any mix-ins like grapes or nuts.
Making the Dressing
- In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until glossy and smooth.
- Taste for seasoning; the lemon should brighten the dressing without overpowering it.
Combining
- Add the shredded chicken and chopped vegetables to the dressing.
- Fold everything together with a spatula so each piece is coated but not mashed.
Chilling
- Refrigerate for at least 20–30 minutes to let the flavors marry.
- Serve cold or at room temperature over lettuce, on bread, or in hollowed-out tomatoes.
Notes
For a lighter version, use shredded turkey or a mix of chicken and white beans. Refrigerate in an airtight container for up to 3 days. Add nuts just before serving to preserve their crunch.