Simple Chicken Salad
A comforting, easy-to-make chicken salad that combines tender chicken with fresh vegetables and a creamy dressing, perfect for quick meals or gatherings.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced Rotisserie chicken is a timesaver.
- 1/2 cup mayonnaise Substitute Greek yogurt for a lighter option.
- 2 tablespoons Dijon mustard Swap for whole-grain mustard if desired.
- 1 stalk celery, finely chopped Adds satisfying crunch.
- 1/4 cup red onion, minced Optional for subtle bite; scallions work well too.
- 1/3 cup grapes, halved or dried cranberries Choose sweet grapes for juiciness or cranberries for tartness.
- 2 tablespoons chopped fresh parsley Adds freshness.
- 1 tablespoon lemon juice Wakes up the flavors.
- Salt and pepper to taste
- 1/3 cup toasted almonds or walnuts (optional) Adds a nutty, crunchy finish.
Instructions
Preparation
- If using leftover roasted chicken, shred or dice it into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add chicken, celery, red onion, grapes or cranberries, and parsley to the dressing. Gently fold to coat everything.
- Taste the salad and adjust salt, pepper, or lemon as needed.
- Chill for 15–30 minutes to let flavors settle, or serve immediately on lettuce, toasted bread, or croissants.
Notes
For variations, swap half the mayo for Greek yogurt for a lighter version or add fresh cucumber and mint. Store leftovers in the fridge for up to 3 days.