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Avatar photoJohnson Maya

Classic Chicken Salad Recipe

This timeless American classic blends tender diced chicken with creamy mayo, crunchy celery, and tangy lemon for the ultimate creamy chicken salad. Perfect for sandwiches or salads, it's quick, versatile, and packed with protein—your new go-to for easy lunches.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 424
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups cooked chicken breast, diced (about 1.5 lbs)
  • 1 cup mayonnaise
  • 1/2 cup celery, finely diced (2 stalks)
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste

Equipment

  • Mixing bowl
  • Rubber spatula
  • Sharp knife

Method
 

  1. classic chicken salad recipe recipeCard1
  2. Step 1: Dice the cooked chicken into 1/2-inch pieces and finely chop celery, onion, and parsley—pat chicken dry for best texture. This prevents sogginess in your classic chicken salad recipe.
  3. Step 2: Whisk mayo, Dijon, lemon juice, salt, and pepper in a large bowl until smooth; taste and adjust for perfect tang.
  4. Step 3: Fold in chicken and veggies gently with a spatula until evenly coated—chill 30 minutes for flavors to meld, then serve.

Nutrition

Calories: 424 | Carbohydrates: 2 | Protein: 21 | Fat: 36 | Fiber: 1 | Sugar: 1

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving; do not freeze as mayo separates.
MAKE AHEAD: Prepare up to 24 hours in advance and store covered in the fridge. Flavors improve overnight.
SUBSTITUTIONS: For dairy-free, use vegan mayo. Swap chicken for turkey or add grapes for sweetness.
PRO TIPS: Use rotisserie chicken for ease; chill key for creaminess; fold don't stir to keep crunch.
SERVING SUGGESTIONS: On croissants with lettuce, over greens, or with crackers. Pair with pickles and chips for picnic vibes.
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