The Best Chicken Salad You’ll Ever Make

By Muhammad Faizan

The Best Chicken Salad You’ll Ever Make

Description

This creamy, crunchy chicken salad is a classic favorite — perfect for sandwiches, wraps, or lettuce cups. Tender shredded chicken mixed with creamy dressing, crisp celery, and a hint of tangy flavor. Ready in minutes and great for meal prep!

Ingredients

  • 3 cups cooked chicken breast, shredded or diced

  • ½ cup mayonnaise (or Greek yogurt for lighter option)

  • 1 tbsp Dijon mustard

  • 2 celery stalks, finely chopped

  • ¼ cup red onion, finely chopped

  • ½ cup red grapes or diced apples (optional for sweetness)

  • 1 tbsp lemon juice

  • Salt & pepper to taste

  • Optional add-ins: chopped dill, parsley, nuts (pecans, almonds), or sweet relish

Instructions

  1. In a large bowl, combine shredded chicken, celery, and onion.

  2. In a small bowl, whisk together mayonnaise, mustard, and lemon juice.

  3. Pour dressing over the chicken mixture and toss until evenly coated.

  4. Season with salt and pepper to taste.

  5. Chill for at least 30 minutes before serving for best flavor.

Chef’s Notes

  • Use rotisserie chicken for extra flavor and convenience.

  • For a lighter version, replace half the mayo with Greek yogurt.

  • Add diced apples or grapes for a sweet crunch.

  • Want spice? Add a pinch of cayenne or paprika.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing.

Serving Ideas

  • On toasted bread or croissants

  • In lettuce wraps

  • Over a bed of mixed greens

  • As a dip with crackers or veggie sticks

Nutritional Info (per serving, approx 1 cup)

  • Calories: 290

  • Protein: 25g

  • Fat: 18g

  • Carbs: 4g

  • Fiber: 1g

Health Benefits

  • High in protein for muscle health

  • Contains healthy fats (especially if you use avocado or olive oil mayo)

  • Low-carb and keto-friendly

  • Easy meal-prep option for balanced eating

Q & A

Q: Can I make this ahead of time?
A: Yes! It actually tastes better after a few hours in the fridge as flavors blend together.

Q: Can I use canned chicken?
A: Absolutely. Just drain well before mixing.

Q: How can I make it dairy-free?
A: Use a dairy-free mayo or mashed avocado as the base.

Q: What’s the best way to shred chicken quickly?
A: Use a hand mixer or two forks while the chicken is still warm.

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