Classic Creamy Chicken Salad

By Muhammad Faizan

Classic Creamy Chicken Salad

Description

This creamy chicken salad is rich, flavorful, and versatile — perfect for sandwiches, crackers, or lettuce wraps. It’s made with tender shredded chicken, creamy mayo, a touch of tang from mustard and lemon, and a balance of herbs and crunch from celery and green onions.

Ingredients (Makes about 6 cups)

  • 4 cups cooked chicken breast, finely shredded or chopped

  • 1 cup mayonnaise (or ½ mayo + ½ Greek yogurt for a lighter version)

  • 1½ tsp Dijon mustard

  • 1 tbsp lemon juice (freshly squeezed)

  • ½ cup finely diced celery

  • ¼ cup chopped green onions (or red onion)

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp paprika (optional)

  • Salt and black pepper to taste

  • Optional: 1 tbsp chopped parsley or dill for freshness

Instructions

  1. Cook the Chicken (if not pre-cooked)

    • Boil or bake chicken breasts until cooked through.

    • Shred finely with two forks or a mixer while warm. Let cool slightly.

  2. Mix the Dressing

    • In a large bowl, combine mayonnaise, mustard, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Whisk until smooth.

  3. Combine Everything

    • Add shredded chicken, celery, green onions, and herbs to the dressing.

    • Mix until everything is evenly coated and creamy.

  4. Adjust Seasoning

    • Taste and adjust with extra salt, pepper, or lemon juice as desired.

  5. Chill and Serve

    • Refrigerate for at least 1 hour for flavors to meld.

    • Serve cold on sandwiches, croissants, lettuce wraps, or with crackers.

Storage

  • Store in airtight containers (like in your image) for up to 4–5 days in the fridge.

  • Do not freeze — mayo-based salads can separate when thawed.

Nutritional Info (Per ½ cup serving)

(Approximate)

  • Calories: 220

  • Protein: 22g

  • Fat: 14g

  • Carbs: 1g

  • Fiber: 0g

  • Sodium: 280mg

Tips & Variations

  • Crunchy Add-ins: Chopped apples, grapes, or pecans.

  • Spicy Kick: Add a dash of cayenne, hot sauce, or chipotle powder.

  • Low-fat version: Use half Greek yogurt, half light mayo.

  • Extra creamy: Stir in a little cream cheese or sour cream.

Q&A

Q1: Can I use canned chicken?
Yes — just drain it well before mixing. Freshly cooked chicken gives better texture, though.

Q2: What type of chicken works best?
Poached or roasted chicken breasts or thighs. Rotisserie chicken is a great shortcut.

Q3: How can I make it more flavorful?
Add a dash of Worcestershire sauce or a teaspoon of pickle juice for tang.

Q4: Can I make this dairy-free?
Absolutely — just use all mayo or a vegan mayo alternative.

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