This Chicken Salad recipe is proof that sometimes, the classics are the best.
Everyone has an opinion on chicken salad, and everyone thinks theirs is the best. Whether you make it with Greek yogurt, avocado, or hummus, you’re unwavering in your stance that you have the best recipe for chicken salad out there.
Well, I’m here to tell you that I have one to rival that opinion.
This chicken salad is proof that simple ingredients really are the best. Tender white-meat chicken, crisp celery, and some red onion for a little spicy crunch are all tied together with a creamy mayonnaise-and-Dijon-based dressing that’s the perfect mix of tangy and savory. This recipe is not fussy, and it’s not trying too hard—it’s just good. Period. Eat it straight out of the bowl (we’re not judging), pile it onto a bed of lettuce, or scoop it onto a slice of sourdough.
This recipe is easy to make, oh-so-good for you, and will take you back to the classic and iconic taste we all initially fell in love with.
Is This Chicken Salad Recipe Healthy?
This chicken salad is easy to integrate into a healthy diet. It uses chicken breast, which is a lean protein, and fresh produce that’s low in calories while being high in nutrients. Celery contains vitamins K, A, and C, in addition to folate and fiber. Red onion adds more vitamin C and folate as well as other good-for-you plant compounds. The fresh lemon juice is another nice dose of vitamin C.
Mayonnaise will be the worst offender of the bunch when it comes to fat and calories, though how much will depend on the brand you use. You can use a low-fat mayonnaise instead to make the salad a little lighter.
The Origins Of A Classic
Chicken salad has always been a popular homemade dish, with roots in America dating all the way back to the late 1800s. In Wakefield, Rhode Island, meat market owner Liam Gray reportedly mixed leftover pieces of chicken with mayonnaise, grapes, and tarragon and served the leftover mixture to hungry patrons. It was such a hit that the meat market, Town Meats, became a deli.
The dish is believed to also have roots in the 19th-century South, where versions of the recipe can be found in numerous cookbooks, complete with homemade mayonnaise.
While chicken salad has evolved into a cult classic dish with a million variations since then, I think it’s still best served simple. That’s why I chose to only include a few staple ingredients in my take. As they say in the South: “If it ain’t broke, don’t fix it.”
How To Make Ahead And Store
You can prep your chicken salad and store it in an airtight container in the refrigerator for up to 3 days. It is best served cold, so there is no need to heat it before serving. It does not freeze well.
Serving Suggestions
Chicken salad is a delicious and refreshing base for sandwiches! Serve it on your favorite bread, bun, or even a croissant. For a healthier, lighter option, try serving your chicken salad in lettuce cups like the ones used for these Asian Chicken Lettuce Wraps. You could also eat it over slices of cucumber or crackers. For other takes on this classic dish, check out this Chicken Salad With Grapes, Chickpea Chicken Salad, and Chinese Chicken Salad.
Ingredients
- 2 cups cooked chicken breast chopped
- 1/2 cup celery chopped
- 1/3 cup red onion diced
- 2/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the chopped chicken, celery, and red onion.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
- Pour the dressing over the chicken mixture and stir until well combined. Adjust seasoning to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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