Description

Chicken Salad – Classic Chicken Salad is a versatile, creamy, and satisfying dish made with tender cooked chicken breast, crunchy celery, red onion, hard-boiled eggs, and a tangy dressing of mayonnaise, lemon juice, and Dijon mustard. Serve it chilled on lettuce leaves for a light lunch or as a filling for sandwiches. It’s a crowd-pleaser perfect for gatherings, meal prep, or quick weeknight dinners.

Ingredients

3 cups cooked chicken breast, diced
1/2 cup mayonnaise
2 celery stalks, finely diced
1/4 cup red onion, minced
2 hard-boiled eggs, chopped
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
Lettuce leaves for serving

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Instructions

Cook chicken breasts and let cool completely, then dice into bite-sized pieces.
Hard boil eggs, cool, peel, and chop.
In a large bowl, combine mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
Add diced chicken, celery, red onion, and chopped eggs.
Fold in fresh parsley.
Mix gently until everything is well coated.
Refrigerate for at least 1 hour to let flavors meld.
Serve on lettuce leaves or as desired.

Notes

For substitutions, Greek yogurt or light mayo can replace mayonnaise for a lighter version. Use rotisserie chicken for convenience or add grapes, apples, or nuts for extra flavor and crunch. Make ahead and store in an airtight container in the fridge for up to 3 days; if salad seems dry, stir in a bit more mayo before serving. If the salad tastes too tangy, reduce lemon juice or add extra chicken. For a smoother texture, finely chop the ingredients or pulse in a food processor briefly.

Prep Time: 30 minutes
Cook Time: 0 minutes (if using pre-cooked chicken; plus 10 minutes for boiling eggs)
Category: Salad
Method: Mixing
Cuisine: American