This Classic Chicken Salad is prepared with cooked, shredded chicken, crunchy celery, and red onion coated in a mayonnaise-based dressing with fresh dill, seasonings, and a little lemon juice. Ready in just 15 minutes, it’s perfect for lunch or a light dinner.
This simple chicken salad recipe uses basic pantry and fridge ingredients, is even better the next day, and is super-easy to tweak to your personal taste.
Ingredients
- Chicken: Cooked, shredded chicken. A store-bought rotisserie chicken works great, although sometimes I use shredded chicken from leftover grilled chicken (the smoky flavor from grilling adds a delicious flavor!).
- Veggies: Celery and red onion.
- Dressing: Mayonnaise, garlic powder, fresh dill, lemon juice, salt, and black pepper.
How to Make Classic Chicken Salad
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
Step 1: Stir together the dressing ingredients in a large bowl until combined.
Step 2: Add the shredded chicken, celery, and red onion, and gently stir to coat evenly.
Make it Your Way!
This recipe is extremely versatile to tweak to your personal taste – here are a few ideas:
- Lighten it up by swapping some of the mayo for Greek yogurt.
- Add sweetness and texture with sweet pickle relish.
- Substitute the red onion with chopped green onion or chives.
- Make it a little tangy by adding Dijon mustard.
Serving Ideas
There are so many ways to enjoy this chicken salad; the possibilities are endless! Serve on a croissant or naan flatbread, in a pita pocket or wrap, over a bed of lettuce or mixed greens, with crackers, or with your favorite veggies (I’m thinking carrot sticks and sliced cucumber!).
Storage
- Refrigerator: Store in an airtight container in the fridge for up to 3-4 days.
- Freezing: I’ve found that this recipe does not freeze well; the mayonnaise-based dressing separates when thawed.
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Classic Chicken Salad
Ingredients
- 1 cup mayonnaise
- 2 teaspoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons chopped fresh dill or ½ to 1 teaspoon dried dill – start with ½ teaspoon
- 5 cups fully cooked shredded chicken
- ½ cup diced celery
- ¼ cup diced red onion
Instructions
- Prepare the dressing by stirring together mayonnaise, lemon juice, garlic powder, salt, pepper, and dill in a large bowl until combined.
- Add shredded chicken, celery, and red onion. Gently stir until coated well. Taste and season with additional salt, pepper, or garlic powder if desired.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
- Store in an airtight container in the fridge for up to 3-4 days.
- This recipe yields approximately 5 cups.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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