Classic Chicken Salad with a Twist – Easy Chicken Salad Recipes
Some days, you just want something simple that hits the spot. For me, this classic chicken salad is like a reliable old friend. It's the lunch I toss together when I'm too lazy to cook but still want to eat like I made an effort. You know those days? This is the answer. Packed with tender chicken, a light crunch from celery, and just the right touch of creamy mayo, it checks every box.
Now, I'm not saying this salad is fancy. It's not trying to impress anyone. It’s the no-fuss, honest-to-goodness kind of meal that reminds you that simple is often best. I make it when I’ve got leftover roast chicken hanging around—or when I just need to reset my palate after one too many greasy takeout dinners.
Whether you're tucking it into a croissant, sandwiching it between slices of toasted sourdough, or just grabbing a spoon and diving in from the bowl (no judgment), this chicken salad is here for you. It’s our little lunchtime hug in a bowl—and yes, I absolutely just said that.
Servings: 4 servings
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1/2 cup mayonnaise
- 1 stalk celery, finely diced
- 1/4 cup red onion, finely diced
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Optional: grapes, chopped apples, or toasted almonds
Instructions
- In a large bowl, combine the chicken, celery, and red onion. Give it a good stir so everything starts mingling.
- In a separate small bowl, mix the mayonnaise, Dijon mustard, and lemon juice. Add salt and pepper. Taste it—if you like a bit more zip, add a touch more mustard.
- Pour the dressing over the chicken mixture and stir until coated evenly. Don’t be shy—get everything nice and creamy.
- If you’re feeling fancy, toss in some halved grapes, a chopped apple, or a handful of toasted almonds for crunch.
- Chill for at least 30 minutes. Or eat it straight from the bowl—I won’t tell.
- Serve it in lettuce cups, between bread, or just grab a fork. This salad doesn’t judge.