Can I use canned chicken for this recipe?

Yes, while fresh chicken provides the best flavor and texture, canned chicken can work in a pinch. Make sure to drain it very well and flake it apart before mixing with other ingredients. You might want to reduce the salt slightly since canned chicken often contains sodium.

How can I make this recipe healthier?

There are several ways to lighten up this classic! Try using Greek yogurt in place of some or all of the mayo, add extra veggies for more nutrition and crunch, use skinless chicken breast, or serve it over greens instead of bread. Each substitution maintains the delicious flavor while reducing calories.

Why is my chicken salad watery?

Excess moisture typically comes from the chicken itself or from vegetables releasing water. Make sure your cooked chicken is well-drained and patted dry before mixing. For vegetables like celery and onion, dice them and let them sit on paper towels for a few minutes to remove excess moisture.

How long can chicken salad sit out at room temperature?

For food safety, don't leave chicken salad at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Mayo-based salads can develop harmful bacteria when left in the "danger zone" temperature range too long.

Classic Chicken Salad Recipe

Name: Classic Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups (454 g) cooked chicken, shredded or diced; 1 cup (240 ml) mayonnaise; ½ cup (74 g) diced celery, ¼” dice; ⅓ cup (42 g) diced red onion or shallots, ⅛” dice; 2 tablespoons (8 g) sliced green onions or chives; 1 tablespoon (15 ml) Dijon mustard; 2 teaspoons (10 ml) lemon juice; ½ teaspoon (3 g) kosher salt; ¼ teaspoon black pepper

Description

This classic chicken salad recipe features tender cooked chicken combined with creamy mayonnaise, crisp celery, tangy Dijon mustard, and a hint of fresh herbs. Enjoy it as a sandwich, on salad greens, or as a quick protein-packed snack. It’s easy to make, versatile, and perfect for meal prepping.

Ingredients

Units Scale

4 cups (454 g) cooked chicken, shredded or diced
1 cup (240 ml) mayonnaise
1/2 cup (74 g) diced celery, 1/4″ dice
1/3 cup (42 g) diced red onion or shallots, 1/8″ dice
2 tablespoons (8 g) sliced green onions or chives
1 tablespoon (15 ml) Dijon mustard
2 teaspoons (10 ml) lemon juice
1/2 teaspoon (3 g) kosher salt
1/4 teaspoon black pepper

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Instructions

Make the Salad: In a large bowl, combine the cooked chicken, mayonnaise, celery, red onion, green onions, Dijon mustard, lemon juice, kosher salt, and black pepper. Stir everything together thoroughly, ensuring the chicken is evenly coated and the vegetables are distributed throughout the mixture. Mix until your desired consistency is reached.
To Serve: Taste the chicken salad and season with additional salt and pepper if desired. Serve immediately on bread, lettuce, or as preferred, or cover and refrigerate until ready to use for maximum flavor melding.

Notes

Use rotisserie chicken or leftover cooked chicken for convenience.
Add fresh herbs like dill or parsley for extra flavor.
Chill the salad for at least 30 minutes to let the flavors meld, if time allows.
Serve on croissants, sandwich bread, or atop salad greens.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: about 3/4 cup
Calories: 290
Sugar: 1g
Sodium: 330mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 19g
Cholesterol: 55mg