Let me tell you, chicken salad is a lifesaver in my kitchen. Honestly, who doesn’t love a dish that’s both easy to make and incredibly versatile? Just the other day, my family was hankering for something tasty, not too heavy, and a tad healthier—we’re always trying to sneak in extra veggies here and there. That’s when the idea struck me: why not whip up a classic chicken salad?
Now, I’m far from a world-class chef, but there’s something deeply satisfying about bringing a dish together that everyone loves. Sharing meals with family is one of those cherished times, where the conversation flows as easily as the lemonade on the table. This chicken salad is perfect for those busy weekdays when time is short, but you still crave something homemade and hearty. After all, tossing some basic ingredients into a bowl and mixing them together can’t be all that hard, right? Well, it isn’t!
Last week, when we had a small family get-together, I decided to give this chicken salad a spin. Boy, it was a home run! Everyone went back for seconds, which is always a good sign. It’s got that creamy goodness from the mayonnaise, a little zing from the mustard and lemon juice, and a satisfying crunch thanks to the celery and onions. Whether you pair it with some crusty bread or pile it on a crisp bed of greens, it feels both comforting and fresh.
What I love about this recipe is its flexibility. You can tweak it to suit your family’s taste. Add more lemon for a tangier kick or use shallots instead of red onions to mellow out the flavor. Trust me, once you make it, you’ll want to keep this recipe in your back pocket. Let’s dive into what makes this chicken salad a staple in my household and hopefully, it’ll become one in yours too!
How to Make The Classic Chicken Salad
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Ingredients
- 1 cup mayonnaise
- ½ teaspoon kosher salt
- 4 cups cooked chicken (shredded or diced)
- â…“ cup diced red onion (or shallots, finely chopped)
- ½ cup diced celery (cut into ¼” pieces)
- 2 teaspoons lemon juice
- ¼ teaspoon black pepper
- 2 tablespoons sliced green onions (or chives)
- 1 tablespoon Dijon mustard
Directions
- In a large bowl, toss together the shredded chicken, mayonnaise, celery, red onion, and green onions. Make sure everything is well combined.
- Add the Dijon mustard, lemon juice, kosher salt, and black pepper. Continue to mix until the ingredients are evenly distributed and the salad reaches your desired consistency.
- Take a small taste and adjust the seasoning if needed. If you’re satisfied, go ahead and serve immediately or cover and refrigerate until you’re ready to eat.
Storing Suggestion
To keep your chicken salad fresh and delicious, store it in an airtight container in the refrigerator. It’s best consumed within three to four days. Avoid leaving it at room temperature for long periods to maintain quality and safety.
Cooking Tips
For a smoother texture, finely chop the celery and onions. If the salad feels too thick, a splash of milk can lighten it up. Roasting the chicken with herbs before shredding can deepen the flavor.
Serving Suggestions
This chicken salad is delightful on its own, but you can serve it with fresh, crusty bread, or inside a wrap. A side of mixed greens, topped with cherry tomatoes, complements it well. Pair with a chilled glass of lemonade for a refreshing meal.
Ingredient Substitutions
If you’re out of mayonnaise, Greek yogurt can be a healthy substitute. Replace Dijon mustard with whole grain mustard for a different texture. For those avoiding onions, cucumber offers a fresh crunch instead.
Seasonal Variations
In summer, add diced peaches for a sweet twist. Come fall, cranberries lend a tart contrast. Fresh herbs like dill or basil, available in spring, can be mixed in for a fragrant note.
Allergen Information
Common allergens in this dish include eggs, found in mayonnaise. Substitute it with an egg-free mayo option for those with allergies. Always check ingredient labels for potential allergens.
FAQ
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is often seasoned and juicy, making it a convenient choice for this salad. Just make sure it’s thoroughly shredded or chopped before mixing with the other ingredients.
What’s the best way to shred the chicken?
For the best texture, use two forks to pull the cooked chicken apart. Alternatively, you can give it a quick pulse in a food processor if you prefer finer pieces, but be careful not to over-process.
Is it okay to customize the vegetables?
Definitely! Feel free to add other crunchy vegetables such as bell peppers or cucumbers. Make it your own by mixing in your family’s favorite veggies or whatever you have in the fridge.
Can I prepare the salad ahead of time?
Yes, you can make this chicken salad a day in advance. It tends to taste even better once the flavors have had time to meld. Just keep it chilled until you’re ready to serve.
How can I make the salad less calorie-dense?
Opt for low-fat or light versions of mayonnaise, or substitute half of it with Greek yogurt. Adding more veggies or fresh greens can also enhance volume without significantly raising calorie count.
Is freezing chicken salad advisable?
I wouldn’t recommend freezing chicken salad as mayonnaise doesn’t freeze well. The texture can become watery once thawed. It’s best made fresh or stored in the fridge for short-term use.
Classic Chicken Salad
Ingredients
- 1 cup mayonnaise
- 1/2 teaspoon kosher salt
- 4 cups cooked chicken shredded or diced
- 1/3 cup diced red onion or shallots, finely chopped
- 1/2 cup diced celery cut into 1/4-inch pieces
- 2 teaspoons lemon juice
- 1/4 teaspoon black pepper
- 2 tablespoons sliced green onions or chives
- 1 tablespoon Dijon mustard
Instructions
- In a large mixing bowl, combine the cooked chicken, mayonnaise, diced celery, chopped red onion, sliced green onions, Dijon mustard, lemon juice, salt, and black pepper.
- Use a spatula to mix everything thoroughly until you achieve your preferred texture.
- Taste your salad and adjust the salt and pepper to your liking. Serve immediately or chill in the fridge until ready to enjoy.
