Best Chicken Salad
A creamy, crunchy, and flavorful chicken salad rooted in Southern tradition, balancing tangy Dijon, fresh herbs, and just a hint of spice. Perfect for sandwiches, lettuce wraps, or crackers, and endlessly adaptable with fruit, nuts, or Mediterranean twists.
Equipment
- mixing bowl
- Small bowl
- Knife
- Cutting board
- measuring cups
- Measuring spoons
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced rotisserie, grilled, or poached
- ½ cup mayonnaise or Greek yogurt for lighter option
- 1 tsp Dijon mustard
- ½ cup celery finely chopped
- ¼ cup red onion diced
- ¼ cup sweet or dill pickles chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice fresh
- Salt and pepper to taste
Optional Add-ins
- ¼ cup seedless grapes or dried cranberries halved
- ¼ cup toasted pecans or almonds chopped
- 1 tsp aji chili pepper for heat
- Olive relish replace pickles for Mediterranean twist
Instructions
- Chop or shred the cooked chicken into bite-sized pieces.
- In a large mixing bowl, combine chicken, celery, onion, pickles, and parsley.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
- Pour dressing over chicken mixture and gently fold until well coated.
- Taste and adjust seasoning with salt, pepper, mustard, or acid as needed.
- Fold in optional ingredients such as nuts, fruit, or chili pepper.
- Cover and chill for 20 minutes before serving.
- Serve in lettuce cups, on bread, or over baked potatoes.
Notes
For best results, pat chicken dry before mixing to avoid watery salad. Store in airtight container in fridge up to 4 days. Avoid freezing mayo-based salad.