Chicken Salad Recipe

This Homestyle Chicken Salad recipe is a go-to for when you’ve got leftover chicken and zero brainpower. It’s creamy, crunchy, and flexible enough to be a sandwich, wrap, or just eaten straight from the bowl. Super fast, barely any prep — honestly just makes lunch easier

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Quick Summary

• Prep time: 15 mins
• Cook time: 0 mins
• Flavor: creamy, herby, slightly tangy
• Great for: quick lunches, leftovers, make-ahead meals

Why I Like This Recipe

I wasn’t feeling like cooking anything that touched heat. Had some shredded rotisserie in the fridge, tossed it with mayo and celery, and yeah — this one never fails. It’s one of those “use-what-you-have” meals that’s low-effort but weirdly satisfying.

Ingredients

• 2 cups cooked, chopped or shredded chicken
• ½ cup mayonnaise
• 1 celery rib, diced
• 1 green onion, thinly sliced
• 1 tsp Dijon mustard
• ¼ tsp seasoned salt (more to taste)
• ⅛ tsp black pepper (or more if you like it peppery)
• 1 tsp chopped fresh dill (or ¼ tsp dried, optional)

How To Make Chicken Salad

1. Mix it up: Grab a bowl. Add the chicken, mayo, celery, green onion, mustard, salt, pepper, and dill if you’ve got it. Stir it all together till it looks like… well, chicken salad.
2. Taste and adjust: This part matters. You might want more salt or a little extra mustard.
3. Serve however: I usually slap it on sandwich bread or scoop it onto lettuce. But crackers, wraps, or just a fork? All fair game.

Tips for Success

• Use rotisserie chicken to save time. Or meal-prep chicken from the night before.
• Want crunch? Toss in chopped nuts or apple.
• Don’t like onion? Use chives or skip it altogether.
• Let it chill for 30 mins — the flavor settles in better.

Storage and Reheating

• Fridge: Lasts about 3–4 days in an airtight container. Just give it a stir before eating again.
• Freezer: Not a great idea. Mayo doesn’t really freeze well — the texture gets funky.
• Meal Prep Tip: Store in small containers with crackers or wraps on the side. Makes weekday lunches kinda painless.

Frequently Asked Questions

• Can I use canned chicken?
  Yep. Just drain it well. The texture’s a little different, but it totally works.
• Is there a mayo-free version?
  You can sub half or all the mayo with plain Greek yogurt — it’ll be tangier but still good.
• What else can I add to it?
  Chopped grapes, apples, pecans, almonds, even hard-boiled eggs — depends on your vibe.
• Can I make it ahead?
  Absolutely. Make it the night before, and let it chill. Tastes even better the next day.
• Does it work in lettuce wraps?
  Totally. Romaine or butter lettuce both hold up well and keep things low-carb if that’s your thing.

Common Mistakes and How to Dodge Them

• Not tasting before serving: This isn’t the time to wing it. Mustard and salt vary — a quick taste test fixes everything.
• Going too heavy on the mayo: Start with less. You can always add more, but you can’t un-mayo a soggy salad.
• Chopping chicken too big: You want bite-sized pieces. Big chunks make it awkward to scoop or spread.
• Skipping crunch: Even if it’s just one celery rib — that crunch makes the whole thing less blah.
• Serving it warm: Let it chill in the fridge. It’s just better that way, trust me.

Nutrition Facts (Per Serving)

• Calories: 206 kcal
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 48mg
• Sodium: 362mg
• Potassium: 137mg
• Total Carbohydrate: 1g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 15g