This Classic Chicken Salad is a lunchtime lifesaver—simple, satisfying, and endlessly versatile. This lighter version doesn’t skimp on flavour, whether tucked into a sandwich, scooped over greens, or wrapped in a tortilla. Perfect for meal prep or a quick weekday lunch!
Why This Recipe Works
- Healthier Twist: Light mayonnaise keeps the salad creamy without unnecessary calories.
- Versatile and Quick: Ready in just 10 minutes, it’s adaptable to various serving styles.
Ingredients & Substitutions
- 12 ounces cooked chicken breast, finely chopped: Rotisserie chicken works great, or poach your own (see notes below).
- ⅓ cup light mayonnaise: For a richer option, use regular mayo or Greek yoghurt for a tangy twist.
- ½ cup celery, chopped: Adds crunch; substitute with diced cucumbers or bell peppers.
- ⅓ cup red onion, diced: Use scallions or chives for a milder flavour.
- 2 tablespoons chicken broth (optional): Adds moisture; skip if your salad is already creamy enough.
- 1 teaspoon Dijon mustard: Provides a subtle tang; swap with whole-grain mustard if desired.
- ½ teaspoon seasoned salt: Adjust to taste; plain salt with a pinch of garlic powder works too.
- Black pepper, to taste: Freshly ground is best.
Step-by-Step Instructions
Quick Overview
- Combine all ingredients in a bowl.
- Mix well and season to taste.
- Serve in your favourite style.
Detailed Steps
- Mix the Ingredients
- Combine the chopped chicken, light mayonnaise, celery, red onion, Dijon mustard, seasoned salt, and black pepper in a medium bowl.
- If needed, add chicken broth a tablespoon at a time for desired consistency.
- Adjust the Seasoning
- Taste the mixture and adjust salt and pepper as needed.
- Serve and Enjoy
- Serve chilled as a sandwich filling, salad topping, or wrap for a portable option.
Serving Ideas
- Classic Sandwich: Spread between slices of whole-grain bread with lettuce and tomato.
- Over Greens: Spoon onto a bed of mixed greens for a low-carb option.
- In Wraps: Roll into a tortilla with sliced cucumbers and avocado.
Pro Tips
- Use Fresh Ingredients: Freshly cooked chicken and crisp veggies make all the difference in flavour and texture.
- Chill for Best Flavor: Allow the salad to sit in the fridge for 30 minutes before serving to let the flavours meld.
- Keep it Creamy: If storing for later, add more mayonnaise or broth before serving, as the mixture may dry out slightly.
Customizations & Add-Ons
- Add Crunch: Toss in sliced almonds, chopped pecans, or sunflower seeds.
- Sweeten It Up: Add halved grapes or dried cranberries for sweetness.
- Herby Boost: Mix fresh parsley, dill, or tarragon for added flavour.
FAQs
Q: Can I make this ahead of time?
A: This salad stores well in the refrigerator for up to 4 days. Just stir it well before serving.
Q: Can I freeze chicken salad?
A: It’s not recommended, as mayonnaise-based salads can separate upon thawing.
Q: What other proteins can I use?
A: Swap chicken with turkey, canned tuna, or chickpeas for a vegetarian twist.
How to Poach Chicken Breast
If you want to poach your chicken instead of using rotisserie, here’s how:
- Place chicken breasts in a small pot and cover with broth or water.
- Add salt, pepper, a stalk of celery, and optional herbs like parsley or garlic for flavour.
- Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Remove from heat, cover, and let sit for 15–20 minutes until the thickest part registers 160°F.
- Let the chicken cool, then chop finely.
This Classic Chicken Salad is a crowd-pleaser that fits any meal plan. Enjoy it your way and make it your own!