Chicken Salad

There are times when all you or your family really crave is a salad—something fresh, delicious, but most of all, quick, light, and easy to make. When that craving hits, this chicken salad is exactly what you need: creamy, healthy, and super simple to prepare. It’s truly perfect for anyone who wants something tasty without the hassle—a dish that brings together freshness, flavor, and that comforting homemade touch. So, let’s make it!

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Chicken Salad

Ingredients

• 2 cups (approx. 300 g) cooked and shredded chicken breast
• 1/2 cup (120 ml) mayonnaise
• 1 tablespoon (15 ml) Dijon mustard
• 1/2 cup (75 g) finely chopped celery
• 1/4 cup (30 g) chopped red onion
• 1/4 cup (25 g) chopped walnuts (optional)
• 1 tablespoon (15 ml) fresh lemon juice
• Salt and pepper to taste
• Lettuce, bread, or crackers for serving

What You’ll Need

• Cutting board
• Sharp knife
• Large mixing bowl
• Mixing spoon or spatula

See 5 variations of the recipe at the end.

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Instructions

1. Mix the dry ingredients: Let’s get started! In a large mixing bowl, add your cooked and shredded chicken. Then toss in the finely chopped celery, diced red onion, and walnuts if you’re using them. For best results, make sure everything is chopped into small, even pieces—this makes every bite more enjoyable.
2. Add the creamy ingredients: Now stir in the mayonnaise, Dijon mustard, and fresh lemon juice. Using a large spoon or spatula, mix everything gently but thoroughly with folding motions. Make sure the chicken is well coated with the creamy mixture. Take your time here—this is what makes the salad smooth and balanced, without clumps of mayo or dry spots.

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3. Season to taste: Time to taste! Grab a clean spoon and give it a try. If it needs more flavor, sprinkle in a bit of salt and freshly ground black pepper. Stir again and taste until you hit that perfect flavor balance. You can also add a touch more lemon juice if you want it a bit brighter.
4. Chill and serve: That’s it! If you’ve got a few extra minutes, chill the salad in the fridge for at least 30 minutes so the flavors can really come together. Serve it cold over crisp lettuce leaves, on toasted bread as a sandwich, or with crackers as a light and tasty snack—or honestly, however you’re craving it. It’s just that good.

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Ingredient Substitutions

• Chicken: You can use canned chicken instead of cooked if you need to save time.
• Mayonnaise: Feel free to swap it for plain Greek yogurt if you prefer a lighter option.
• Dijon Mustard: Just use yellow mustard or even a splash of vinegar if Dijon isn’t on hand.
• Walnuts: These are totally optional—you can replace them with almonds, sunflower seeds, or simply leave them out.
• Celery: You can substitute it with crunchy cucumber or shredded carrot for a similar texture.

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Preparation Tips

• Chill before serving: This really matters—let your salad rest in the fridge for at least 30 minutes to deepen the flavors.
• Even chopping: If possible, cut all the ingredients into similar sizes for a nice, balanced texture in every bite.
• Cooking the chicken: If you’re cooking the chicken yourself and have the time, go low and slow—it’ll turn out more tender and juicy.
• Sweet touch: If you’re into sweet flavors, toss in a few raisins or apple chunks for a fun twist.

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Nutritional Information (per serving)

• Calories: 290 kcal
• Protein: 22 g
• Total Fat: 20 g
• Saturated Fat: 3 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Sugars: 1 g
• Sodium: 430 mg

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Nutritional Benefits

This chicken salad is packed with lean protein from the chicken breast, which helps with muscle recovery and keeps you feeling full. Celery and red onion bring in fiber and antioxidants, while the walnuts offer heart-healthy fats and brain-supporting nutrients. You can even lighten it up more by swapping the mayo with Greek yogurt. It's quick, nourishing, and a total win for your body and your schedule.

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Storing & Reheating

• Storage: Keep your chicken salad in an airtight container in the fridge for up to 3 days—no problem.
• Serve chilled: No need to reheat, obviously. Just let it sit at room temperature for a few minutes if you don’t like it straight from the fridge.
• Do not freeze: Better skip the freezer—mayonnaise and celery don’t hold up well after thawing.

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Recipe Inspiration

Chicken salad has been around in the U.S. since the 1800s, when Southern cooks started mixing leftover chicken with mayo, veggies, and spices as a way to avoid wasting food. Over time, it became a lunch classic—great for picnics, sandwiches, and get-togethers. Today, it’s still a go-to comfort dish: quick, versatile, and full of flavor.

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Serving Suggestions

• Garlic butter toast is a perfect match for your chicken salad.
• Pair it with a fresh spinach salad drizzled with balsamic dressing.
• Baked sweet potato chips are a tasty and healthy side.
• Cool off with a glass of homemade mint lemonade.
• Finish your meal with a small cup of yogurt parfait topped with fresh berries.

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Frequently Asked Questions (FAQ)

• Can I use rotisserie chicken from the store?
  Absolutely, and it’s delicious. It’s also a great time-saver and adds tons of flavor.
• Is this recipe keto-friendly?
  Yes! Just make sure to use a low-carb mayo and skip any fruits or honey—it’s perfect for a keto diet.

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• What kind of bread goes best with this salad?
  Whole wheat, toasted baguette, or rye bread all work wonderfully.
• Can I make this ahead of time?
  Totally—actually, it tastes even better the next day since the flavors have more time to come together.

What if my chicken salad turns out too dry?
Easy fix—just add a little more mayo or Greek yogurt until you get the texture you want.

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Recipe Variations

• Curried chicken salad: Add curry powder and raisins for a slightly exotic twist.
• Mexican-style: For a bold kick, swap the mustard for chipotle in adobo and throw in some sweet corn kernels.

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• With avocado: Oh yes—mix in diced avocado for a richer, creamier flavor.
• Mediterranean style: Add black olives, cucumber, and a pinch of oregano for a Mediterranean vibe.
• Vegan version: Use mashed chickpeas instead of chicken and vegan mayo—super satisfying and plant-based.

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So, this chicken salad isn’t just a light, flavorful, and delicious dish—it’s also super easy to make and sure to be a hit with everyone at home. Honestly, it’s one of those recipes that never fails, so you’ve got to try it! Happy cooking!

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