Chicken Salad
User Reviews
4.8
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Prep Time
10 mins
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Servings
8
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Calories
283 kcal
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Course
Main Course
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Cuisine
American
Chicken Salad
Description
The Chicken Salad recipe combines tender shredded chicken—either from rotisserie, poached, or cooked leftovers—with crisp chopped celery and toasted pecans that provide crunch. The creamy base uses mayonnaise and sour cream for richness, while Dijon mustard and lemon zest and juice bring brightness and mild acidity. Brown sugar balances these sour flavors by adding subtle sweetness. Fresh dill or dried dill adds an herbaceous tone, and red pepper flakes can be added sparingly to introduce a gentle warmth without overpowering the salad.
The mixture is stirred and chilled for at least an hour to allow flavors to meld. This salad is versatile and can be served on croissants, bread, rolls, or crackers, making it convenient for sandwiches or light meals. Adjust seasoning with salt and pepper according to taste, and more celery or chicken may be added to achieve the desired texture amount.
Substitutions include using walnuts or almonds if pecans are unavailable, or omitting nuts altogether for a nut-free version. The slightly sweet and tangy profile helps counterbalance the savory chicken and celery, creating a balanced, refreshing dish.
Ingredients
- 2 cups chicken shredded (store bought rotisserie or homemade poached, cooked
- ½ cup celery chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup pecans toasted if desired*
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon fresh drilled minced (or use 1/2 to 1 teaspoon dried dill)
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ½ teaspoon red pepper flakes optional but recommended***
- croissants bread, toast, buns, rolls, crackers, etc., as desired for serving
Instructions
- To a large bowl, add the shredded rotisserie or poached chicken. You can also dice it as well as used leftover baked or grilled chicken depending on the flavor and if it will mix well for this recipe.
- Add all the remaining ingredients, stir to combine, and taste. If necessary, make any flavor adjustments such as additional salt and pepper, a bit more celery, more chicken if you have it, etc.
- Cover and refrigerate to chill for at least 1 hour before serving as desired. Chicken salad will keep airtight in the fridge for up to 5 days.
Notes
- Substitute chopped walnuts or slivered almonds for toasted pecans, or omit nuts if preferred.
- Brown sugar balances acidity from lemon and mustard; taste before adding to adjust sweetness.
- Red pepper flakes add subtle heat and interest but can be omitted if desired.
- Use cooked chicken of choice: rotisserie, poached, baked, or grilled work well.
- Keep the salad chilled for at least one hour before serving to develop flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 283kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 47mg | 16% |
| Sodium | 541mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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