5.0 from 36 votes
Classic Chicken Salad Recipe
Start with leftover chicken and this Chicken Salad recipe takes just 5 minutes to toss together. Ideal for meal prep or a quick make-ahead lunch idea, this Chicken Salad can be dressed up with your favorite mix-ins and herbs.
Prep Time
5 mins
Total Time
5 mins
Servings: 10 servings (3/4 cups each)
Calories: 260 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
- 1 cup mayonnaise or to taste (see note 1)
- 1 tablespoon lemon juice from half a lemon (see note 2)
- 1 tablespoon celery seed (see note 3)
- Salt and freshly ground black pepper
- 6 cups cooked chicken shredded (see note 4)
- 3 ribs celery finely chopped
- 2 tablespoons Minced freshly parsley
Instructions
- In a medium bowl, whisk together mayonnaise, lemon juice, celery seed, salt, and freshly ground black pepper. (I like 1 teaspoon salt and 1/2 pepper.)
- Add chicken, celery, and parsley. Toss to combine. Serve immediately or cover and chill until serving.
Cup of Yum
Notes
- Mayonnaise: I love Hellman's, Duke's, and Best Foods, but any brand will work. (Just skip Miracle Whip or other mayo-style dressings.) Not a fan of mayo? Simply use an equal amount of plain Greek yogurt.
- Lemon juice: This citrusy, acidic element makes the flavors really pop. You could also opt for any kind of vinegar, like white vinegar, champagne vinegar, or apple cider vinegar.
- Celery seed: I really like celery seed in chicken salad. But if you don't have it and you don't want to buy it, feel free to omit it entirely.
- Chicken: Leftover rotisserie chicken works great in this recipe. (Starting from scratch with a package of chicken breasts? See below; I'll walk you through how to cook the protein for this Chicken Salad.) Come Thanksgiving, try this same concept with leftover turkey instead of chicken.
- Yield: This recipe makes about 7 1/2 cups of Chicken Salad, enough for 10 sandwiches, wraps, or salads with 3/4 cup Chicken Salad per person.
- Storage: Transfer extra Chicken Salad to an airtight container and refrigerate for up to 4 days.
Nutrition Information
Serving
0.75 cups
Calories
260kcal
(13%)
Carbohydrates
1g
(0%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
181mg
(8%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
124IU
(2%)
Vitamin C
2mg
(2%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings (3/4 cups each)
Amount Per Serving
Calories 260
% Daily Value*
| Serving | 0.75 cups | |
| Calories | 260kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 181mg | 8% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.