Chicken Salad Recipe: A Fresh & Flavorful Meal for Any Day
A simple, creamy chicken salad filled with crunchy vegetables and fresh herbs—perfect for lunch, dinner, or meal prep. Quick, easy, and customizable!
Equipment
- Knife and chopping board
- Mixing Bowl
- Spoon or spatula for stirring
- Measuring cups and spoons
- Can opener (for optional ingredients like nuts or fruits)
- Plate or serving dish
Ingredients
- 2 cups cooked chicken breast shredded or diced
- 1/2 cup mayonnaise can substitute with Greek yogurt for a lighter version
- 1/2 cup celery chopped
- 1/4 cup red onion finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice fresh
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: Grapes nuts, or dried cranberries for extra flavor
Instructions
- Prepare the Chicken: If using leftover cooked chicken, shred it into bite-sized pieces. If using raw chicken breast, cook it in a skillet over medium heat for 7-10 minutes, then shred.
- In a spacious bowl, mix mayonnaise, mustard, lemon juice, salt, and pepper.
- Add chicken, celery, onion, and parsley.
- Mix until everything is well coated.
- Chill in the fridge for 30 minutes before serving for best flavor.
Notes
This chicken salad is perfect for customizing! Feel free to add a little extra zing by incorporating a dash of hot sauce or chili flakes for some heat, or mix in sweet elements like raisins or apples for a fun contrast. The recipe is also great for meal prep—store it in an airtight container in the fridge for up to 3 days. Serve it as a light lunch, on a sandwich, in a wrap, or even on top of a salad for a refreshing meal.