Classic Chicken Salad recipe
Classic chicken salad is a versatile and easy-to-make dish that uses rotisserie chicken for added convenience and flavor. This recipe combines shredded rotisserie chicken with a creamy dressing made from mayonnaise, Dijon mustard, and lemon juice. It’s mixed with diced celery, chopped red onion, and optional sweet grapes for a touch of sweetness. Season with salt, pepper, and fresh herbs if desired. Chill before serving for the best flavor. Enjoy this salad on greens, in sandwiches, or as a wrap for a delicious and satisfying meal.
Equipment
- Mixing Bowl: For combining the ingredients
- Knife and Cutting Board: For chopping the celery, red onion, and grapes
- Measuring Cups and Spoon For measuring the mayonnaise, Dijon mustard, lemon juice, and other ingredients
- Mixing Spoon or Spatula For stirring and mixing the salad
- Plastic Wrap: For covering the bowl while chilling
- Refrigerator: For chilling the salad
Ingredients
- 2 cups skinless and boneless Shredded Rotisserie Chicken
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon Juice
- 2 stalks, diced Celery
- 1/4 cup Red Onion finely chopped
- 1/2 cup Sweet Grape halved (optional)
- 2 tablespoons Chopped Fresh Herbs such as parsley or dill, optional
- Salt and Pepper To taste
Instructions
- Prepare the Chicken: Shred or chop the rotisserie chicken into bite-sized pieces.
- Make the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, and lemon juice. Mix well.
- Combine Ingredients: Add the shredded chicken, diced celery, and chopped red onion to the bowl. If using grapes, add them now. Gently fold everything together until well mixed.
- Season: Add salt and pepper to taste. Stir in any fresh herbs if desired.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve on a bed of greens, in a sandwich, or as a wrap.
Notes
- Chicken: Using rotisserie chicken makes this recipe quick and easy, but you can also use leftover cooked chicken or poached chicken breasts if preferred.
- Mayonnaise: For a lighter version, consider substituting Greek yogurt for part or all of the mayonnaise. Adjust the seasoning to taste if you do this, as Greek yogurt can be tangier.
- Grapes: Adding grapes provides a touch of sweetness and contrast to the savory chicken. If you prefer a less sweet salad, you can omit them or substitute with diced apples for a similar crunch.
- Celery and Onion: These add crunch and flavor. Make sure they’re finely diced to blend well with the chicken and dressing.
- Fresh Herbs: Adding chopped fresh herbs like parsley, dill, or chives can enhance the flavor. Feel free to experiment with herbs that you like.
- Seasoning: Adjust the salt and pepper to your taste. You can also add a pinch of paprika or a dash of hot sauce for extra flavor.
- Chill Time: Allowing the salad to chill for at least 30 minutes helps the flavors meld together and improves the overall taste.
- Storage: Chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. It may become slightly more tangy as it sits, so adjust seasoning before serving if needed.
- Serving Suggestions: This chicken salad is versatile. Serve it on a bed of greens, in sandwiches, as a wrap, or with crackers. It also makes a great filling for pita bread or a topping for toast.