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I’m excited to share my easy chicken salad recipe with you! It’s a classic recipe that’s great for a quick lunch or meal prep. It’s also healthier, full of protein, and low in carbs.
You can make this delicious chicken salad in just 15 minutes. It’s great in sandwiches, on greens, or wrapped in lettuce. Plus, it keeps fresh in the fridge for up to 5 days, perfect for busy days.
Get ready to love this simple, tasty, and easy classic chicken salad. Let’s start making your new favorite quick lunch!
5 Reasons You’ll Love This Recipe
I’m excited to share why this chicken salad sandwich recipe will be your new favorite. It’s full of flavor and easy to make. Here are the top reasons you’ll love it.
First, it’s quick and easy. You can make this tasty dish in just 15 minutes. It’s perfect for busy days when you need a fast meal!
This recipe is also super versatile. You can serve it as a classic sandwich, wrap it in a tortilla, or top a fresh salad. You have many options!
- Healthy twist: I use light mayo and Greek yogurt to keep it nutritious without sacrificing taste.
- Flavorful ingredients: Dijon mustard, celery, and red onion add a delicious punch to every bite.
- Make-ahead friendly: Prep it on Sunday and enjoy it all week long. It stays fresh for up to 5 days in the fridge.
Trust me, once you try this chicken salad, you’ll wonder how you ever lived without it. It’s the perfect mix of creamy, crunchy, and savory flavors. You’ll want to have it again and again.
This chicken salad is my go-to for potlucks and picnics. Everyone always asks for the recipe!
Exact Ingredients List (+ Possible Substitutes)
I love making chicken salad sandwiches with a mix of flavors and textures. Here’s my go-to list of ingredients:
- 12 ounces cooked chicken breast, finely chopped
- 1/3 cup light mayonnaise
- 1/2 cup celery, chopped
- 1/3 cup red onion, diced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon seasoned salt
- Black pepper to taste
Sometimes I add 2 tablespoons of chicken broth for extra moisture. Feel free to swap ingredients based on your taste or dietary needs. Greek yogurt can replace light mayonnaise for a tangier flavor. If red onion is too strong, try scallions or chives instead.
- Diced apples or grapes for sweetness
- Chopped nuts for crunch
- Dried cranberries or cherries for tartness
- Diced pickles for a salty kick
- Fresh herbs like dill or parsley for extra flavor
Mix and match these ingredients to create your perfect chicken salad sandwich. The possibilities are endless!
Instructions
I start by gathering all my ingredients in a medium bowl. First, I combine finely chopped cooked chicken breast with light mayonnaise. Then I add chopped celery and diced red onion for extra crunch and flavor.
Next, I mix in Dijon mustard for a tangy kick. To season, I sprinkle in some salt and black pepper. I mix well, making sure all ingredients are evenly distributed.
If the mixture looks a bit dry, I add a splash of chicken broth – no more than 2 tablespoons. This helps keep the salad moist and flavorful. I always season to taste, adjusting the salt and pepper as needed.
For the best chicken, I like to poach it. Here’s my quick method:
- Cover chicken breast with broth in a small pot
- Add salt, pepper, and celery
- Bring to a boil, then reduce heat and simmer for 5 minutes
- Remove from heat, cover, and let sit for 15-20 minutes
- Check that internal temperature reaches 160°F
- Cool and chop finely
Once everything is combined and seasoned to perfection, I serve immediately. If not eating right away, I cover and refrigerate. This chicken salad is perfect for sandwiches, wraps, or even on its own!
Tips, Tricks & Storing
I love meal prep, and this chicken salad is perfect for it! You can make a big batch. Then, refrigerate it for up to 5 days in an airtight container. Just give it a quick stir before serving.
It’s a great way to have a tasty lunch ready all week.
While the prepared salad doesn’t freeze well, you can still make it freezer-friendly. I often dice and freeze chicken in advance. When I’m ready to make the salad, I thaw the chicken and mix it with the other ingredients.
It’s a real time-saver!
Got leftover chicken? Use it! Roasted or rotisserie chicken works great in this recipe. If your salad turns out a bit dry, try adding a splash of chicken broth or Greek yogurt.
It’ll moisten the mix without extra calories. For a dairy-free version, I stick to mayonnaise and chicken broth only.
Remember, the key to a great chicken salad is in the details. Play around with the ingredients to find your perfect blend. Happy eating!