Imported from the web

Classic Chicken Salad

Name: Classic Chicken Salad
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cup cooked chicken (chopped or shredded; about 1 rotisserie chicken works perfectly); 0.5 cup mayonnaise (Source range: ⅓–⅔ cup; adjust to your preferred creaminess. Nutrition estimated at the midpoint.); 1 tbsp Dijon mustard; 1 tbsp fresh lemon juice; 0.75 cup celery (diced; about 2–3 stalks); 0.25 cup red onion (diced); 2 tbsp fresh parsley (chopped; optional but recommended); 0.5 tsp salt; 0.25 tsp black pepper

Recipe by Kate Flynn

Imported by Katrina Liao on SeeMeCook

A creamy, refreshing chicken salad with crunchy celery, red onion, and a bright lemon-Dijon dressing. A practical make-ahead lunch that tastes best after chilling.

6 servings45 minAmerican

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Ingredients

3 cup cooked chicken (chopped or shredded; about 1 rotisserie chicken works perfectly)
0.5 cup mayonnaise (Source range: ⅓–⅔ cup; adjust to your preferred creaminess. Nutrition estimated at the midpoint.)
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
0.75 cup celery (diced; about 2–3 stalks)
0.25 cup red onion (diced)
2 tbsp fresh parsley (chopped; optional but recommended)
0.5 tsp salt
0.25 tsp black pepper

Steps

1
Prepare the chicken. If using rotisserie chicken, remove the meat, discard the skin and bones, and chop or shred the meat into bite-sized pieces. If using chicken cooked specifically for this salad, let it cool completely before starting.
2
In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
3
Add the diced celery and red onion to the dressing. Add the chopped parsley if using, and toss to combine. Dice the celery small so it mixes easily into the salad.
4
Add the chopped chicken and stir gently until it is evenly coated in the dressing. Avoid overmixing so the chicken does not break apart too much.
5
Add the salt and black pepper. Taste and adjust the seasoning; if the salad tastes flat, add a little more salt or another squeeze of lemon juice, as suggested in the source.
6
Cover the bowl and refrigerate for at least 30 minutes before serving so the flavors can blend.

Notes

The structured data lists a 15-minute prep time and 15-minute total time, but also explicitly instructs chilling for at least 30 minutes; total time here includes that minimum chill. The source also suggests refreshing salad that has dried out overnight with 1–2 tablespoons mayonnaise. Do not freeze the finished salad; mayonnaise can separate when thawed. Optional customizations mentioned in the article include grapes or diced apple, honey, and chopped nuts, but they are not part of the structured base ingredient list.