Quick Chicken Salad Recipe

This classic chicken salad strikes the perfect balance between traditional comfort food and healthy eating, using tender cooked chicken combined with crisp celery and a lightened-up creamy dressing that doesn't sacrifice any flavor. The addition of Dijon mustard and red onion gives it just the right amount of tang and bite, while keeping the mayonnaise moderate makes it feel fresh rather than heavy. Whether you're meal prepping for the week or need something quick for lunch, this versatile chicken salad works beautifully in sandwiches, wraps, or served over fresh greens.

I started making this chicken salad when I was looking for a healthier lunch option that would still feel satisfying and delicious. My mom used to make something similar at her little luncheonette, and I have such fond memories of eating it on toasted garlic bagels after school. This version captures all those comforting flavors while being lighter and more nutritious. Now I make a big batch every Sunday for the week ahead, and it's become my go-to solution for quick, healthy lunches that actually taste like something I want to eat rather than something I have to eat.

Essential Ingredients and Selection Tips:

• Cooked chicken breast: Use leftover roasted chicken, rotisserie chicken, or poach your own; the meat should be moist and flavorful
• Light mayonnaise: Choose a good-quality brand that still provides creaminess without overwhelming heaviness
• Fresh celery: Select crisp stalks that snap cleanly; they provide essential crunch and fresh flavor
• Red onion: Choose a firm onion with dry, papery skin; red onion adds color and mild bite without being overpowering
• Dijon mustard: Use real Dijon for the best tangy flavor that elevates the entire salad
• Low-sodium chicken broth: Keep some on hand to adjust consistency without adding more mayonnaise

Step-by-Step Instructions:

Prepare your chicken properly:

If using leftover roasted chicken or rotisserie chicken, remove all the skin and bones, then shred or chop the meat into bite-sized pieces. The pieces should be small enough to fit easily on a sandwich but large enough to provide satisfying texture. If you're starting with raw chicken, poach it gently in seasoned broth until it reaches 165°F internal temperature, then let it cool completely before chopping.

Prep vegetables for optimal texture:

Wash and thoroughly dry the celery stalks, then dice them finely into small, uniform pieces that will distribute evenly throughout the salad. The celery should be small enough that it doesn't dominate any single bite but large enough to provide noticeable crunch. Finely dice the red onion into pieces similar in size to the celery, ensuring even distribution of flavor.

Create the flavorful dressing base:

In a large mixing bowl, combine the light mayonnaise and Dijon mustard, whisking them together until completely smooth and well-integrated. The Dijon should be evenly distributed throughout the mayonnaise, creating a cohesive base that will coat all the ingredients evenly. This mixture should be creamy but not too thick.

Combine ingredients systematically:

Add the chopped chicken to the bowl with the mayonnaise mixture, stirring gently to coat all the pieces evenly. Next, fold in the diced celery and red onion, mixing carefully to distribute the vegetables throughout without breaking up the chicken pieces too much. The goal is even distribution while maintaining distinct textures.

Season and adjust consistency:

Season the mixture generously with seasoned salt and freshly ground black pepper, tasting and adjusting as needed. If the salad seems too dry or thick, gradually stir in chicken broth one tablespoon at a time until you reach the desired consistency. The salad should be moist and creamy but not soggy or watery.

Final seasoning and quality check:

Taste the chicken salad and adjust seasonings as needed, adding more salt, pepper, or Dijon mustard to achieve the perfect balance. The flavors should be well-balanced with the chicken as the star, supported by the creamy dressing and fresh crunch from the vegetables. Let the salad rest for 10 minutes to allow flavors to meld.

Chill for optimal flavor development:

Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to marry and develop while the salad reaches the ideal serving temperature. The texture will also improve as the ingredients have time to settle together.

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The ingredient I'm most particular about in this recipe is definitely the Dijon mustard. I used to make chicken salad with just mayonnaise and seasonings, but adding good Dijon mustard was a complete game-changer that transformed it from basic to really special. The mustard adds this subtle tang and depth that brightens all the other flavors without making the salad taste mustardy. It's one of those small additions that makes people ask what your secret ingredient is. I always use real Dijon rather than yellow mustard because it has that perfect balance of sharpness and smoothness that elevates the entire dish.

Chicken Preparation and Texture Mastery

The foundation of excellent chicken salad lies in properly prepared chicken that's moist, flavorful, and cut to the right size. Whether using leftover roasted chicken or cooking specifically for the salad, the meat should be completely cooled before mixing to prevent the mayonnaise from breaking down. The size of the chicken pieces affects both the eating experience and how well the salad holds together - pieces that are too large make messy sandwiches, while pieces that are too small create a paste-like texture.

Vegetable Selection and Preparation Techniques

The vegetables in chicken salad serve multiple purposes beyond just nutrition - they provide essential textural contrast and fresh flavors that prevent the salad from being monotonous. Celery is particularly important because its crispness creates satisfying contrast against the tender chicken and creamy dressing. The key is cutting vegetables to consistent, small sizes that distribute evenly and don't overwhelm the chicken in any single bite.

Dressing Balance and Consistency Control

Creating the perfect dressing consistency requires understanding how different ingredients affect moisture and texture. Using light mayonnaise reduces calories while still providing necessary creaminess, but it can make the salad seem dry. The chicken broth technique allows you to adjust moisture without adding more fat, while the Dijon mustard provides flavor complexity that prevents the salad from tasting bland or one-dimensional.

Make-Ahead Benefits and Storage Strategies

This chicken salad is ideal for meal prep because it actually improves in flavor over time as the seasonings penetrate the chicken and the ingredients meld together. Proper storage in airtight containers prevents the salad from drying out while maintaining food safety. The salad can be prepared up to four days ahead, making it perfect for busy weeks when you need quick, healthy meal options readily available.

Nutritional Optimization and Health Benefits

This lighter version of chicken salad provides excellent nutrition without sacrificing satisfaction. The high protein content from chicken helps maintain energy levels and satiety, while the reduced mayonnaise content keeps calories reasonable. The vegetables add fiber, vitamins, and minerals, making this a well-balanced meal option that supports healthy eating goals without feeling restrictive or boring.

Versatility and Creative Applications

The beauty of this chicken salad lies in its adaptability to different serving styles and dietary preferences. It works equally well in traditional sandwiches, healthy lettuce wraps, or over fresh greens as a hearty salad. The base recipe accepts numerous additions and modifications, allowing you to customize it based on seasonal ingredients, personal preferences, or what you have available in your kitchen.

This chicken salad has become one of my most reliable recipes because it perfectly balances health consciousness with genuine satisfaction and flavor. There's something so comforting about having a container of this ready in the refrigerator, knowing that a good lunch is just minutes away whether I'm working from home or need to pack something for busy days. It reminds me that eating well doesn't have to be complicated or time-consuming - sometimes the best meals come from taking classic recipes and making thoughtful adjustments that improve both nutrition and flavor. Every time I make it, I'm grateful for having a go-to recipe that makes healthy eating feel effortless and delicious.

Frequently Asked Questions

→ Can I use leftover chicken instead of rotisserie?

Yes! Any cooked chicken works great. Just make sure it's cooled and diced into small pieces.

→ How long does chicken salad last in the fridge?

Store covered in the refrigerator for up to 3 days. The flavors actually get better after sitting overnight.

→ Can I make this ahead for meal prep?

Absolutely! This recipe is perfect for meal prep. Make a batch on Sunday and use it all week for lunches.

→ What can I substitute for mayonnaise?

Try Greek yogurt, avocado, or a mix of both for a healthier option. Start with less and add more as needed.

→ How do I keep the celery from getting soggy?

Chop celery just before mixing and pat it dry with paper towels. This keeps the salad crisp and fresh.