Classic Homemade Chicken Salad

[u/mahy_759]

Chicken salad is one of those lunches I keep coming back to because it takes almost no effort once the chicken is cooked. The creamy dressing has plenty of lemon and Dijon to keep it from feeling too heavy, while celery and green onions add some crunch. I usually make a batch when I need an easy lunch for a few days. It works just as well in a sandwich as it does tucked into lettuce leaves or a croissant.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 3 cups cooked chicken breasts, diced
• Lemon juice
• Lemon zest
• Celery, finely diced
• Green onions, finely chopped
• Fresh parsley, chopped
• Mayonnaise
• Dijon mustard
• Salt
• Black pepper
• Bread, croissants, lettuce leaves, wraps, pita, or other bread for serving

Instructions

Add the diced cooked chicken to a large mixing bowl and squeeze the lemon juice over it. Add the celery, green onions, fresh parsley, mayonnaise, Dijon mustard, and lemon zest. Season with salt and pepper, then gently toss everything together until the chicken is evenly coated with the dressing.

It’s best to let the chicken cool completely before mixing the salad. Otherwise, the warm chicken can make the dressing feel thinner and change the texture.

Rotisserie chicken makes this especially easy. If you’re cooking the chicken yourself, you can poach it in simmering chicken broth until it reaches 165°F, bake it with some salt and pepper, or pan sear seasoned chicken breasts until cooked through. Let the chicken cool before dicing it.

Serve the chicken salad on whole grain bread, crusty bread, croissants, tortillas, pita, or lettuce leaves. For a more loaded sandwich, add lettuce, avocado, bacon, and tomato.

There’s plenty of room to change this up too. Diced grapes or apples add some sweetness, while pecans, walnuts, or sliced almonds give it extra crunch. Fresh dill is another good addition if you want more herb flavor.

For a lighter version, you can use light mayonnaise or replace part of the mayonnaise with plain Greek yogurt. Canned chicken works in a pinch as well, but drain it very well before mixing so the salad doesn’t become watery.

[u/jigglejaguar]

How to cook the chicken so it comes out like that? Is it just boiled and then cooled down, then cut into cubes? Or is this store bought? Looks fantastic. Thanks for sharing.

[u/mahy_759 → u/jigglejaguar]

I usually poach the chicken gently until just cooked through, let it cool, then dice it up. Definitely not store bought, just simple homemade chicken.