Creamy Chicken Salad
Yield: 4 servings
Prep time: 15 minutes
Chill time: 30 minutes
Total: 45 minutes
Ingredients
Chicken salad
- 3 cups (about 450 g) cooked chicken, shredded or finely chopped
- ½ cup mayonnaise
- ¼ cup finely diced red onion
- ½ cup finely diced celery
- 2 tbsp fresh dill, chopped
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼–½ tsp salt, to taste
Optional additions
- 2 tbsp finely chopped dill pickles
- 1–2 tbsp pickle juice
- 1 hard-boiled egg, chopped
- ¼ cup shredded cheddar cheese
- 1–2 tbsp chopped green onion
- A pinch of paprika
Instructions
- Prepare the chicken.
Use completely cooked chicken. Remove skin and bones, then shred or finely chop it. Allow it to cool before mixing. - Prepare the vegetables.
Finely dice the celery and red onion. Chop the dill. - Make the dressing.
In a separate bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, and salt. - Combine.
Place the chicken, celery, red onion, and dill in a large bowl. Pour the dressing over everything. - Mix gently.
Stir until all of the chicken is evenly coated. Don’t overmix, or the salad can become mushy. - Adjust the flavor.
Add more lemon juice for brightness, Dijon for tang, or salt and pepper to taste. For a pickle-style chicken salad, add chopped pickles and a splash of pickle juice. - Chill.
Cover and refrigerate for at least 30 minutes. This allows the flavors to develop. - Serve.
Serve cold on lettuce leaves, with cucumber, in a low-carb wrap, or simply eat it with a spoon.
Storage
Keep refrigerated in an airtight container and use within 3–4 days. Don’t leave chicken salad at room temperature for more than about 2 hours.
Nut information
Naturally nut-free: Yes.
There are no nuts in the basic recipe.
However, check packaged ingredients if allergies are important:
- Mayonnaise — usually nut-free, but check the label.
- Dijon mustard — check the manufacturer’s allergen statement.
- Pickles — generally nut-free, but check the label.
- Cheese — usually nut-free.
- Chicken — naturally nut-free.
Nut-containing variations: If you want crunch, you can add ¼ cup chopped walnuts, pecans, or almonds, but these make the recipe no longer nut-free.
For a nut-free crunchy texture, use celery, cucumber, or sunflower seeds instead.
Q&A
Q: Can I use canned chicken?
Yes. Drain it very well and shred it with a fork.
Q: Can I use rotisserie chicken?
Yes. Remove the skin and bones, then shred the meat. Taste before adding salt because rotisserie chicken can already be salty.
Q: Can I replace mayonnaise?
Yes. Replace all or part of it with plain Greek yogurt for a lighter, higher-protein version.
Q: Can I add eggs?
Yes. Add 1–2 chopped hard-boiled eggs for extra protein and richness.
Q: Can I make it low-carb?
Yes. The basic recipe is naturally low in carbohydrates. Serve it over lettuce or cucumber instead of bread or crackers.
Q: Can I add pickles?
Absolutely. Chopped dill pickles and 1–2 teaspoons of pickle juice add excellent tang and crunch.
Q: Can I add nuts?
Yes. Walnuts, pecans, or almonds work well. Add about 1–2 tablespoons chopped nuts per serving.
Q: How do I keep it nut-free?
Don’t add nuts, and check the labels of mayonnaise, mustard, pickles, and other packaged ingredients for allergen warnings.
Q: How long does it last?
Store covered in the refrigerator and use within 3–4 days.
Q: Can I freeze chicken salad?
It’s generally not recommended because mayonnaise-based dressing can separate and become watery after thawing.
Q: Why is my chicken salad dry?
Add a little more mayonnaise or Greek yogurt, 1 tablespoon at a time. A splash of lemon juice or pickle juice can also help.
Q: Why is my chicken salad watery?
Excess moisture from vegetables or pickles can cause this. Drain ingredients well and add dressing gradually.
