When I think of summer afternoons at my grandmother’s house, I can still smell the clean snap of **celery** and the tang of **mayo** coming from her little kitchen. She’d chop with a rhythm, hum an old song, and slide a bowl of this chicken salad across the table that tasted like sunshine and porch swings. I learned to love the contrast — tender chicken against crisp celery, cool mayo brightened with a squeeze of lemon. It never pretended to be fancy; it just hit the spot. I’ll show you my straightforward method for the same comforting, creamy chicken salad that you’ll want on sandwiches, atop greens, or simply licked from the spoon when nobody’s looking.
Quick Facts
Yield: Serves 4
Prep Time:15 minutes
Cook Time:20 minutes (if poaching)
Total Time:35 minutes
Why This Recipe is Awesome
This chicken salad tastes like a warm hug and takes almost no effort. It delivers crunchy, celery-forward texture, silky **mayonnaise** richness, and a bright lemony finish that keeps it from feeling heavy. It’s so simple even your deli clerk will be jealous. Perfect for sandwiches, picnic tubs, or spooned onto buttered toast — and it keeps beautifully in the fridge so you can snack all week.
Ingredients
For the Main Dish:
2 cups cooked chicken, shredded or chopped (about 10–12 oz
3/4 cup mayonnaise (use full-fat for best texture)
1 cup celery, finely chopped (about 2–3 stalks)
1/4 cup red onion, finely minced (optional, milder than yellow)
1 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1/2 tsp kosher salt (adjust to taste)
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh parsley or dill (optional for color)
1/4 cup toasted chopped walnuts or sliced almonds (optional for crunch)
For the Sauce / Garnish (if applicable):
Extra lemon wedges for serving
Butter lettuce leaves or sandwich bread, for serving
How I Make It
Step 1:
Start by preparing the chicken. If you use a store-bought rotisserie chicken, shred the meat and skip to Step 2 — the shortcut that saves your evening. If you poach breasts, place 2 boneless skinless chicken breasts in a saucepan, cover with water or low-sodium chicken broth, add a smashed garlic clove and a bay leaf, and bring to a gentle simmer. Lower heat and simmer for 12–15 minutes until an instant-read thermometer hits 165°F. The chicken will smell subtly savory and feel springy to the touch. Remove and let rest.
Step 2:
While the chicken cools, chop your vegetables. You’ll hear a satisfying crunch when you chop the **celery** — that sound signals freshness. Mince the onion very fine if you use it; raw onion can overwhelm a delicate salad. Toss the celery and onion into a mixing bowl and add the chopped herbs and nuts if you’re using them.
Step 3:
In a separate bowl, whisk together the 3/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon, salt, and pepper until glossy and smooth. Taste: you want a bright, slightly tangy base that complements the chicken without smothering it. Fold the shredded chicken into the dressing and then fold in the celery mixture. Use a gentle hand so the chicken stays tender — overworking makes it stringy.
Step 4:
Check seasoning and texture. If the salad feels too dry, add another tablespoon of mayo or a splash of milk to loosen. If it tastes flat, add a pinch more salt or a squeeze more lemon. The salad should look creamy with visible specks of green and the occasional nut for crunch. Let it chill at least 15–20 minutes to let flavors marry; you’ll notice the lemon and Dijon soften and meld into something more cohesive.
Step 5:
Finish with a final flourish: a grind of pepper, extra chopped herbs, and a handful of toasted nuts for nuttiness and texture. Serve scooped into butter lettuce cups for a light lunch, atop toasted sourdough for crunch, or piled high in a sandwich. If you like it cold and firm, keep it chilled until serving.
Pro Tips
Use a rotisserie chicken to cut cooking time and add extra flavor when you’re short on time.
For extra creaminess, swap half the mayo for plain Greek yogurt — it brightens flavor and adds tang without thinning the salad too much.
Toast nuts in a dry skillet for 2–3 minutes until fragrant; they’ll add a warm, toasty note and crunchy contrast.
If chopping celery in advance, soak in ice water for 10 minutes to revive snap and color before adding to the salad.
Common Mistakes to Avoid
Skipping preheating: Classic rookie move. It changes texture and bake time.
Overmixing: Leads to dense or chewy results. Mix until just combined.
Guessing cook time: Always use visual cues or a timer, not just vibes.
Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
Swap chopped chicken for cubed, firm tofu for a vegetarian version — press tofu well and toss in a little soy or lemon for flavor.
Replace mayonnaise with plain Greek yogurt for a lighter texture and tang; it thins the dressing slightly but bumps protein.
Use vegan mayo for a dairy-free option — keeps it creamy without dairy.
Gluten-free? Serve on GF bread or lettuce cups — the salad itself is naturally gluten-free.
Variations & Tips
Spicy kick: Stir in 1–2 tsp Sriracha or chopped pickled jalapeños for heat.
Sweet & fruity: Add 1/3 cup chopped apple or grapes for a little sweetness and extra crunch.
Curried twist: Replace Dijon and lemon with 1 tsp curry powder and 2 tbsp mango chutney for a warm, exotic note.
Kid-friendly: Omit onion and nuts; dice everything small and keep the dressing simple — kids love the creamy texture.
Herb-forward: Double the fresh herbs (tarragon, dill, parsley) for a bright, gardeny flavor.
Creative twist: Fold in roasted corn kernels and a dash of smoked paprika for a slightly smoky summer salad.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes! Make it up to 2–3 days ahead and store in an airtight container in the fridge. The celery will soften a bit over time; if you want maximum crunch, fold freshly chopped celery in right before serving.
Can I double the recipe?
Sure thing. Just double the ingredients and use a larger bowl. No changes to the dressing proportions unless you want it saucier — then add mayo by tablespoon until you like the texture.
Can I substitute butter with oil?
Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
How do I know it’s done?
For poached chicken, check with an instant-read thermometer — it should reach 165°F. Visually, cooked chicken looks opaque, flakes easily, and feels springy. The salad itself is done when dressing coats pieces evenly and flavors taste balanced.
What if I don’t have ingredient X?
Swap celery with thinly sliced fennel for a licorice-y crunch or use chopped cucumber in a pinch. No Dijon? Use a bit of yellow mustard plus an extra squeeze of lemon.
How I Like to Serve It
I love this chicken salad piled into soft croissants for a lazy Sunday brunch, spooned into crisp lettuce cups for a low-carb lunch, or topped on mixed greens with a drizzle of olive oil for a quick dinner. For picnics and potlucks, scoop it into a pretty bowl and garnish with herbs — it always looks inviting and disappears fast. Pair it with iced tea or a crisp white wine on warm days.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. If you plan to reheat chicken, heat to an internal temp of 165°F before serving.
If you want extra flavor, poach chicken in low-sodium broth with aromatics (garlic, bay leaf) and refrigerate before shredding.
Final Thoughts
Closing: Go make a big batch, invite someone over, or tuck it into your lunchbox — this classic chicken salad will comfort and satisfy, no fuss required. Now go impress someone — or just yourself — with your homemade masterpiece!
Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
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