Classic chicken salad with celery and mayonnaise

I still remember the summer my mom let me “help” make chicken salad — she handed me a wooden spoon and a bowl twice my size and declared me the official celery chopper. The kitchen smelled faintly of lemon and mayo; crunchy little celery flecks snapped between my teeth as I tasted for the millionth time. That simple ritual turned into every picnic, every lunchbox, and more potluck requests than I can count. This version keeps that comfort: tender chicken, crisp **celery**, creamy **mayonnaise**, and a little zip of **Dijon** and lemon. It feels like a hug tucked between two slices of bread.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes (poaching) — or use a store-bought rotisserie chicken
• Total Time: 30 minutes

Why This Recipe is Awesome

This chicken salad tastes like summer on a plate: bright, creamy, and crunchy all at once. It comes together in no time, so you can skip the fussy stuff and still impress. The texture contrasts — soft shredded chicken and crisp **celery** — keep every bite interesting, and the tang from **lemon** and **Dijon mustard** lifts the richness of the **mayonnaise**. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 3 cups cooked chicken, shredded or diced (about 1 lb cooked; poach 2 boneless skinless chicken breasts or use 1 rotisserie chicken)
• 1 cup celery, finely diced (about 2-3 stalks)
• 1/3 cup red onion, finely minced (optional — for a mild bite)
• 3/4 cup mayonnaise (use your favorite; light or regular)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice (about half a lemon)
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley (optional — bright herb note)
• 1/3 cup chopped toasted almonds or chopped pickles (optional for crunch or tang)

For the Sauce / Garnish (if applicable):

• Extra lemon wedges for serving
• Soft lettuce leaves or bread for serving
• Sprinkle of paprika or chives for color

How I Make It

Step 1:

If you cook chicken, I like to poach it gently: add 2 chicken breasts to a pot and cover with cold water by an inch. Add a bay leaf and a smashed clove of garlic if you like. Bring to a gentle simmer, then lower the heat and cook for about 12–15 minutes. I check one piece with an instant-read thermometer — stop at 165°F. The kitchen smells mellow and soothing as it cooks.

Step 2:

Cool the chicken slightly, then shred with two forks or chop into bite-sized pieces. In a large bowl, combine the shredded chicken, diced **celery**, and minced red onion. I love the white and green flecks — they make the salad look fresh and lively.

Step 3:

Make the dressing: whisk together the **mayonnaise**, **Dijon mustard**, **lemon juice**, salt, and pepper. Taste as you go — I usually add a little more lemon for brightness. Pour the dressing over the chicken mixture and fold gently with a spatula until everything gets coated. Listen for that quiet swish as you stir; it’s oddly satisfying.

Step 4:

Fold in the parsley and your choice of crunchy add-ins (toasted almonds, chopped pickles, or even a few halved grapes if you like sweet notes). Chill for at least 20–30 minutes if you can — the flavors knit together and the texture firms up. If you’re impatient (I am), you can serve right away; it still sings.

Step 5:

Serve scoops of chicken salad on crisp lettuce leaves, between slices of crusty bread, or on a buttery croissant. Garnish with a lemon wedge, a sprinkle of paprika, or extra chives. I always make a little extra — leftovers make perfect salads, sandwiches, or snack scoops on cucumber rounds.

Pro Tips

• Poach chicken in unsalted water and add flavor with an onion half, a bay leaf, or peppercorns — small touches add big aroma without extra effort.
• If your mayonnaise feels heavy, swap up to half for plain Greek yogurt for a tangier, lighter result.
• Cut the celery on the diagonal for prettier, crisper pieces that hide less in a sandwich.
• Toast nuts in a dry skillet until fragrant (about 3–4 minutes) — they add a nutty pop that lifts the whole 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

• For a dairy-free option, use a plant-based mayonnaise — flavor stays classic, texture stays creamy.
• Swap chicken for shredded roasted turkey or canned tuna in a pinch; both change flavor but keep the texture profile.
• Vegetarian swap: use firm, shredded tofu tossed with a touch of soy and lemon to mimic chicken texture.
• Replace up to half the mayo with plain Greek yogurt — you’ll get tang and fewer calories.
• Gluten-free? Serve in lettuce cups or on gluten-free bread — naturally compliant and delicious.

Variations & Tips

• Spicy: add 1 tsp sriracha or chopped jalapeño for a kick.
• Kid-friendly: swap red onion for finely chopped apple for sweet crunch that kids love.
• Herby: stir in dill, tarragon, or basil for a garden-fresh twist.
• Crunchy twist: use toasted pepitas or chopped walnuts instead of almonds.
• Mediterranean: fold in chopped olives, feta, and a drizzle of olive oil for a salty, briny note.
• Curried: stir in 1 tsp curry powder and a pinch of mango chutney for a warm, exotic profile.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chicken and dressing up to a day ahead, then toss them together before serving, or combine and refrigerate up to 3 days. Keep it chilled and fresh — it tastes best cold.

Can I double the recipe?

Sure thing. Double everything and use a larger bowl. If you double and plan to chill, give it a gentle stir before serving since dressings can settle.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if the recipe calls for melted butter in a different application.

How do I know it’s done?

For poached chicken, cook until the internal temp reaches 165°F and the meat looks opaque and flakes easily. For store-bought chicken, look for fully cooked, tender pieces that shred without much force.

What if I don’t have ingredient X?

Out of celery? Use finely chopped fennel or cucumber for crunch. No Dijon? Use a bit of yellow mustard plus extra lemon for balance.

How I Like to Serve It

I pile this chicken salad on thick slices of sourdough for a lazy Saturday lunch, or spoon it into butter lettuce for a light summer supper. It works perfectly at potlucks — people always ask for the recipe — and makes brilliant picnic sandwiches (wrap tightly and tuck in a cooler). Pair it with crisp pickles, kettle chips, or a simple green salad and an icy lemonade.

Notes

• Store in an airtight container in the fridge up to 3 days. Stir before serving if the dressing separates slightly.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go make a batch — it’ll brighten your lunch, win over friends, and probably get you an invited spot at the next picnic. Enjoy that crunchy celery snap and creamy, lemony goodness!