Classic Chicken Salad
Classic Chicken Salad That Saved My Sanity
because I was too tired to cook but too hungry to skip lunch
OK, so let me set the scene for you, girl. It was one of those afternoons. You know the type — I had a thousand tabs open in my brain, absolutely no plan for lunch, and my fridge was giving me nothing but vibes and a leftover rotisserie chicken. I was this close to just eating crackers and hummus (again), but then I thought, wait… what if we bring back the classic?
That’s how this dreamy, creamy, crunchy, herby Classic Chicken Salad came into my life like a sweet little accident. I wasn’t trying to be fancy. I wasn’t planning on writing a recipe. I was just hungry and tired and needed something that felt like a hug in a bowl. And babe, this was it. It turned out so good, I literally licked the spoon. Twice.
Also, let’s be honest — it’s the kind of recipe that makes you feel like you’ve got your life together, even if you’re eating it in yesterday’s sweatpants. And the best part? It took maybe 15 minutes to throw together (with a few laughs and a minor mayo incident… more on that later).
Why I Keep Coming Back to This Classic Chicken Salad
You know those recipes that just become your go-to because they always get it right? That’s this salad for me.
Every time I make it, I’m shocked at how something so simple can taste so fancy. I’ve served it at brunches with the girls, packed it in mason jars for park picnics, and even handed it to my brother when he claimed there was “nothing to eat.” (He inhaled it.)
One time, it literally saved my day when I had unexpected guests and zero energy — I tossed this together with some crackers and lemon water, and they thought I planned the whole thing. I just smiled and nodded like the domestic goddess I pretend to be.
What You’ll Need (your grocery love list)
Let’s talk ingredients, babe. Here’s what you’ll need to make this little bowl of joy:
- 2 cups cooked chicken, shredded or chopped (rotisserie is your BFF here)
- 1/2 cup mayonnaise (don’t come for me — the creamy magic is real)
- 1 tablespoon Dijon mustard (she adds a little zing-zing)
- 1/4 cup red onion, finely chopped (for that little kick of drama)
- 1/3 cup celery, chopped (crunch queen)
- 1 tablespoon fresh parsley, chopped (I mean, she’s optional but fabulous)
- Salt and pepper, to taste (always taste, babe)
- Squeeze of lemon juice (just trust me)
Maria’s Pro Tip: If your chicken’s a lil’ dry, stir in a tiny splash of olive oil before the mayo. It’s like a glow-up for leftovers.
How to Make My Chick-Chick Salad Surprise
Step 1 – Shred Like a Queen
Grab that chicken and either chop it up or get in there with your hands and shred it like you mean it. Honestly, I used my fingers — not cute, but effective. If it’s cold from the fridge, zap it for 20 seconds. Nobody wants sad, stiff chicken.
Step 2 – Mix It All Up Like You’re in a Cooking Show
In a big bowl (give yourself space to shine), mix the mayo, mustard, lemon juice, salt, and pepper. Give it a taste. Does it zing? Does it sing? Good. Then toss in the chicken, red onion, celery, and parsley. Stir gently — you want everything coated, not mashed.
Step 3 – Chill, Babe
Pop it in the fridge for 20 minutes if you can wait. I almost never do. But girl, if you let it sit a bit, the flavors marry and become next level. Like a rom-com, but with chicken.
Step 4 – Serve It However You Feel
On toast? A croissant? Lettuce cups for your clean-girl era? Crackers and a fork while watching Netflix? All valid, all fabulous.
Maria’s Tricks That Take It Next-Level
- Greek yogurt swap: Half mayo, half plain Greek yogurt. I tried this when I ran out of mayo and loved it. Tangy, creamy, still dreamy.
- Add grapes or apple: I know it sounds weird, but a little sweet crunch? Obsessed.
- For brunch vibes: Serve it in mini phyllo cups with a sprinkle of paprika. I felt like I was hosting Bridgerton.
- Storage tip: Keep it in an airtight container for up to 3 days. Stir before serving — she might get a little separation anxiety in the fridge.
FAQ (Stuff I Learned the Messy Way)
Can I use canned chicken?
I tried it once during a lazy girl week. It works, but it’s softer and needs more seasoning. Still worth it when you’re in survival mode.
What if I hate mayo?
Girl, I hear you. Try Greek yogurt or mashed avocado. Just don’t skip the lemon and mustard — they keep the flavor alive.
How long does it last?
Mine usually disappears in 24 hours (oops), but you can totally store it for up to 3 days. Just stir it before eating because the dressing can separate.
Can I make it low-carb or keto?
Yup! Serve it in lettuce wraps or with cucumber slices. One time I used bell pepper boats and felt like a veggie goddess.
Can I add eggs?
Yes, queen. Chopped boiled eggs turn this into a protein party. I did it once by accident and now I do it on purpose.
Final Thoughts from Maria (and her messy kitchen)
So here we are, babe — just two gals, one classic chicken salad, and a whole lot of love. I didn’t expect this recipe to become such a staple, but it’s like that friend who always shows up when you need her most. Reliable, comforting, a little crunchy, and always down to chill.
If you try it, please tag me or leave a comment — I live for seeing your creations (and your variations). Make it yours, switch it up, double the Dijon… whatever brings you joy.
Until the next mess, stay delicious.
With love,
Maria
Classic Chicken Salad
Equipment
- Medium mixing bowl
- Cutting board + knife
- Measuring spoons
- Forks or clean hands for shredding
- Airtight container for leftovers
Ingredients
- 2 cups cooked chicken shredded or chopped (rotisserie is your BFF here)
- 1/2 cup mayonnaise don’t come for me — the creamy magic is real
- 1 tablespoon Dijon mustard she adds a little zing-zing
- 1/4 cup red onion finely chopped (for that little kick of drama)
- 1/3 cup celery chopped (crunch queen)
- 1 tablespoon fresh parsley chopped (I mean, she’s optional but fabulous)
- Salt and pepper to taste (always taste, babe)
- Squeeze of lemon juice just trust me
Instructions
Shred Like a Queen
- Grab that chicken and either chop it up or get in there with your hands and shred it like you mean it. Honestly, I used my fingers — not cute, but effective. If it’s cold from the fridge, zap it for 20 seconds. Nobody wants sad, stiff chicken.
Mix It All Up Like You’re in a Cooking Show
- In a big bowl (give yourself space to shine), mix the mayo, mustard, lemon juice, salt, and pepper. Give it a taste. Does it zing? Does it sing? Good. Then toss in the chicken, red onion, celery, and parsley. Stir gently — you want everything coated, not mashed.
Chill, Babe
- Pop it in the fridge for 20 minutes if you can wait. I almost never do. But girl, if you let it sit a bit, the flavors marry and become next level. Like a rom-com, but with chicken.
Serve It However You Feel
- On toast? A croissant? Lettuce cups for your clean-girl era? Crackers and a fork while watching Netflix? All valid, all fabulous.
Notes
- Short on mayo? Use half Greek yogurt for a tangy twist that still feels creamy.
- Make it fancy: Add halved grapes, chopped apple, or toasted almonds for a glow-up.
- Storage: Keeps well in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving!
- Serving ideas: On toast, inside a croissant, in lettuce cups, with crackers, or straight off the spoon — all valid.
