Classic Chicken Salad
This Classic Chicken Salad is the lunch you make when your brain is fried but your taste buds are still bougie. Creamy, crunchy, herby, and just zesty enough to wake you up — it’s a 15-minute sanity-saver and a total fridge-cleanout win.
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.