Description
A creamy, savory, and classic Southern chicken salad recipe perfect for sandwiches, crackers, or lettuce wraps.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup mayonnaise (Duke's or Hellmann's recommended)
1/2 cup celery, finely diced
1/4 cup red onion, finely minced (optional)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard (optional, for tang)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Pinch of paprika (for garnish, optional)
Instructions
Step 1: If not already cooked, poach or bake chicken breasts until thoroughly cooked. Let cool slightly, then shred or dice into small, even pieces. Set aside.
Step 2: In a large bowl, combine the shredded or diced chicken, mayonnaise, finely diced celery, and minced red onion (if using).
Step 3: Add the lemon juice, Dijon mustard (if using), salt, and black pepper to the bowl. Mix gently until all ingredients are well combined and the chicken is evenly coated. Be careful not to overmix.
Step 4: Taste the chicken salad and adjust seasonings as needed. You may want to add more salt, pepper, or a pinch of sugar for balance.
Step 5: Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-3 hours, to allow the flavors to meld and chill thoroughly before serving.
Step 6: Serve chilled on bread, croissants, lettuce cups, or with crackers. Garnish with a pinch of paprika if desired.
Notes
For extra flavor, consider adding a pinch of dried dill or a hard-boiled egg, finely chopped. Always use good quality mayonnaise for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for chicken)
- Category: Lunch
- Method: Mixing, Chilling
- Cuisine: Southern American
Nutrition
- Serving Size: 1/2 cup
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
