Go Back
Chicken Salad With Celery

Chicken Salad With Celery and Mayo - Simple, Classic, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works well)
  • 3–4 celery stalks, finely diced (about 1 cup)
  • 1/2 small red onion or 2 scallions, finely minced
  • 1/2 cup mayonnaise (plus more to taste)
  • 1–2 teaspoons Dijon mustard
  • 1–2 tablespoons fresh lemon juice
  • 1–2 tablespoons fresh parsley or dill, chopped (optional)
  • Salt and black pepper, to taste
  • Optional add-ins: 1/3 cup sliced almonds or chopped walnuts, 1/3 cup halved red grapes or diced apple, 1 tablespoon capers, a pinch of garlic powder

Instructions
 

  • Prep the chicken: Use leftover roasted chicken, poached chicken, or a rotisserie chicken. Chop or shred into bite-size pieces. Aim for a mix of textures, not too fine.
  • Dice the vegetables: Finely chop the celery and onion or scallions. Keep pieces small so they blend evenly without overpowering each bite.
  • Make the dressing: In a large bowl, stir together mayonnaise, Dijon, lemon juice, a pinch of salt, and pepper. Taste and adjust the acidity or creaminess to your liking.
  • Combine: Add the chicken, celery, and onion to the bowl. Fold gently until everything is evenly coated. If using herbs or add-ins (like nuts or grapes), mix them in now.
  • Adjust seasoning: Taste and add more salt, pepper, or lemon. If it’s too thick, loosen with a teaspoon of water or a splash of lemon juice.
  • Chill: Cover and refrigerate for at least 30 minutes. Chilling lets flavors meld and firms up the texture.
  • Serve: Spoon onto toasted bread, pile into lettuce cups, wrap in a tortilla, or serve with crackers and cucumber slices.