Classic Chicken Salad

Ingredients

• 3boneless chicken breasts (fully cooked)
• to tastesalt and pepper
• 120 ml (½ cup)mayonnaise
• 1 tspmustard
• 2 clovesgarlic, grated
• juice of 1lemon
• 2scallions, minced
• 2 stalkscelery, minced
• to tastegrapes (optional)
• to tastedill (optional)
• to tastecucumber (optional)
• to tastechilli flakes (optional)
• to tastecurry powder (optional)
• to tasteCajun seasoning (optional)

Instructions

1. 1

   Cook and chill

   If using raw chicken, bake it at 200°C (400°F) for at least 30 minutes, or until its internal temperature reaches at least 74°C (165°F); cooking time may vary. Leave it to cool for 5 minutes, then chill it in the fridge.

2. 2

   Pull apart

   If using fully cooked chicken breast, pull the meat from the bones with your fingers and put it in a bowl.

3. 3

   Mix the salad

   Add about half the mayonnaise and all the remaining ingredients. Stir to combine, then add more mayonnaise if needed or to suit your taste; the amount of chicken can vary, and you may prefer a more or less mayonnaise-rich salad.

4. 4

   Taste and serve

   Taste the salad and adjust the seasoning as needed, then serve.

What is classic chicken salad?

Chicken salad is a cold dish of cooked chicken mixed with a creamy dressing and other ingredients. It is common in American-style home cooking, where it is often served for lunch in a sandwich or alongside salad leaves.

This version pairs mayonnaise with mustard, lemon and garlic, then adds celery and scallions for crunch and savoury flavour. Starting with cooked chicken keeps the preparation simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 140g protein, 16g carbs, 48g fat.

Most of the protein comes from the chicken, while the mayonnaise supplies much of the fat and energy. The chicken and optional grapes contribute carbohydrates, with the celery and scallions adding a small amount; serve it with vegetables or salad leaves for a more balanced plate.

Choosing the chicken

Cooked chicken: the recipe uses boneless chicken breasts that are already cooked. If cooking them from raw, follow the stated oven and temperature guidance, then chill the chicken before mixing.

Texture: pull or shred the chicken into bite-sized pieces so it combines easily with the dressing. The quantity of meat can vary, so add the mayonnaise gradually.

Getting the dressing right

Mayonnaise: begin with about half of the measured amount, then stir and assess the consistency. Add more a little at a time until the chicken is coated as you like.

Flavour: mustard, grated garlic and lemon juice bring sharpness to the creamy base. Taste after mixing and adjust the salt and pepper.

Keeping some crunch

Celery: mince it finely so its crisp texture is distributed through the salad rather than concentrated in large pieces.

Scallions: mince these too, which gives each bite a mild onion flavour. Add optional cucumber or grapes if you want extra freshness or sweetness.

Chilling and timing

Cool first: if you cook raw chicken, let it stand for 5 minutes and then chill it before mixing. Warm chicken can soften the dressing and the crunchy vegetables.

Mix just before serving if you want the celery to stay particularly crisp. The recipe's total time is 30 minutes, though chilling time may affect how soon the salad is ready.

Ways to serve it

Serve the chicken salad in a sandwich, in a wrap or over lettuce for a simple lunch. It also works alongside sliced vegetables or a bowl of soup.

For a more substantial plate, add bread, potatoes or another filling side. Keep any extra salt in mind if your chosen accompaniments are already seasoned.

Recipe notes & tips

• Chill cooked chicken before combining it with the dressing.
• Start with half the mayonnaise and add more only if the salad needs it.
• Grate the garlic finely so it distributes evenly through the mixture.
• Mince the celery and scallions for crunch in every bite.
• Taste the finished salad before adjusting the salt and pepper.

Variations

• Add grapes: halve them for bursts of sweetness throughout the salad.
• Use dill: stir in chopped dill for a fresh herbal note.
• Add cucumber: mince it and mix it in for extra freshness.
• Bring the heat: add chilli flakes a little at a time.
• Make it curried: season with curry powder to taste.
• Try Cajun seasoning: mix in a little at a time and taste as you go.

Common mistakes to avoid

• Adding all the mayonnaise at once: start with about half, then add more to reach your preferred consistency.
• Mixing in warm chicken: chill it first so the dressing stays creamy.
• Leaving large pieces of celery: mince the stalks so their crunch is evenly spread.
• Over-seasoning early: taste after mixing before adding more salt, pepper or optional seasoning.
• Using raw chicken without checking doneness: confirm it reaches at least 74°C (165°F) internally.

How to store

Store the chicken salad in a covered container in the fridge and use within 3–4 days. Serve it cold; if the mixture separates slightly, stir it before serving.

Frequently asked questions