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Making the ideal homemade chicken salad sandwich is simple and quick with my healthy and light version of the traditional chicken salad recipe. Ideal for meal planning, this cold lunch!
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Easy Chicken Salad Recipe
This classic chicken salad dish is ideal for make-ahead lunches because it calls for basic ingredients. It can be eaten in a variety of ways, including as lettuce wraps, over a bagel, over a salad, or as a chicken salad sandwich. It is my favorite low-carb, high-protein, dairy-free lunch that I always have on hand for potlucks or to eat throughout the week in the refrigerator. I also love Ranch Chicken Salad, Cilantro Chicken Salad, and Chicken Salad with Lemon and Dill as healthy chicken salad recipes. You might also like my traditional Egg Salad.
Classic Chicken Salad Ingredients
- 12 ounces of cooked chicken breasts from a single roasted bird should be chopped. To save time, you can alternatively use rotisserie chicken.
- Mayonnaise: Feel free to use your favorite mayo, although I like to use light mayo to cut down on calories.
- Celery: Finely chop celery to add some vegetable crunch.
- Red Onion: Use red onions instead of chives or scallions.
- Add two teaspoons of chicken broth to the chicken salad if it seems a bit dry.
- Dijon Mustard to add a little of flavor
- For taste, add black pepper and seasoned salt.
How to Make Chicken Salad
To prepare the salad, take the chicken breast out of the roast and finely chop it along with the vegetables. Next, mix in the mayonnaise, celery, onions, Dijon mustard, and, if necessary, a small amount of chicken stock. Finally, season with salt and pepper.
How to Poach Chicken Breast:
To poach your chicken breast, just adhere to these easy instructions:
- Pour enough stock into a small pot to cover the chicken breast; if not, add a little more water.
- Bring to a boil after adding salt, pepper, and a celery stick with its leaves (you may also add other herbs like parsley, garlic, onion, or anything else you choose). Cook for 5 minutes after reducing to a simmer.
- Take the breast off the heat, place a tight lid on it, and leave it there for 15 to 20 minutes, or until the thickest section reaches 160 degrees.
- The chicken will be well cooked. After letting it cool, slice it.
How to Serve with Chicken Salad
- Here's how you can present this chicken salad.
- tortillas made without grains or full wheat for wraps
- Everything about bagels and chicken salad is my favorite!
- Bread, such as your favorite sandwich bread or these High-Protein Oat Rolls
- Wraps made of lettuce are a low-carb choice.
- Wraps with collard greens are another nutritious low-carb choice.
- Salad: Serve the chicken salad over a bed of lettuce and top with cherry tomatoes, avocado, and cucumbers.
How long does homemade chicken salad last?
When stored in the refrigerator in an airtight container, homemade chicken salad keeps for about four days.
Chicken Salad Variations
- Greek yogurt can be used in place of mayonnaise, or you can use half yogurt and half mayo.
- For additional sweetness and crunch, add some diced apples or grapes.
- Nuts like pecans, walnuts, and almonds can be added.
- For a burst of sweetness, stir in dried cranberries or cherries.
- To add a sour taste, slice up some pickles.
- Herbs: Add a pinch of parsley, green onions, or fresh dill.
- Curry Salad Version: Replace the mayo with yogurt, add some chopped cilantro and powdered curry flavor.
- Pasta with Chicken Salad: To turn the chicken salad into a dinner, add some elbow macaroni and extra mayonnaise.
- Increase the amount of seasoning by adding garlic, onion, or everything bagel seasoning.
If my chicken salad is overly dry, what should I do?
I like my chicken salads light and fluffy, so I use less mayo than most traditional recipes. To keep it moist, I like to add a little chicken broth instead of extra mayo or yogurt. This is a fantastic substitute for dairy.
Another choice is to combine the mayo with some fat-free Greek yogurt, which will increase the protein content.
Classic Chicken Salad Recipe
Prep: 5 minutes Cook: 5 minutes Total: 10 minutes
Yield: 6 servings Serving Size: 1 /2 cup
Ingredients
- Twelve ounces of cooked, coarsely chopped chicken breast (made from two rotisserie chicken breasts)
- 1/3 cup light mayonnaise
- 1/2 cup celery, chopped
- 1/3 cup red onion, diced (or scallions or chives)
- 2 tablespoons chicken broth, optional
- 1 teaspoon Dijon
- 1/2 teaspoon seasoned salt
- black pepper, to taste
Instructions
- In a medium-sized bowl, combine all ingredients and well mix. To taste, add salt and pepper for seasoning.
- Serve as a sandwich, wrap, or over salad.
Notes
- Methods for Poaching Chicken Breasts:
- To poach your chicken breast, just adhere to these easy instructions:
- Pour enough stock into a small pot to cover the chicken breast; if not, add a little more water.
- Bring to a boil after adding salt, pepper, and a celery stick with its leaves (you may also add other herbs like parsley, garlic, onion, or anything else you choose). Cook for 5 minutes after reducing to a simmer.
- Take the breast off the heat, place a tight lid on it, and leave it there for 15 to 20 minutes, or until the thickest section reaches 160 degrees.
- The chicken will be well cooked. Allow to cool, then cut.
Nutrition
Serving size: 1/2 cup, Calories: 131 kcal, Fat: 5 g, Protein: 18 g, Carbohydrates: 2 g One gram of saturated fat 50 mg of cholesterol, 307 mg of sodium, and 1 g of sugar
