Classic Chicken Salad – Easy Creamy 15-Minute Recipe

This Classic Chicken Salad is an easy, creamy recipe made with tender cooked chicken, crunchy celery, red onion, green onions, and a tangy mayonnaise and Dijon mustard dressing. With just 15 minutes of prep and no cooking required, this simple chicken salad is perfect for quick lunches, easy dinners, meal prep, or serving to family and friends. The combination of creamy dressing, crisp vegetables, lemon juice, and savory chicken creates a classic flavor that’s satisfying without being complicated. Serve it immediately or chill it in the refrigerator until you’re ready to enjoy it.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 8 servings
• Yield: About 4 cups
• Serving Size: About ½ cup
• Course: Salad
• Cuisine: American

Why You’ll Love This Chicken Salad

• No cooking required: As long as you have cooked chicken ready, this recipe comes together in minutes.
• Ready in 15 minutes: It’s an easy option for busy days.
• Creamy and crunchy: Mayonnaise creates a smooth dressing while celery and onions add texture.
• Bright and tangy: Dijon mustard and lemon juice balance the creamy dressing.
• Easy to serve: Enjoy it immediately or refrigerate it until you’re ready to eat.
• Great for meal prep: The finished chicken salad can be refrigerated for up to 5 days.

Ingredients You’ll Need

• 4 cups cooked chicken, shredded or diced
• 1 cup mayonnaise
• ½ cup diced celery, ¼-inch dice
• ⅓ cup diced red onion, or shallots, ⅛-inch dice
• 2 tablespoons sliced green onions, or chives
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Choosing the Chicken

You can use either shredded or diced cooked chicken, depending on the texture you prefer. Both work with the creamy dressing and crunchy vegetables.

How to Make Classic Chicken Salad

1. Combine the ingredients

Add the following to a large bowl:

• Cooked chicken
• Mayonnaise
• Diced celery
• Diced red onion or shallots
• Sliced green onions or chives
• Dijon mustard
• Lemon juice
• Kosher salt
• Black pepper

2. Mix the chicken salad

Stir everything together, mixing well until you reach your desired consistency.

Because the recipe is completely no-cook, that’s all it takes to prepare the salad.

3. Season and serve

Taste the chicken salad and add more salt and pepper as desired.

Serve immediately, or cover and refrigerate until ready to use.

Important Cooking Tips

Dice the vegetables evenly

The recipe specifies a ¼-inch dice for the celery and a ⅛-inch dice for the red onion or shallots. Keeping the vegetables finely and evenly diced helps distribute their flavor throughout the creamy chicken salad.

Use shredded or diced chicken

Both textures are specifically included in the recipe. Shredded chicken creates a softer, more cohesive salad, while diced chicken gives you more distinct pieces throughout.

Mix until you reach your preferred consistency

The instructions call for mixing well until the desired consistency is reached. You can simply stir thoroughly to distribute the mayonnaise and seasonings evenly throughout the chicken.

Taste before serving

The recipe recommends seasoning with additional salt and pepper as desired after mixing.

Chill for later

If you’re not serving the chicken salad immediately, cover it and refrigerate it until you’re ready to use it.

Simple Ingredient Swaps

The recipe already includes a few flexible ingredient options:

• Red onion: Use shallots instead.
• Green onions: Use chives instead.
• Chicken: Use either shredded or diced cooked chicken.

These options keep the basic character of the classic chicken salad intact while allowing you to use what you have available.

How to Store Chicken Salad

Transfer the chicken salad to an airtight container and refrigerate it for up to 5 days.

The recipe makes approximately 4 cups, with a serving size of about ½ cup, so it’s convenient for preparing several portions ahead of time.

Frequently Asked Questions

Can I use shredded chicken instead of diced chicken?

Yes. The recipe specifically calls for 4 cups of cooked chicken, shredded or diced, so either preparation works.

Can I use shallots instead of red onion?

Yes. The recipe lists red onion or shallots as options.

Can I use chives instead of green onions?

Yes. Use 2 tablespoons sliced green onions or chives as specified in the recipe.

How long does chicken salad last in the refrigerator?

The chicken salad can be refrigerated in an airtight container for up to 5 days.

How much chicken salad does this recipe make?

The recipe yields approximately 4 cups, divided into 8 servings of about ½ cup each.

Nutrition Information

The nutritional information is based on estimated third-party calculations. Values can vary depending on the brands used, measuring methods, and portion sizes.

Per serving:

• Calories: 313 kcal
• Carbohydrates: 1g
• Protein: 18g
• Fat: 26g
• Saturated Fat: 5g
• Polyunsaturated Fat: 14g
• Monounsaturated Fat: 7g
• Trans Fat: 0.1g
• Cholesterol: 64mg
• Sodium: 402mg
• Potassium: 201mg
• Fiber: 0.4g
• Sugar: 1g
• Vitamin A: 92 IU
• Vitamin C: 1mg
• Calcium: 17mg
• Iron: 1mg

Percent Daily Values are based on a 2,000-calorie diet.

Final Thoughts

This Classic Chicken Salad keeps things simple with cooked chicken, creamy mayonnaise, crunchy celery, onion, Dijon mustard, and a little lemon juice. It takes just 15 minutes to put together and requires no additional cooking, making it an easy recipe for lunch, dinner, or make-ahead meals. Serve it right away or refrigerate it for later when you need a quick, satisfying chicken salad.

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