Easy Chicken Salad
A creamy, well-seasoned chicken salad made with just five ingredients and about 10 minutes of hands-on time. Rotisserie chicken is the fastest shortcut — one store-bought bird gives you enough for the whole batch. A 30-minute chill in the refrigerator lets the flavors meld before serving.
Equipment
- Large mixing bowl for combining all ingredients
- Cutting board and chef's knife for dicing celery and onion
- Two forks or sharp knife two forks for shredding chicken; knife for dicing
- Spatula for gentle folding without breaking up the chicken
Ingredients
Chicken Salad
- 3 cups cooked chicken shredded or diced; about 1.5 lbs — rotisserie chicken is the fastest option
- 1 cup mayonnaise start with less and add more after chilling if needed
- 1 cup celery diced
- 1/4 cup red onion finely chopped
- salt and freshly ground black pepper to taste
Optional
- 1 teaspoon lemon juice or Dijon mustard adds brightness; taste after chilling and adjust
Instructions
- Ensure your cooked chicken is cooled completely. Shred into bite-sized pieces using two forks, or dice into 1/2-inch cubes with a sharp knife.
- Add the chicken, mayonnaise, diced celery, and chopped red onion to a large mixing bowl.
- Use a spatula to gently fold all ingredients together until the chicken is evenly coated.
- Season with salt and pepper to taste. For extra brightness, stir in 1 teaspoon of lemon juice or Dijon mustard.
- Cover and refrigerate for at least 30 minutes before serving. Taste again after chilling — cold dampens flavors, so you may need a touch more salt, pepper, or lemon juice.
Notes
Taste after chilling, not before. Cold temperatures dampen flavors, so always taste and re-season the chicken salad after it comes out of the refrigerator. A bit more salt, pepper, or lemon juice after chilling is normal.
Start with less mayo. Begin with 3/4 cup and add more after the 30-minute chill if the salad seems dry. It is much easier to add mayo than to fix an overdressed salad.