Chicken Salad

A refreshing blend of creamy, tangy, and crunchy elements combining tender chicken, crisp celery, and a luscious dressing of mayonnaise and Greek yogurt.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Lunch, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded or diced Use freshly cooked or rotisserie chicken for best flavor.
1 cup celery, chopped Adds a crunchy element.

Dressing

1 cup mayonnaise For a lighter version, use low-fat mayonnaise.
1/2 cup Greek yogurt Can substitute with a plant-based option for dairy-free.
1 tablespoon mustard Adds a subtle zing.
1 tablespoon lemon juice Freshly squeezed is recommended.
to taste none salt
to taste none pepper

Optional Ingredients

1/4 cup fresh herbs (e.g., dill or parsley) Add for enhanced flavor and color.

Method

Combine Ingredients

In a mixing bowl, add the shredded chicken and chopped celery. Mix until evenly combined.

Make the Dressing

In another bowl, mix together the mayonnaise, Greek yogurt, mustard, lemon juice, salt, and pepper until smooth.

Mix Everything Together

Pour the dressing over the chicken and celery mixture. Stir thoroughly until well combined.

Taste and Adjust

Taste the mixture and adjust seasoning as needed, adding more lemon juice or salt and pepper according to preference.

Add Fresh Herbs

If desired, fold in the fresh herbs for added flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For meal prep, portion out servings for easy grab-and-go. Chill in the fridge for at least 30 minutes before serving for best flavor.