Chicken Mayo Salad
A creamy, protein-packed classic salad loaded with tender chicken, crisp celery, and a savory mayonnaise dressing.
Ingredients
- •2 large boneless skinless chicken breasts (about 1 pound / 450g)
- •2 stalks celery, finely diced
- •1/4 cup red onion, finely minced
- •1/3 cup mayonnaise
- •1 tablespoon lemon juice
- •1 teaspoon Dijon mustard
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Place the chicken breasts in a medium saucepan and cover with water or chicken broth.
- 2
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 to 18 minutes until fully cooked through.
- 3
Remove the chicken from the pot, let it cool slightly, and then shred it using two forks or dice it into bite-sized cubes.
- 4
In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
- 5
Add the shredded chicken, diced celery, minced red onion, and chopped parsley to the bowl with the dressing.
- 6
Toss everything together gently until all the ingredients are evenly coated in the creamy dressing.
- 7
Taste and adjust the seasoning with additional salt or lemon juice if needed, then serve immediately or chill in the refrigerator.
💡 Chef tips
- You can substitute finely chopped sweet pickles or dill pickles for the celery if you prefer a tangier crunch.
- This salad can be made up to a day in advance and stored in an airtight container in the refrigerator.
- Serve chilled on a bed of crisp lettuce, stuffed inside a pita pocket, or between slices of your favorite bread as a sandwich.
✅ How it should turn out
The finished salad is rich and creamy with a refreshing crunch from the celery and red onion, perfectly balanced by the savory, lightly tangy chicken.