Chicken Mayo Salad
A creamy, protein-packed classic salad that is quick to prepare and bursting with fresh flavors.
Ingredients
- •2 boneless, skinless chicken breasts (about 500g)
- •3/4 cup mayonnaise
- •1 stalk celery, finely diced
- •1/4 cup red onion, finely minced
- •1 tablespoon fresh lemon juice
- •1 teaspoon Dijon mustard
- •Salt to taste
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons fresh parsley, chopped
- •4 large lettuce leaves for serving
Instructions
- 1
Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until fully cooked through.
- 2
Remove the chicken from the pot, let it cool completely, and then shred it using two forks or chop it into bite-sized cubes.
- 3
In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth.
- 4
Add the diced celery, minced red onion, and chopped parsley to the bowl with the dressing.
- 5
Add the shredded chicken to the bowl and gently fold everything together until the chicken is evenly coated in the creamy dressing.
- 6
Taste and adjust seasoning with additional salt and pepper if needed, then chill in the refrigerator for at least 30 minutes before serving on a bed of fresh lettuce leaves.
💡 Chef tips
- For extra flavor, you can poach the chicken breast in seasoned broth instead of plain water.
- This salad can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
- You can add toasted sliced almonds or diced crisp apples for extra crunch and sweetness.
✅ How it should turn out
The finished salad should be rich, creamy, and savory with a refreshing crunch from the celery and onion, perfectly balanced by a hint of zesty lemon.