Classic Chicken Salad

A light, creamy, and high-protein classic chicken salad made with simple ingredients and ready in just 10 minutes. Perfect for sandwiches, wraps, lettuce cups, or meal prep lunches.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 6 portions

Course: Lunch, Main Course

Cuisine: American

Calories: 131

Ingredients Equipment Method Notes

Ingredients

12 oz cooked chicken breast, finely chopped From 2 rotisserie chicken breasts, fully cooled before chopping
1/3 cup light mayonnaise Hellmann's Light recommended
1/2 cup celery, finely chopped Chop small for best texture
1/3 cup red onion, diced Or substitute scallions or chives for a milder flavor
2 tbsp low-sodium chicken broth Optional, add if salad is dry
1 tsp Dijon mustard Smooth Dijon preferred
1/2 tsp seasoned salt
black pepper To taste

Equipment

Medium mixing bowl
Knife and cutting board

Method

Add the finely chopped cooked chicken breast to a medium mixing bowl. Make sure the chicken is fully cooled before mixing to prevent the mayo from becoming runny.
Add the light mayonnaise, Dijon mustard, chopped celery, and diced red onion to the bowl. Stir everything together until fully combined and every piece of chicken is evenly coated.
Check the consistency. If the salad looks dry, stir in chicken broth one tablespoon at a time until you reach your desired creaminess.
Season with seasoned salt and black pepper to taste. Give it one final stir, then cover and refrigerate for at least 15 minutes before serving so the flavors come together fully.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Serve cold on a bagel, in a wrap, over greens, or with crackers. Greek yogurt can replace all or half the mayo for added protein. Add chicken broth one tablespoon at a time if the salad thickens after chilling.