Classic Chicken Salad Recipe

Open-faced chicken salad sandwich on a slice of bread with green leaf lettuce, served on a white plate.

This classic chicken salad recipe is easy, creamy and perfect for lunch or light dinner. It’s made with shredded chicken, celery, green onion, pickle relish, and a simple mayo-mustard dressing.

Course brunch, lunch

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 225kcal

Author Sherri Hagymas

Ingredients

1 pound chicken cooked, approximately 2.5 cups
½ cup mayonnaise
¼ cup pickle relish sweet or dill
1 tablespoon yellow mustard
1 stalk celery sliced thin
1 green onion sliced thin

Instructions

Boil 2 chicken breasts in a pot of water over medium high heat for 15-20 minutes or until no longer pink in the center.
1 pound chicken
Shred the chicken. Using a food processor, kitchen sheers or 2 forks shred the chicken to desired consistency then place in a large bowl.
Add the mayo, relish salt, pepper, sliced celery and onions and stir to combine well.
½ cup mayonnaise, ¼ cup pickle relish, 1 tablespoon yellow mustard, 1 stalk celery, 1 green onion
Serve over lettuce or in a sandwich, wrap or croissant.

Notes

Use a rotisserie chicken or well drained canned chicken for quick prep.

Use a white onion or red onion instead of green onions

Swap ½ of the mayo for fat-free greek yogurt or light sour cream.

Add in a diced hard-boiled egg.

Nutritional information does not include bread, crackers, etc.

Nutrition