Go Back
–+ servings
Chicken Salad Recipe

Delicious Chicken Salad Recipe to Brighten Your Lunch

Try this Chicken Salad Recipe for a quick, delightful dish perfect for lunch, featuring juicy chicken, crispy celery, and customizable ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Salad Base
  • 2 cups Cooked Chicken Use rotisserie chicken or poach your own.
  • ½ cup Mayonnaise Can substitute with Greek yogurt if desired.
  • 1 tablespoon Dijon Mustard Adds a tangy kick.
  • 1-2 stalks Celery Diced.
Extra Crunch and Flavor
  • ½ cup Pecans Optional, can substitute with walnuts.
  • ¼ cup Flat Leaf Parsley Chopped.
  • 1 whole Fresh Lemon Zest and juice.
Serving
  • 2 cups Arugula Can be replaced with spinach or omitted.
  • 4 slices Whole Wheat or Oatmeal Bread Consider gluten-free options.

Equipment

  • Mixing Bowl
  • pot
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Cook the Chicken by shredding rotisserie chicken or poaching chicken breasts for 15-20 minutes until fully cooked.
  2. Prepare the Vegetables by washing and dicing the celery and chopping the parsley.
  3. Mix Ingredients in a bowl by combining chicken, celery, parsley, mayonnaise, Dijon mustard, lemon zest, and juice.
  4. Assemble Sandwiches by placing the chicken salad on bread and adding arugula.
  5. Serve and Enjoy your chicken salad sandwiches immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-5 days in the fridge. Use quality chicken for best flavor.

Tried this recipe?

Let us know how it was!