Let Me Tell You About This Chicken Salad
Alright, so here's the thing. I think chicken salad gets a bad rap sometimes—people picture sad, mayo-drenched blobs from the grocery store deli. But this Classic Chicken Salad Recipe with Crunchy Celery? It's nothing like that. Swear! My first time making it was after a family picnic where my aunt brought the "soggy version." I decided then and there: never again. I wanted something fresh, crunchy, and, you know, actually tasty. That was years ago, and this recipe has pretty much stuck around since. Honestly, even my picky cousin (the one who eats around anything green) asks for seconds. Go figure.
Why I Keep Coming Back to This
I make this whenever I need something quick that feels like "real food" without much fuss. My family goes nuts for it, especially when I get the celery just right (not stringy, thank you very much). Sometimes I make it on Sunday night and it becomes lunch for a few days—if no one else finds it first. And if I'm honest, there was a summer I was so obsessed I ate it three days straight; can't say I recommend that unless you're prepared for some serious deja vu.
There was a time I tried to swap out the celery for cucumber, and it just didn't hit the same—kind of like trying to watch a movie with subtitles when you're multitasking. Just not as crunchy, ya know?
What You'll Need (And What You Can Swap)
- 2 cups cooked chicken (I use leftover roast chicken, but poached works. Rotisserie chicken saves me when I'm in a hurry.)
- 3-4 celery stalks, chopped small (more if you love the crunch, less if you're a texture wimp)
- ½ cup mayonnaise (Duke's is what my grandmother swore by, but, honestly, whatever you've got works. Yogurt if you're feeling healthy-ish.)
- 1 tablespoon Dijon mustard (sometimes I just squeeze in whatever yellow mustard's in my fridge)
- 1 teaspoon lemon juice (fresh is best, but from the bottle is fine. Once I even used lime—it was weird but okay!)
- Salt and pepper (to taste; I probably use more pepper than most folks)
- Optional: a handful of halved grapes or chopped apples (my mom added apples once and called it fancy)
- Optional: a small handful of fresh dill or parsley (if you happen to have it—don't make a special trip!)
- Optional: ¼ cup chopped toasted pecans or walnuts (if you're feeling extra)
Here's How I Throw It Together
- First, shred or chop your chicken. How small? Well, depends if you want chunky or not. Sometimes I just pull it apart with my fingers (less to wash up).
- Toss the chicken in a big bowl with the celery. This is where I usually sneak a taste—just to see if the celery's crunchy enough or not.
- Add mayo, mustard, and lemon juice. Stir it all up. If it looks a little dry, add a smidge more mayo; if it's gloopy, throw in extra chicken. Don't worry if it looks a bit odd—it always comes together once you stir.
- Season with salt and pepper. I actually think a bit of garlic powder is nice, but that's totally optional.
- If you're feeling wild, toss in those grapes, apples, or nuts. Or don’t. Totally up to you.
- Let it chill for about 30 minutes if you can wait. Actually, I find it tastes better the next day, but I rarely have that much self-control.
Notes: Things I've Figured Out The Hard Way
- Don't use super watery mayo or it turns into soup. (Once made that mistake, oops.)
- If your celery is going limp, soak it in cold water for a few minutes, it'll crisp right up. At least, most of the time.
- Chopping everything small makes it more scoopable for crackers—but if you're putting it in sandwiches, big chunks are fine.
Variations: What Worked and What... Didn't
- Tried using Greek yogurt instead of mayo. Actually, pretty good! A little tangier, but lighter.
- Added curry powder and raisins once—almost a chicken coronation salad vibe. My family looked confused but ate it anyway.
- Subbed celery with cucumber: did NOT love it. Too watery. Lesson learned.
- Threw in a spoonful of sriracha one time for a spicy kick. Not traditional, but I liked it.
Do You Need Fancy Equipment? Nope.
I usually just use a big old mixing bowl and a spoon. If you have a food processor, you can blitz the chicken for a finer texture—but honestly, I usually can't be bothered. If you don't have a good knife, tear the chicken by hand (the rustic vibe is in right now, anyway).
How to Store It (If It Lasts That Long)
Just pop it in an airtight container in the fridge. It'll keep for 2-3 days, but honestly, in my house it never lasts more than a day. Sometimes I find myself eating it straight from the container around midnight—no shame.
How I Serve It (Besides Eating Straight From the Bowl)
I love this piled high on toasted sourdough, with a few lettuce leaves. My sister eats hers on Ritz crackers, kinda old-school, but delicious. Occasionally, I'll do lettuce cups if I'm pretending to be healthy. If I'm feeling especially fancy, I'll pack it up with some kettle chips and call it lunch.
Lessons I've Learned (aka My "Pro" Tips)
- Once I tried making this with hot, just-cooked chicken—big mistake. The mayo got weirdly runny. Always cool your chicken first.
- Resist the urge to overseason at the start. The flavors meld as it sits, so taste again after chilling.
- If you want a really crunchy salad, don't prep the celery too far in advance or it'll lose its snap.
FAQ: Real Questions I've Gotten
- Can I make this ahead?
- Absolutely. In fact, I think it tastes better the next day. Just give it a stir before serving (it settles a bit).
- Is there a way to make this dairy-free?
- Yup! Just use dairy-free mayo. I've done it—no one noticed.
- What if I don't have cooked chicken?
- Honestly, rotisserie chicken from the store is my savior. Or poach a couple of breasts—there are even loads of guides online.
- Can I freeze chicken salad?
- I wouldn't. The mayo turns a bit funky. (But if you must, check out this freezing guide for more info.)
- How do you eat it?
- Sandwiches, crackers, spoon... one time I even stuffed it into a hollowed-out tomato. That was a bit much though.
And oh, before I forget, if you want to get deep into the science of mayonnaise or just want a fun read about chicken salad's history, Serious Eats has a great article—I rabbit-holed there for an hour once. Oops.
So, that's my classic chicken salad with crunchy celery—nothing too fussy, just good, real food. Let me know how yours turns out (or if your celery ends up sadly soggy—been there, mate).
Ingredients
- 2 cups cooked chicken breast, diced
- 1 cup celery, finely chopped
- ½ cup mayonnaise
- ¼ cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
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1In a large bowl, combine the diced chicken, chopped celery, and red onion.
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2In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
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3Pour the dressing over the chicken mixture and stir until everything is evenly coated.
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4Add the chopped parsley and gently mix to combine.
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5Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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