15-Minute Classic Creamy Chicken Salad: The Ultimate Quick & Easy Lunch Recipe

Prep Time: 15 mins

Yield: 4 servings

This classic, creamy chicken salad delivers the ideal balance of tender shredded chicken, crisp celery, and a tangy, seasoned dressing. It is simple to pull together using leftover or rotisserie chicken and works well for quick lunches, meal prep, or sandwich fillings.

Ingredients

• Cooked chicken breast: 3 cups, cooked and shredded (rotisserie or poached works best)

• Celery: 2 medium stalks, finely diced

• Red onion: 1/4 cup, finely chopped

• Fresh flat-leaf parsley: 2 tablespoons, finely chopped

• Mayonnaise: 1/2 cup (adjust slightly for desired creaminess)

• Dijon mustard: 1 teaspoon

• Fresh lemon juice: 1 tablespoon

• Garlic powder: 1/4 teaspoon

• Coarse kosher salt: 1/2 teaspoon (or to taste)

• Freshly cracked black pepper: 1/2 teaspoon

Instructions

1. Whisk the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, salt, and freshly cracked black pepper. Whisk until smooth and fully blended.

2. Combine the ingredients: Add the shredded chicken, diced celery, chopped red onion, and fresh parsley into the bowl with the dressing.

3. Toss to coat: Using a spatula or wooden spoon, gently fold everything together until the chicken and vegetables are evenly coated in the creamy sauce.

4. Taste and adjust: Sample a bite and adjust seasoning with extra salt, pepper, or a squeeze of lemon juice if needed.

5. Serve or chill: Serve immediately at room temperature, or cover and refrigerate for 30–60 minutes to let the flavors meld together and the salad chill thoroughly.

Serving Ideas

• Sandwiches & Wraps: Layer between toasted sourdough, inside warm pita pockets, or roll into a spinach wrap with crisp romaine lettuce.

• Low-Carb Style: Scoop directly into butter lettuce cups or hollowed-out avocado halves.

• Dip Style: Serve chilled in a bowl alongside butter crackers, sliced cucumbers, and radishes.