Classic Chicken Salad with Celery, Dijon, and Lemon
Cold cooked chicken and celery get a mayonnaise-Dijon-lemon dressing, with optional onions, grapes, or nuts.
Ingredients
Main Ingredients
- 2 cups cooked chicken chopped and chilled
- 1 cup celery diced
- 1/2 cup mayonnaise or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional Ingredients
- onions, grapes, or nuts optional, chopped
Instructions
Instructions
- Chop chilled cooked chicken and dice celery; dry celery after washing.
- Whisk mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Gently fold chicken and celery into the dressing until evenly coated. Fold in optional onions, grapes, or nuts as desired, adding nuts close to serving.
- Divide into four cold portions. Keep refrigerated until serving.
Notes
- Keep at 40°F or below and use within 3–4 days of the chicken’s original cooking date.
- Refrigerate within 2 hours, or 1 hour above 90°F.
- Freezing may make the dressing and celery watery.