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Chicken Salad Recipe

Chicken Salad Recipe

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Chicken salad is really easy to make and a great way to use up leftover chicken breast from a whole roasted chicken. You can also poach the chicken in chicken broth (see below) or use my air fryer chicken breast recipe to make this salad.

  • Total Time: 10 minutes
  • Yield: 6 1x


  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • ⅓ cup light mayo
  • ½ cup chopped celery
  • ⅓ cup chopped red onion (or use scallions or chives)
  • 2 tablespoons chicken broth (optional, for moisture)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon seasoned salt
  • Black pepper to taste


  1. Throw all ingredients in a bowl and mix well.
  2. Taste and adjust seasonings with salt and pepper.
  3. Enjoy on a bed of lettuce, in a wrap, or piled high on bread for a classic sandwich.


To poach chicken, simply cover chicken breasts in broth, bring to a boil, then simmer for 15-20 minutes or until cooked through (160°F). Shred and use in the recipe.

  • Author: Mekar Official
  • Prep Time: 5
  • Cook Time: 5
  • Category: Lunch, Salad
  • Cuisine: american


  • Serving Size: 1 /2 cup
  • Calories: 131 kcal
  • Sugar: 1 g
  • Sodium: 307 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 2 g
  • Protein: 18 g
  • Cholesterol: 50 mg