Easy Chicken Salad
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This easy chicken salad recipe is quick to make, light yet satisfying, and packed with fresh flavor. It comes together in one bowl with tender chicken, crisp veggies, and a creamy dressing with just a hint of tanginess.
Perfect for a simple lunch, summer picnic, or easy weeknight dinner. It’s a delicious way to use up leftover cooked chicken without a lot of fuss.
This is my go-to chicken salad recipe because it’s so versatile and easy to customize. I love making a big batch and enjoying it in different ways throughout the week. It’s perfect piled high on a sandwich or stuffed into a wrap for a quick lunch.
You can also scoop it onto a toasted bagel for a heartier meal or keep it light by serving it in a crisp lettuce wrap. No matter how you enjoy it, this chicken salad is a fresh, flavorful option you’ll come back to again and again.
Ingredient Notes
- 4 cups cooked chicken – This recipe is perfect for using up leftovers. Rotisserie chicken works great, or you can use baked, grilled, or poached chicken. Chop or shred it into bite-sized pieces.
- 1 cup Miracle Whip – Gives the salad a tangy, creamy base. If you prefer, you can substitute mayo or use half mayo and half Greek yogurt for a lighter option.
- 2 stalks of celery, finely diced – Adds crunch and freshness. If you like extra crunch, add another stalk or even some diced bell pepper.
- 1/2 red onion, finely diced – Brings a bit of sharpness and flavor balance. You can substitute green onions, shallots, or chives for a milder taste.
- 1/2 of an English cucumber – Light and refreshing with a mild flavor.
- 1/2 a pint of cherry tomatoes – Adds a pop of color and juicy sweetness. Dice the cherry tomatoes or slice them in half if you prefer larger bites. Regular tomatoes work too, just scoop out some of the seeds to help keep the salad from getting too watery.
- 2 teaspoons honey mustard – Adds a touch of sweetness and tang. Regular mustard or Dijon can also be used if you prefer a less sweet flavor.
- 1 tablespoon lemon juice – Brightens up the salad and balances the creaminess of the dressing. You can use fresh-squeezed or bottled.
- 2 teaspoons sugar – Enhances the flavor and balances the tang from the lemon juice and Miracle Whip.
- 1 teaspoon Salt & 1/2 teaspoon Black Pepper – Adjust and season to taste.
How To Make Chicken Salad
In a large mixing bowl, add the cooked chicken, celery, red onions, and cucumber.
Then add the honey mustard, whipped dressing, sugar, lemon juice, salt, and pepper, and stir until well mixed.
You can just simply serve immediately or refrigerate until serving.
Storage
Store the chicken salad in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving, as some liquid may have settled at the bottom.
This recipe is great for meal prep. You can make this easy recipe at the beginning of the week, and the flavors get even better as it sits.
For an easy grab-and-go lunch, portion the chicken salad into small containers or jars.
More Easy Dinner Recipes:
Easy Chicken Salad
Ingredients
- 4 cups cooked chicken chopped
- 1 cup Miracle Whip
- 2 stalks celery finely diced
- 1/2 red onion finely diced
- 1/2 an English cucumber
- 1/2 pint cherry tomatoes diced
- 2 teaspoons honey mustard
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large mixing bowl, add the cooked chicken, celery, red onions, and cucumber.
- Then add the honey mustard and whipped dressing, sugar, lemon juice, salt, and pepper, and stir until well mixed.
- Serve immediately or refrigerate until serving.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
