Classic chicken salad

 You can’t go wrong with a Classic Chicken Salad — it’s creamy, crunchy, savory, and super versatile. Perfect for sandwiches, wraps, lettuce cups, or eating straight from the bowl with a fork. Here’s a tried-and-true recipe that’s easy, satisfying, and full of texture and flavor.

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 Classic Chicken Salad

Ingredients:

• 2 1/2 to 3 cups cooked chicken, shredded or chopped (rotisserie or poached chicken works great)

• 1/2 cup mayonnaise (adjust to your creaminess preference)

• 1 tablespoon Dijon or yellow mustard (optional, for a little tang)

• 1/2 cup celery, finely chopped

• 1/4 cup red onion or scallions, finely chopped

• 1–2 tablespoons sweet pickle relish or chopped dill pickles (optional)

• 1 teaspoon lemon juice (brightens the flavor)

• Salt and black pepper, to taste

• Optional add-ins:

  • 1/4 cup chopped grapes or dried cranberries (for a touch of sweetness)

  • 1/4 cup chopped pecans or almonds (for crunch)

  • Fresh herbs like parsley or dill

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Instructions:

1. Prep the chicken:

   • Use leftover cooked chicken or poach a couple of chicken breasts in salted water until cooked through. Let it cool, then shred or chop into bite-sized pieces.

2. Make the dressing:

   • In a large mixing bowl, stir together the mayo, mustard (if using), lemon juice, salt, and pepper until smooth.

3. Mix it all together:

   • Add the chicken, celery, onion, and any optional mix-ins to the bowl. Stir gently to combine everything without breaking up the chicken too much.

4. Chill (if you can wait!):

   • Cover and refrigerate for at least 30 minutes to let the flavors mingle. But hey, no judgment if you dive in immediately.

5. Serve:

   • Pile onto croissants, toast, crackers, inside lettuce wraps, or just eat it with a fork!

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 Tips:

• Use Greek yogurt or a half-yogurt/half-mayo combo for a lighter version.

• Want it extra creamy? Add a splash of heavy cream or a bit more mayo.

• Poaching chicken with a bay leaf, peppercorns, and onion gives it great flavor for salad.

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Want a version with a little spice or an herby twist? I can hook you up with a curried or Mediterranean-style variation too.