Easy Chicken Salad

freshly made chicken salad in a white bowl garnished with a few extra crunchy walnuts.

4.47 from 13 votes

This Chicken Salad isn't your average dish, it's packed with the delightful crunch of celery, walnuts, and the succulent texture of shredded chicken, all beautifully bound with a zesty lemon-mayo dressing. It's a flavorful journey in every bite - a crowd pleaser that's perfect for any occasion.

Prep Time10

Cook Time0

Total Time10

Course: Lunch, Main Course

Cuisine: American

Servings:

Calories: 507kcal

Author: Joanna Cismaru

Ingredients

3 cups cooked chicken shredded
2 sticks celery chopped
1 small onion chopped
1 cup mayonnaise
2 tablespoon lemon juice
1 cup walnuts or pecans chopped
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
2 tablespoon parsley chopped, for garnish

US Customary - Metric

Instructions

In a large bowl, add all the ingredients together and toss well. Cover with plastic wrap and refrigerate for at least an hour.
Garnish with parsley, if preferred and serve.

Notes

Ingredient Variations: This recipe is highly adaptable! Try adding diced apple or grapes for a fruity twist, or a touch of curry powder for a flavor kick.
Serving Suggestions: This salad can be served in many ways - on toasted bread for a sandwich, atop a bed of greens for a light lunch, or stuffed in a tomato or avocado for a unique appetizer.
Storing: Leftovers store well in the fridge for up to 3-5 days.
Best Chicken for Salad: The best chicken for this salad is poached or roasted chicken breast. However, feel free to use store-bought rotisserie chicken for a quicker option.

Nutrition