Easy Chicken Salad
Try my Easy Chicken Salad recipe in a sandwich, with crackers, over greens, or all on its own! This tried and true classic is so fast, filling, and a guaranteed hit for family and friends.
- 3 cups cooked chicken shredded
- 2 sticks celery chopped
- 1 small onion chopped
- 1 cup mayonnaise
- 2 tbsp lemon juice
- 1 cup walnuts or pecans chopped
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp parsley chopped, for garnish
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.
Storage: Since this recipe has both mayo and chicken, you'll need to store this in an airtight container in the fridge right after serving. It will keep for 3-5 days, which is so perfect for planning and pre-packing lunches!
Freezing: This recipe can be frozen with one exception. If you use homemade mayo, it will separate when frozen and the thawed outcome will be less than desirable. Store-bought mayo will separate very slightly, so some excess liquid may need to be drained once you've thawed the chicken salad. Stir in a little bit more mayo if necessary. Thaw this chicken salad by letting it sit in the fridge for a full day.
Calories: 507kcal | Carbohydrates: 4g | Protein: 21g | Fat: 45g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 495mg | Potassium: 312mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 5.1mg | Calcium: 40mg | Iron: 1.6mg