Salad: United States – Classic Chicken Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 cups (720 ml) cooked chicken, diced (3 cups (720 ml))
1 / 2 cup (120 ml) mayonnaise (1/2 cup (120 ml))
1 tsp (5 ml) Dijon mustard
2 stalks celery, diced
2 green onions, sliced
1 carrot, grated
2 tomatoes, sliced (for serving)
Lettuce leaves for serving (Boston or romaine)
Salt, pepper, and a squeeze of lemon juice to taste
Fresh parsley, chopped to taste

Show original ingredient measurements

3 cups cooked chicken, diced (720 ml)
1 / 2 cup mayonnaise (120 ml)
1 tsp Dijon mustard
2 stalks celery, diced
2 green onions, sliced
1 carrot, grated
2 tomatoes, sliced (for serving)
Lettuce leaves for serving (Boston or romaine)
Salt, pepper, and a squeeze of lemon juice to taste
Fresh parsley, chopped to taste

Instructions

1. In a bowl combine mayonnaise, Dijon, lemon juice, salt and pepper to make the dressing.
2. Stir diced chicken, celery, green onions and grated carrot into the dressing until evenly coated. Adjust seasoning.
3. Arrange lettuce leaves on plates, place tomato slices alongside, and mound the chicken salad on the lettuce.
4. Garnish with chopped parsley and serve chilled as an entree.