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chicken salad on a sandwich roll title image

Chicken Salad

Creamy, chilled Chicken Salad is a classic summer recipe. Load it onto a sandwich, into a wrap or scoop onto the top of fresh, crisp lettuce!
Course Main Course
Cuisine American
Keyword chicken salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 1/2 cup servings (3 cups)
Calories 214kcal
Author Toni Dash


  • 2 cups cooked, chopped chilled Chicken
  • ¼ cup Red onion diced
  • ½ cup Celery diced
  • ¼ cup finely shredded Red Cabbage optional
  • ½ cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon fresh Lemon Juice
  • ½ teaspoon salt
  • 1 teaspoon chopped fresh Dill or Italian Parsley
  • Ground pepper to taste


  • In a medium sized bowl, stir together chopped chicken, red onion, celery, red cabbage if using.
  • In a second small bowl whisk together the dressing ingredients: mayonnaise, Dijon mustard, lemon juice, salt, and fresh dill or parsley.
  • Stir the dressing into the salad ingredients. Salt and pepper as needed to taste. Garnish with chopped dill or parsley if desired.



Calories: 214kcal | Carbohydrates: 1g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 356mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg