This Chicken Salad recipe is made with just 5 simple ingredients, yet is super tasty and makes a great lunch or light dinner. Serve the chicken salad piled high on top of croissants with tomato and lettuce, spooned on a lettuce salad with light vinaigrette, or (my favorite) just use some Ritz crackers to spoon it right into your mouth!
We love this 5 ingredient chicken salad for weekly meal prep too. Make it on Sunday afternoon and have in the fridge to eat for lunch during the week. Serve it up with some chips and fresh fruit and/or raw veggies with dip.
Just like chili, chicken salad is better after a day or two in the fridge. However, it can definitely be enjoyed right after you make it.
Ingredients
Chicken- This is a great time to grab a rotisserie chicken, break it down and use the breast meat for this chicken salad… Then you can use the bones and meat for homemade chicken stock.
A great tip to shred your warm chicken (it has to be warm or hot).. place the chicken breasts in a bowl of a stand mixer with a paddle attachment. Run on medium speed for 25-30 seconds and it will shred perfectly!
How To Bake Chicken
Preheat the oven to 350°F. Place the chicken breast on a rimmed baking sheet. Drizzle with a little oil and season with salt and pepper. Bake for 25-35 minutes until the chicken reaches 165°F internal temp.
Celery- This adds a nice crunch to the chicken salad. Dice up the celery into a small or medium dice.
Onion- I prefer to use the white and light green parts of a green onion for this chicken salad. But a white or red onion will work too.
Reduce Raw Onion Strength
Have you ever used a raw onion in a recipe and it takes over the whole flavor!? You can reduce the raw onion strength by cutting off a piece of the onion, run it under cool water for 30 seconds. This will wash away the enzyme that makes the onion overpowering.
Mayo- Use a high quality mayonnaise. We love Hellmann’s, Duke’s and, believe it on not, Aldi has great mayo! Miracle Whip will not be the same thing.
Dijon Mustard- This adds a little tang and flavor depth to the chicken salad.
More Easy 5 Ingredient Recipes
5 Ingredient Chicken Salad
Disclaimer
5 Ingredient Recipes do not include water, oil, kosher salt, or pepper in the count as most kitchens have these items stocked.
Ingredients
- 2 cups cooked chicken diced or shredded
- ½ cup celery diced
- ⅓ cup onion diced, green onion, red onion or white onion
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
Instructions
- In a bowl whisk together the mayo and Dijon. Add in ½ teaspoon kosher salt and ¼ teaspoon black pepper.½ cup mayonnaise, 1 tablespoon Dijon mustard
- Measure in the chicken, onion, and celery. Stir it all together so the mayo mixture coats everything.2 cups cooked chicken, ½ cup celery, ⅓ cup onion
- Taste for seasoning and add more kosher salt and black pepper as desired.
Serving
- Serve on croissants with fresh tomato and lettuce.Also great over a bed of lettuce lightly dressed with vinaigrette.Our favorite is to spoon it straight into your mouth with Ritz crackers.
Side Dishes
Storing
- Chicken salad actually gets better after 24 hours in the fridge, but is great right after it is made too.
- Store in the fridge in an air tight container for up to 4 days.
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