To make chicken salad, fold chilled cooked chicken and chopped celery into a dressing of mayonnaise, mustard and lemon juice. Start with ⅓ cup mayonnaise for 2½ cups cooked chicken, then add more only if the chicken needs it. The finished salad should hold together in a spoonful with a little crunch in each bite.
Start with cooked, chilled chicken
Use leftover roast chicken or refrigerated rotisserie chicken. Take off the skin and remove any bones, then cut or pull the meat into small, even pieces. If you cook the chicken for this salad, use a thermometer to confirm 165°F (74°C) in the thickest part and chill it before mixing.
| Cooked chicken | 2½ cups |
|---|---|
| Chopped celery | ½ cup |
| Mayonnaise | ⅓ cup, plus more as needed |
| Dijon mustard | 1 tsp |
| Lemon juice | 1 tbsp |
| Fine salt and pepper | To taste |
Dice the celery for an even crunch
Cut the celery lengthwise into strips and then crosswise into small pieces. Keep the pieces small enough that they stay distributed when you scoop the salad. Finely chopped red onion or scallion adds more bite if you like. Start with a small amount and taste before adding more.
Mix the dressing separately
Stir the mayonnaise, mustard and lemon juice in a small bowl. Add most of it to the chicken and celery, fold gently and check the texture. Add the reserved dressing if you see dry patches. Keeping a little back lets you adapt to a juicy rotisserie chicken or drier leftover breast meat.
Add fruit or herbs for a variation
For a sweeter version, fold in diced tart apple or halved grapes. Add toasted pecans just before eating so they stay crisp. For a more savory bowl, use chopped dill and a little pickle relish. Taste before adding extra salt, especially if the cooked chicken was already seasoned.
Serve it as a sandwich or a salad
Scoop the mixture onto toasted bread and add lettuce to keep the bread from absorbing dressing too quickly. For a lighter lunch, use lettuce leaves as cups or serve a scoop with sliced tomatoes and crackers. Keep the salad chilled until serving and pack any bread or crackers separately if you’re taking it with you.
Keep the salad cold
Refrigerate promptly in a covered container at 40°F (4°C) or colder. Don’t leave it out for more than 2 hours, or 1 hour above 90°F (32°C). Use leftovers within 3 to 4 days of cooking the chicken. Turning leftover chicken into salad doesn’t restart that clock.
Sources and related guides
Mississippi State University Extension chicken salad method · FoodSafety.gov safe poultry temperature · USDA leftover guidance
On Wondelique, see how to cook chicken and how to make mayonnaise with a pasteurized egg.
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