Dice 1 stalk of celery and half a small red onion finely then combine 2 cups diced or shredded chicken, 1/2 cup mayo, 1/2 teaspoon parsley, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Mix well. Refrigerate for an hour to let the flavors combine if you have time. Then serve in a wrap, sandwich, or just on a plate.
The general ratio is 2 cups of diced or shredded chicken per 1/2 cup of dressing. You can vary that for your taste.
Adjust the ingredients for the amount of chicken you have.
One medium chicken breast will make about 1 1/2 to 2 cups of diced chicken.
A medium celery rib will make about 1/2 cup of chopped celery.
One lemon will yield about 2 tablespoons of juice.
Regular or low-fat versions of mayonnaise or Miracle Whip will be fine.
Add-ins: -Nuts: Almonds. Pecans, Walnuts, Cashews. (generally 1/4 cup) -Spices: Garlic, Paprika, Curry Powder, Cayenne Pepper (Go light with this) -Fruits: Grapes, Raisins, Craisins, Apples (about 1/4 cup to start) -Other: Bell Peppers, Olives, Eggs, Pickles, Pickled Jalapenos
Chicken salad will last refrigerated for 3-4 days if sealed well. The mayo and the vegetables do not freeze well so freezing is not recommended.
A food safety note. Like all foods, if left at room temperature for 2 hours or more, discard it. Also, since this is made with leftover chicken, the 3-4 days that it is good refrigerated starts with the cooking of the chicken NOT the making of the chicken salad.
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