Basic Chicken Salad
servings: 2
When you have leftover chicken sitting in the fridge, it’s a perfect excuse to whip up an easy chicken salad. Recently, I cooked a whole chicken in the slow cooker for my dog Zoe’s meals, and found myself with just enough shredded chicken to make a quick lunch for myself, too. I love recipes that use what I already have on hand, and chicken salad is one of the most flexible options out there.
Ingredients
- 1 to 1½ cups cooked shredded or chopped chicken
- 2 tablespoons mayonnaise adjust to taste
- 1/4 cup diced cucumber
- 1/4 cup diced celery
- 2 tablespoons diced onion
- Salt and pepper to taste
- spring greens or spinach mix optional
- tortillas, sandwich bread, or crackers for serving optional
Instructions
- Chop cucumber, celery, and onion into small, even pieces.
- In a medium bowl, combine chopped chicken, vegetables, and mayonnaise. Stir until evenly coated.
- Season with salt and pepper to taste.
- Serve in a wrap, over greens, or on sandwich bread or crackers.
Notes
- Start light with salt—you can always add more.
- Feel free to adjust ingredients based on what you have on hand.
- This salad also works great with canned chicken or leftover turkey.
- Try mix-ins like apples, grapes, nuts, curry powder, or yogurt for variations.