Classic Creamy Chicken Salad Sandwich Filling
Make a satisfying, creamy chicken salad using leftover cooked chicken. This recipe balances texture with a savory-sweet flavor profile perfect for sandwiches.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken, shredded or finely chopped
- 1/2 cup mayonnaise
- 1 stalk celery, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup seedless red grapes, halved
- 2 tablespoons dried cranberries
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- Place the chopped or shredded chicken in a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
- Add the diced celery, minced red onion, halved grapes, and dried cranberries to the chicken.
- Pour the mayonnaise mixture over the chicken and vegetables.
- Gently fold all ingredients together until the chicken is evenly coated. Avoid overmixing to keep the texture from becoming mushy.
- Stir in the salt, pepper, and fresh dill, if using.
- Taste the salad and adjust seasoning as needed.
- Cover the bowl and chill the chicken salad for at least 30 minutes before serving to allow flavors to meld.
- Serve the creamy chicken salad between slices of toasted bread or on croissants.
Notes
- For a tangier flavor, substitute 2 tablespoons of the mayonnaise with plain Greek yogurt.
- If your chicken is dry, add a teaspoon of the reserved chicken broth or a splash of milk to the dressing mixture.
- Finely chop the celery and onion so they blend well without overpowering the texture.
Nutrition
- Serving Size: 1/2 cup filling
- Calories: 310
- Sugar: 8
- Sodium: 350
- Fat: 22
- Saturated Fat: 3.5
- Unsaturated Fat: 18.5
- Trans Fat: 0.1
- Carbohydrates: 10
- Fiber: 1
- Protein: 18
- Cholesterol: 65