Trying to figure out what to make for your next luncheon or picnic? Search no further! This classic chicken salad recipe is perfect for these warm summer months. During the summer I like cool refreshing sandwiches and chicken salad is always at the top of the list. This recipe is simple, delicious, and a classic. It is perfect in sandwiches or served in a tomato over a bed of lettuce. Heck, I’ve even just gone at it with a fork, I won’t lie. I will say this is better than anything you will find at the deli counter and it is so easy to make. The inclusion of lemon juice and parsley gives this chicken salad a certain freshness that others don’t have. This is one of those recipes that just gets better over time. I ate this three days after I had made it and it was amazing how much the flavors all intensified. It’s good stuff, Maynard!
Note: This calls for boiled chicken breasts but I have also made it with leftover grilled chicken and it gave the salad a really nice flavor and texture.
4 boneless skinless chicken breasts
1 stalk celery, sliced
1 c mayonnaise
1 tsp mustard
2 tsp lemon juice
1 green onion, thinly sliced
2 tbsp fresh parsley, chopped
1 tsp salt
- Bring a large pot of water to a boil and add chicken breasts.
- Boil chicken for 20–25 minutes.
- Remove chicken from pot and place on a large cutting board to cool.
- Dice chicken into small pieces.
- In a large bowl combine chicken and celery.
- To make your dressing mix together the mayonnaise, mustard, lemon juice, green onion, parsley, salt and pepper.
- Pour the dressing over the chicken and celery and stir to coat.
- Refrigerate until ready to serve.