chicken salad

A simple, filling chicken salad for a weekday lunch.

Chicken Salad Recipe

I think one of the reasons I love salads so much is because you really can make it with whatever you have in your fridge. Earlier this week I had leftover chicken from the weekend and decided to use it up by making chicken salad. All it took was a few pantry ingredients and I had a flavorful meal whipped together in no time.

To serve it, I fried one piece of bread in a pan with a little olive oil, sprinkled it with salt and garlic powder, and served with sliced cucumber, avocado, and butter lettuce. Normally I’m fully on team open-face sandwich, but this method gave me a delicious, filling half-sandwich that was so satisfying in the middle of the day. Make it, you’ll love it.

Ingredients for Chicken Salad

  • 2 stalks celery, finely chopped

  • 1 carrot, peeled, then chopped

  • 2 scallions, chopped

  • 2 tablespoons capers, chopped

  • 1 tablespoon caper juice

  • 2 cups shredded chicken

  • 1/4 cup dill, chopped

  • Juice of 1/2 lemon

  • 2 tablespoons Dijon mustard

  • 1/4 cup mayonnaise

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon salt

How to Make Chicken Salad

  1. Make sure all of your ingredients are chopped per the recipe instructions or cut to be about the same size throughout.

  2. Add all of the ingredients to a large bowl and mix well to thoroughly combine. 

  3. Serve on toast, on a sandwich, or with chips.

What You’ll Need

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