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A bowl of chicken salad mixed with herbs and chopped celery, topped with three dollops of bright orange fish roe, served in a white ceramic bowl on a dark surface.

Classic Chicken Salad

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Hand-pulled roasted chicken folded into a creamy dressing: mayo, Dijon, fresh lemon, with celery for crunch and soft herbs throughout. The version you grew up with, made better by starting with a bird worth eating.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups roasted chicken hand-pulled
  • ½ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • ½ cup celery finely diced
  • 2 tbsp flat-leaf parsley finely chopped
  • 1 tbsp fresh chives finely sliced
  • flaky sea salt to taste
  • black pepper to taste

Equipment

  • Large Mixing Bowl
  • Chefs knife
  • Cutting board
  • Measuring cups and spoons
  • Rubber spatula or large spoon
  • Whisk
  • Airtight Container

Method
 

  1. Pull the roasted chicken into bite-sized pieces by hand. Irregular shapes are better than uniform cubes. Discard skin or save it for crisps.
  2. In a large bowl, whisk together the mayonnaise, Dijon, and lemon juice until smooth.
  3. Add the chicken and celery. Fold gently to coat.
  4. Add the parsley and chives. Fold again until herbs are evenly distributed.
  5. Season with flaky salt and black pepper. Taste and adjust. The lemon should balance the richness without overpowering.
  6. Refrigerate for 15–30 minutes before serving to let flavors meld.
  7. Spoon the chicken salad into a shallow bowl or onto toasted bread.
  8. Finish with a crack of black pepper and a pinch of flaky salt.

Notes

Storage: cover and refrigerate for up to 3 days. Give it a stir before serving, since the dressing can settle.

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