Ingredients
3 cups cooked chicken, shredded or chopped
½ cup mayonnaise
1 tablespoon Dijon mustard (optional)
1 celery stalk, diced
½ red onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Optional add-ins:
1 tablespoon lemon juice
½ cup grapes or apples (for a sweeter version)
¼ cup chopped nuts (almonds or pecans)
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Instructions
In a large bowl, place the shredded chicken.
Add the celery, red onion, peppers, and parsley.
Stir in the mayonnaise and Dijon mustard.
Mix well until everything is evenly coated.
Season with salt, pepper, and lemon juice (if using).
Chill for 30 minutes before serving to let the flavours blend.
Serve on sandwiches, with crackers, in wraps, or over a fresh salad.
A Brief History of Chicken Salad
Chicken salad has been enjoyed since the mid-19th century in the United States. The earliest recorded versions appeared in the 1860s, created by combining leftover roasted chicken with mayonnaise-type dressings, celery, and herbs. It became a popular dish in delicatessens and tea rooms in the early 1900s because it was economical, easy to prepare, and could be served cold.
Over time, different regions added their own twists—fruits, nuts, spices, or vegetables—making chicken salad a versatile and timeless favourite around the world.
