Chicken Salad

Keywords: lunch, chicken salad, quick

Serves: 6

Prep Time: 15 minutes

Total Time: 15 minutes

Equipment: knife, mixing bowl, oven, measuring cups


  • 2 cups cooked chicken, chopped
  • 2 stalks celery, chopped 
  • ½ red onion, diced
  • 1 cucumber, diced 
  • 1 branch dill, diced 
  • ½ cup mayonnaise 
  • 1 teaspoon Dijon mustard 
  • ½ teaspoon salt


  1. Cook chicken either on the stove, a pan or air fried.
  2. Chop chicken, celery, onion, cucumber, and dill.
  3. Combine all ingredients in a bowl and mix well. 
  4. Serve cold.


  • Chicken salad can be served over a bed of lettuce, as a sandwich or wrap, or eaten plain.


  • Keeps for 5 days refrigerated in an airtight container. Chicken salad does not freeze well. 

Nutrition Notes:

  • Chicken salad is a great way to get protein and veggies into your meals and can be made ahead of time for easy use.

Savings Tip:

  • For cost savings, you can use canned chicken instead of cooking fresh chicken.

Nutrition Facts:

Serving Size⅙ of recipe
Number of Servings6
Energy (kcal)219
Total Fat (g)16
Saturated (g)2.8
Cholesterol (mg)47.4
Sodium (mg)387.2
Total Carbs (g)3.3
Dietary Fiber (g)1
Total Sugar (g)1.5
Added Sugar (g)0.1
Protein (g)15.2
Vitamin D (mcg)0.1
Calcium (mg)26.5
Iron (mg)0.7
Potassium (mg)248