Recipe Card: Simple Chicken Salad (PRINTABLE)
Everything is ready to go, so it's time to bring the recipe together. Follow the measurements and instructions below for consistent results every time.
Servings: 8 people
Calories: 350kcal
Ingredients
- 2 pounds Chicken, shredded
- 1 cup Hellmann's Mayonnaise
- 2 Tbsp. Milk
- 2 Tbsp. Lemon Juice
- 1 tsp. Salt
- dash Pepper
Instructions
- In a large mixing bowl, whisk together the Hellmann's mayonnaise, milk, lemon juice, salt, and black pepper until smooth.
- Add about 1 pound of the shredded chicken and stir until evenly coated.
- Continue adding the remaining chicken a little at a time, stirring after each addition, until the salad reaches your preferred consistency.
- Serve immediately, or refrigerate until chilled before serving.
Notes
- Hand-shredded chicken creates a heartier texture than finely shredded chicken.
- Add the chicken gradually to control the dressing-to-chicken ratio.
- For extra flavor and texture, fold in chopped pecans, dried cranberries, diced apples, sliced grapes, or chopped celery after mixing the base recipe.
- Chilling the salad for 30 minutes allows the flavors to blend and improves the texture.
- The dressing should coat the chicken evenly without pooling at the bottom of the bowl.
- The chicken should remain tender and hold its shape rather than become mushy.
- The finished salad should be creamy, not runny or dry.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Do not leave chicken salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F).
- Freezing is not recommended because mayonnaise can separate and affect the texture after thawing.
Nutrition
Serving: 8People | Calories: 350kcal | Carbohydrates: 0.8g | Protein: 35g | Fat: 24g | Cholesterol: 108mg | Sodium: 450mg | Potassium: 300mg | Vitamin A: 75IU | Vitamin C: 2.3mg | Calcium: 10mg | Iron: 0.5mg