Classic Chicken Salad This chicken salad will transport you straight to a New York City deli. Mix two shredded chicken breasts saved from Sunday with a creamy dressing that's brightened with a squeeze of lemon and a dollop of Dijon mustard.
This recipe is by Rachel Dolfi and featured in The FeedFeed’s Weekly Meal Planner.
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  • 3 1/ 2 cups shredded leftover roasted chicken
  • 1/ 2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 rib of celery, finely diced
  • 1/ 3 cup finely diced white onion
  • 2 tablespoons celery leaves, chopped
  • 1 1/ 2 tablespoons lemon juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Toasted bread, for serving
  • Lettuce leaves, for serving
  • Tomato, sliced, for serving
  • Red onion, sliced, for serving


  1. Add chicken, mayonnaise, Dijon, celery, onion, lemon juice to a large mixing bowl and stir gently to combine. Season to taste with salt and pepper.
  2. Serve on lightly toasted bread with lettuce, tomato and sliced onion. Enjoy!

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