Salad: United States – Classic Chicken Salad (Cold)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) boneless, skinless chicken breast, cooked and diced
1 cup (240 ml) mayonnaise
1 cup (120 g) celery, finely chopped
1 / 4 cup (25 g) green onion or red onion, finely chopped
2 tbsp (30 ml) lemon juice
Salt and pepper to taste
Green leaf lettuce or iceberg lettuce leaves (for serving)
1 yellow tomato, sliced (for garnish)
1 / 2 cup (60 g) cheddar cheese, small cubes or grated (optional)

Show original ingredient measurements

1 1 / 2 lb / 680 g boneless, skinless chicken breast, cooked and diced
1 cup (240 ml) mayonnaise
1 cup (120 g) celery, finely chopped
1 / 4 cup (25 g) green onion or red onion, finely chopped
2 tbsp (30 ml) lemon juice
Salt and pepper to taste
Green leaf lettuce or iceberg lettuce leaves (for serving)
1 yellow tomato, sliced (for garnish)
1 / 2 cup (60 g) cheddar cheese, small cubes or grated (optional)

Instructions

1. In a bowl combine diced chicken breast, chopped celery and onion.  
2. Stir in mayonnaise and a splash of lemon juice until coated; season with salt and pepper to taste.  
3. Fold in small cheddar cubes if using for a bit of richness.  
4. Chill at least 30 minutes. Serve scoops of chicken salad on individual green leaf or iceberg leaves and garnish with yellow tomato slices.