No cooking required if you already have leftover chicken in the fridge. Martha Stewart’s Chicken Salad is shredded chicken tossed with mayonnaise, Dijon mustard, celery, red onion, lemon juice, parsley, and a dash of hot sauce that takes 15 minutes and makes enough for 4 sandwiches or a full bowl for lunch.
I make this every time I have leftover roast chicken or a rotisserie from the store. It is the fastest lunch on the site and the lemon and hot sauce keep it from tasting like every other bland chicken salad.
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Why The Hot Sauce Matters
It is not enough to taste spicy. A small dash wakes up the mayo and keeps the salad from tasting flat and heavy.
The lemon juice does something similar but in a different way. Together they make a chicken salad that tastes bright instead of just creamy, which is why people always ask what is different about this one.
Chicken Salad Ingredients
- 3 cups cooked chicken, shredded or cut into small pieces
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 stalks celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 2 tablespoons flat-leaf parsley, chopped
- Dash of hot sauce
- Salt and freshly ground pepper
How To Make Martha Stewart Chicken Salad
- Shred the chicken: Use leftover roast chicken, rotisserie chicken, or poached breasts. Pull or cut into bite-sized pieces and put in a large bowl.
- Mix the dressing: In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice, and hot sauce.
- Combine: Add the celery, red onion, and parsley to the chicken. Pour the dressing over and fold everything together until evenly coated. Season with salt and pepper.
- Chill and serve: Cover and refrigerate for at least 30 minutes to let the flavors come together. Serve on bread, over greens, or in lettuce cups.
Can You Use Rotisserie Chicken
Absolutely and it is the fastest way to make this. One rotisserie chicken gives you about 3 to 4 cups of shredded meat, which is exactly what you need.
I pull the chicken while it is still warm because it shreds easier. Dark meat mixed with white gives the salad more flavor than breast alone.
What To Serve This On
Whole grain bread or toasted sourdough is how I eat it most days. Martha also serves it over arugula or in lettuce wraps if you are skipping bread.
When I bring this somewhere I put it in a bowl with deviled eggs and cucumber salad on the side. Buttermilk biscuits split open and stuffed with the chicken salad is also one of my favorites.
How Long Does It Last
Three days in the fridge in an airtight container. It actually tastes better the next day because the lemon and mustard soak into the chicken overnight.
Do not freeze chicken salad because the mayo breaks when it thaws. Just make a fresh batch since it only takes 15 minutes.
FAQs
- Can I use Greek yogurt instead of mayo? It works but the salad will taste tangier and lighter. I mix half mayo and half yogurt when I want something in between.
- Do I have to use celery? Celery gives the crunch that makes chicken salad feel like chicken salad. If you really hate it, chopped snap peas or diced apple give a similar texture.
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Nutrition Facts
(1 serving, serves 4)
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 340mg
- Total Carbohydrates: 3g
- Protein: 32g
Martha Stewart Chicken Salad Recipe
Description
No cooking required if you already have leftover chicken in the fridge. Martha Stewart’s Chicken Salad is shredded chicken tossed with mayonnaise, Dijon mustard, celery, red onion, lemon juice, parsley, and a dash of hot sauce that takes 15 minutes and makes enough for 4 sandwiches or a full bowl for lunch.
I make this every time I have leftover roast chicken or a rotisserie from the store. It is the fastest lunch on the site and the lemon and hot sauce keep it from tasting like every other bland chicken salad.
Ingredients
Instructions
- Shred the chicken: Use leftover roast chicken, rotisserie chicken, or poached breasts. Pull or cut into bite-sized pieces and put in a large bowl.
- Mix the dressing: In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice, and hot sauce.
- Combine: Add the celery, red onion, and parsley to the chicken. Pour the dressing over and fold everything together until evenly coated. Season with salt and pepper.
- Chill and serve: Cover and refrigerate for at least 30 minutes to let the flavors come together. Serve on bread, over greens, or in lettuce cups.
Notes
- Use a mix of dark and white meat: Dark meat adds more flavor than breast alone. A rotisserie chicken gives you the perfect mix.
- Do not skip the hot sauce: A small dash wakes up the mayo and keeps the salad from tasting flat.
- Chill before serving: Thirty minutes in the fridge lets the lemon and mustard soak into the chicken.