5 ingredient chicken salad recipe
The Best 5 ingredient chicken salad recipe
The best part? It’s easy to customize—swap in whatever veggies you have on hand, adjust the dressing to taste, or even add a sprinkle of everything bagel seasoning if you’re feeling extra. It’s the kind of dish that’s as versatile as it is satisfying, and the fact that it’s made mostly with chicken, greens, and a few pantry staples makes it a budget-friendly favorite. Plus, it’s got that perfect balance of protein and fiber, so it keeps you full without weighing you down. Whether you’re meal prepping for the week or just grabbing a quick bite, this recipe delivers.
5-Ingredient Classic Chicken Salad
A simple, fresh chicken salad that relies on just five ingredients for a satisfying, protein-packed meal. Perfect for sandwiches, wraps, or as a side.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 cup diced celery
- 1/2 cup diced red onion
- 2 tbsp mayonnaise
👨🍳Directions
-
1
Cook the chicken by baking at 375°F until fully done (about 15–18 minutes) or until the internal temperature reaches 165°F. Let it cool before shredding. -
2
In a bowl, mix the shredded chicken with olive oil, lemon juice, celery, red onion, and mayonnaise until evenly combined.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How 5-Ingredient Classic Chicken Salad Works
❓ Frequently Asked Questions About 5-Ingredient Chicken Salad
1. What is the best way to keep this chicken salad fresh for longer?
Store the cooked chicken in a shallow container and refrigerate within two hours. To extend freshness, mix the remaining ingredients just before serving, as the dressing can cause the chicken to spoil faster. For up to three days, keep the dressing separate until ready to assemble.
2. Can I substitute any ingredients if I don’t have them on hand?
Yes, you can adjust quantities or swap ingredients for similar textures. For example, use Greek yogurt instead of sour cream if preferred, or swap celery for a bit more fresh herbs like parsley or dill. If you lack mayo, a light vinaigrette (like Greek yogurt mixed with lemon juice) works in a pinch.
3. How do I know if the chicken is cooked through safely?
Cook the chicken to an internal temperature of 165°F (74°C) using a meat thermometer. The edges should pull away from the bone, and the juices should run clear when tested. Overcooking can dry out the chicken, so remove it from heat just before reaching this temperature.
4. Is this recipe suitable for meal prep?
Absolutely! This recipe is ideal for meal prep. Cook the chicken ahead of time, store components separately, and assemble just before serving to keep flavors vibrant. Portion into containers for easy grab-and-go lunches or salads throughout the week.
