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This is my go-to quick chicken salad when I want a fast, healthy lunch. Simple and perfect! It’s delicious in a wrap, on a sandwich, over lettuce, or with crackers!
I have quite a few chicken salad recipes on my website (and another one already tested and coming soon) but this version has been my go-to lately! My goal with this version was to use as few ingredients as possible so it could be the absolute easiest.
I recommend using a fully cooked rotisserie chicken from your grocery store. Chop it up into very small pieces so they mix well with the other ingredients. A little light mayo, dijon mustard, and a few spices flavor this super easy chicken salad. And finally, give some fresh dill a quick chop to make it a bit special. You can skip the dill if you insist. It is the flashiest of the ingredients we’re using but I personally think it’s worth it.
I wouldn’t change a thing about this recipe. Everything feels essential and will give you the most perfect (and easiest) lunch. I love it in a low carb tortilla wrap! It’s also delicious sandwiched between bread, on a bed of lettuce, or with crackers.
This recipe makes two generous servings and you can quickly scale it up if you’d like to make more. I hope this becomes a staple in your home because it is in mine!
Ingredients for 15-Minute Chicken Salad
- Fully cooked shredded chicken: To save time I like to purchase a cooked rotisserie chicken from the grocery store and just give it a quick chop. Any kind of cooked chicken works well here.
- Fresh dill: Chop some fresh dill for some extra freshness in this recipe. It’s worth the tiny bit of effort!
- Light mayo: You can of course use regular mayo but I prefer a light mayo to make this chicken salad healthy enough for my lunch on a regular basis. The brand I buy is Hellman’s Light Mayonnaise. I’m sure other brands make great options too but that’s the one I personally use.
- Dijon mustard: A little dijon mustards adds extra flavor to our chicken salad.
- Seasonings: Garlic powder, onion powder, salt, and black pepper are the only spices we’re using in this simple chicken salad.
How to Store Leftover Chicken Salad
This chicken salad is an easy recipe for meal prep! The flavors get more pronounced over time so you can make it in advance and use it in make-ahead lunches.
Store in an airtight container in the refrigerator for up to 3 to 5 days.
How to Serve This 15-Minute Chicken Salad
I’ve designed this quick chicken salad to be a simple lunch option. I like to divide it into two servings, one for now which I enjoy in a low carb tortilla and one for later which I store in an airtight container in the fridge.
Like all chicken salads this is also delicious served on a bed of lettuce, with a simple fruit salad, with crackers, or in a sandwich!
More chicken salad recipes:
15-Minute Easy Chicken Salad
Ingredients
- 2 cups shredded or finely chopped cooked chicken, You want this very finely chopped or shredded
- 1 tablespoon fresh dill, finely chopped
- ¼ cup light mayo
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the shredded chicken and fresh dill to a bowl. Stir in light mayo, dijon mustard, garlic powder, onion powder, salt, and black pepper.
- To keep this low carb, serve on lettuce with a side of fruit. For a more filling lunch, add it to a wrap (my favorite way to enjoy it) or sandwich. If serving as an appetizer, pair with crackers or cucumber slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
