By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
140 cal · 25 min
Classic Chicken Salad
Recipe GLPRc69fb669a9ecae
A traditional Jewish deli-style chicken salad featuring tender, poached chicken breasts combined with crisp celery, minced onion, creamy mayonnaise, and a bright horseradish tang. Simple, flavorful, and perfect for lunch or a light dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound boneless, skinless chicken breasts, trimmed of fat
2½ tablespoons kosher salt
¼ medium medium yellow or white onion, minced
2 stalks celery stalks with leaves, leaves chopped and ribs cut into 1/4-inch dice
3 tablespoons mayonnaise
¾ teaspoon prepared horseradish
⅛ teaspoon freshly ground black pepper
1 small small lemon, juice only
Directions
Place the chicken breasts in a pot and cover with cold water. Add 2 tablespoons of kosher salt. Bring to a gentle boil over medium-high heat, then reduce heat to medium and simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F. Remove from heat and allow to cool slightly, then shred or cut into bite-sized pieces.
In a large bowl, combine the cooled chicken, minced onion, diced celery ribs, and chopped celery leaves.
In a small bowl, whisk together the mayonnaise, prepared horseradish, the remaining 1/2 teaspoon kosher salt, and black pepper until well combined.
Pour the mayonnaise mixture over the chicken and vegetables. Add the lemon juice and gently toss until all ingredients are evenly coated.
Taste and adjust seasonings as needed. Serve immediately or chill until ready to serve.
Comments
This recipe is cheap and simple—rotisserie chicken from any Charlotte chain runs $7–8 and makes four servings of salad for under $2 per person once you factor in mayo, celery, and onion. Every ingredient is a shelf staple at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger, with no specialty stops required. The 25-minute estimate is honest if you're starting with pre-cooked chicken, though it assumes no knife work on the onion and celery. The real constraint is that this is a same-night dish—dressed salad does not reheat well, and leftovers will weep within a few hours, so it works best for lunch or a quick dinner, not meal prep.
Sign in or create a free account to add your review.
