Martha Stewart’s Classic Chicken Salad
Introduction
Martha Stewart’s Classic Chicken Salad is the perfect example of simple, elegant, and flavorful home cooking. Made with tender cooked chicken, crunchy celery, creamy mayonnaise, and a touch of brightness from lemon and herbs, this recipe delivers timeless comfort with every bite. It’s ideal for sandwiches, wraps, salads, or serving alongside crackers for a light meal or entertaining platter.
Description
This chicken salad is creamy, refreshing, and well-balanced. The textures of juicy chicken, crisp celery, and a smooth dressing make it both hearty and light. It’s customizable, easy to prepare, and stores wonderfully for make-ahead lunches. True to Martha Stewart’s style, the ingredients remain classic while delivering excellent flavor.
Ingredients
For the Chicken Salad:
- 3 cups cooked chicken breast, diced or shredded
- 2–3 celery stalks, finely chopped
- ½ cup mayonnaise (add more if needed for creaminess)
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard (optional but recommended)
- 2 tablespoons fresh parsley, finely chopped
- Salt and black pepper, to taste
Optional Add-Ins (Martha-style variations):
- ¼ cup finely chopped red onion or scallions
- ¼ cup sliced almonds or chopped walnuts
- 1 teaspoon fresh tarragon, finely chopped
- ½ cup red grapes, halved (classic Martha variation)
Instructions
- Prepare the Chicken: Use cooked chicken breast. Poached, roasted, or leftover rotisserie chicken works well. Dice or shred into bite-size pieces.
- Combine the Base Ingredients: In a large bowl, add the chicken, celery, and parsley (plus optional onions or grapes if using).
- Make the Dressing: In a small bowl, combine the mayonnaise, lemon juice, and Dijon mustard. Mix until smooth.
- Mix Everything Together: Pour the dressing over the chicken mixture. Stir gently until everything is fully coated.
- Season Well: Add salt and black pepper to taste. Adjust lemon juice or mayonnaise depending on your preferred creaminess and tang.
- Chill Before Serving: Refrigerate for at least 30 minutes to let the flavors blend.
- Serve: Enjoy on sandwiches, croissants, lettuce wraps, atop greens, or with crackers.
Tips for the Best Chicken Salad
- Use freshly cooked chicken for the juiciest results (poached chicken breast works beautifully).
- Chill the salad before serving—flavors improve as it rests.
- Keep it texture-balanced: avoid over-mayo-ing; add more celery for crunch.
- Fresh herbs make a difference—parsley or tarragon elevates the flavor.
- Add fruit for sweetness: grapes or dried cranberries are classic Martha additions.
- Taste before serving—lemon, salt, and pepper are key to bright, clean flavor.
Common Mistakes & Corrections
- Too watery? Celery or onions may have released moisture. Add more chicken or a spoonful of mayo to correct texture.
- Bland flavor? Increase lemon juice, Dijon, or salt. Chicken salad needs well-balanced seasoning.
- Too dry? Add more mayonnaise or a splash of milk or cream to loosen the mixture.
- Chicken too tough or dry? Shred instead of dice. Add a little extra dressing and let it sit—moisture will absorb over time.
- Overmixing: Stir gently to avoid a mushy, pasty salad.
Enjoy
Serve your Martha Stewart’s Classic Chicken Salad cold and fresh, whether tucked inside a buttery croissant, wrapped in crisp lettuce, or piled high on toasted bread. It’s timeless, delicious, and always satisfying—perfect for lunch, picnics, or entertaining. Enjoy every creamy, crunchy bite!
