Recipes Ingredients Meat & Poultry Chicken Classic Chicken Salad 3.4 (335) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 6, 2022 Print Rate It Share Share Tweet Pin Email Servings: 1 It's a classic for good reason, this chicken salad recipe combines chicken, mayo, mustard, a dash of hot sauce, and a squeeze of lemon juice with minced red onion, celery, and parsley. You can use leftover roast chicken, rotisserie chicken, or any chicken you have for this delicious lunch. Try it on a bed of mixed greens or a slice of whole-grain of sourdough bread. Ingredients 1 cup diced chicken 1 heaping tablespoon minced red onion 1 heaping tablespoon minced celery 2 teaspoons chopped fresh flat-leaf parsley 2 teaspoons freshly squeezed lemon juice 2 teaspoons mayonnaise ½ teaspoon Dijon mustard Dash of hot sauce Coarse salt and ground pepper, to taste Directions Place all ingredients in a bowl; stir to combine. For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad. To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes. Con Poulos Rate it Print