The Recipe · No.833 · Classic Chicken Salad

Classic Chicken Salad, and Where to Source It

Cook the chicken on the bone and cool it fully before dicing. Meat cooked on the bone holds its juices, so the pieces stay tender in the dressing instead of turning dry and stringy.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook0 min
Makes4 servings
CuisineAmerican
Cook it with
No-cook
Can you make Classic Chicken Salad in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Part One
The Ingredients — and where to get them
Cooked chicken
Cold, from a bone-in roasted bird, shredded or cubed. A pasture-raised bird has real flavor.
3 cups
Source it →
Mayonnaise
The binder; a real egg mayo is best.
1/2 cup
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Celery
Chopped fine for a clean crunch against the meat. Fresh, bought local.
1/2 cup
Local / market
Lemon and Dijon
Lemon to brighten and a little Dijon for depth. Fresh lemon.
to taste
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Salt
To season the shredded meat evenly. A fine sea salt.
1/2 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Prep the meatShred or cube the cold chicken into bite pieces.
  2. Chop the celerySlice and chop the celery fine.
  3. Make the dressingWhisk the mayo, lemon, Dijon, and salt together.
  4. Fold and chillFold it all together and chill 30 min before serving.
Part Three
The Toolkit

Mixing bowl · Whisk · Chef's knife

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