Chicken Salad Recipe With Mayo And Mustard: Crunchy Celery Crowns Over Tangy Dressing Bliss

This chicken salad recipe with mayo and mustard delivers the perfect balance of creamy, tangy dressing and crisp celery for a satisfying meal. The secret lies in perfectly cooked chicken—juicy and tender—mixed with a rich mayo-mustard base that keeps everything moist.

Whether served on toasted bread or with fresh greens, this salad is restaurant-quality at home.

Start with boiled or baked chicken, shredded finely for even texture, then combine it with creamy mayo, sharp mustard, and fresh herbs like dill or parsley. The celery adds a satisfying crunch, while a touch of lemon brightens the flavors.

This recipe is foolproof, with no complicated steps—just simple ingredients that come together effortlessly.

What you’ll end up with is a creamy, flavorful salad that’s rich yet balanced, thanks to the tangy mustard cutting through the richness of the mayo. The celery crowns add texture, making every bite interesting.

It’s the kind of dish that works for lunch, dinner, or even as a hearty snack—versatile enough for any occasion.

Serve it on crisp bread, with crackers, or alongside a fresh garden salad for a complete meal. The leftovers keep well in the fridge for up to three days, making it perfect for meal prep. Let’s get started!

Ingredients for chicken salad recipe with mayo and mustard

Simple yet restaurant-worthy ingredients that balance creamy richness with crisp, tangy bites.

The chicken is the foundation—boiled or baked to juicy perfection is key. I always use boneless, skinless breasts for even cooking, but thighs work too if you prefer richer flavor. Shred it while still warm so it stays tender. For the mayo, Hellmann's or Duke's are my go-tos—they're reliable and creamy. The Dijon mustard adds depth, so don't skimp. Fresh dill is ideal, but dried dill at one-third the amount works in a pinch. Celery crowns should be crisp—cut them right before adding to keep that satisfying crunch.

No fresh dill? Fresh parsley or tarragon adds a nice twist. Short on mayo? Greek yogurt or vegan mayo cuts the richness nicely. The sugar balances the mustard's tang—honey or maple syrup are great swaps. For extra crunch, toasted pecans or walnuts are fantastic alternatives to fried onions. The lemon juice is non-negotiable—it brightens everything. If you're meal prepping, add the lemon juice just before serving to keep the salad fresh.

This salad keeps beautifully in the fridge for 3-4 days, though the celery loses its crunch over time. Store it in an airtight container with a layer of plastic wrap pressed directly on the surface to preserve moisture. For serving, I like to toss in the crispy fried onions and toasted bread cubes right before eating—that's where the magic happens. If you're prepping ahead, store the dressing and chicken separately, then mix just before serving. The flavors meld even better after a night in the fridge.

Step-by-step instructions for chicken salad with mayo and mustard

Here's the method for a perfectly balanced chicken salad with crisp texture and vibrant flavor.

Take the 2 cups Cooked Chicken Breast and shred it using two forks or your hands. You want the chicken to break into small, even pieces—about the size of large peas. This ensures every bite has that tender, moist texture we're after. If your chicken is cold, let it sit at room temperature for 5 minutes first to make shredding easier and more uniform.

As you shred, give the chicken a taste to check its seasoning. If it seems bland, this is your chance to adjust before mixing with the dressing. The chicken should be juicy but not overly seasoned—we'll balance flavors in the next step. Once shredded, transfer the chicken to a large mixing bowl and set aside.

In a separate medium bowl, whisk together the 0.5 cup Mayonnaise and 1 tbsp Dijon Mustard until fully combined and smooth. The mayonnaise should be at room temperature for best results—this prevents the dressing from separating later. Add the 1 tbsp Fresh Lemon Juice, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Granulated Sugar, whisking continuously until everything is well incorporated.

Here's where the magic happens: the Dijon mustard adds sharpness that cuts through the richness of the mayonnaise, while the lemon juice brightens everything up. The sugar might seem odd, but it's crucial—it balances the acidity of the lemon and mustard, creating a harmonious dressing. Taste the mixture now and adjust seasoning if needed, adding more salt or pepper as necessary.

Finely chop the 1 cup Fresh Celery into small pieces—about 1/8-inch dice. You want the celery to be very finely chopped so it blends seamlessly with the chicken. Add it to the chicken in the mixing bowl along with the 0.25 cup Red Onion (finely diced) and 0.25 cup Fresh Dill (chopped). The celery should be crisp—if it feels soft, it's too old and will make the salad mushy.

Gently fold these ingredients into the chicken using a rubber spatula. Be careful not to overmix—just combine everything until evenly distributed. The celery will add a satisfying crunch, the onion provides sharpness, and the dill brings fresh herbal notes. This is where the salad starts to come together visually—you should see vibrant green dill and crisp white onion mixed throughout.

Pour the dressing mixture over the chicken and vegetable combination. Using your spatula, gently fold everything together until fully coated and evenly distributed. The salad should look moist but not soupy—if it seems too thick, add 1-2 teaspoons of water to loosen it slightly. This is also when you should add the 2 tbsp Crispy Fried Onions and 0.5 cup Toasted Bread Cubes (if using) for that essential crunch.

Taste the salad one final time and make any necessary adjustments. The balance should be perfect: creamy from the mayonnaise, tangy from the mustard and lemon, with a satisfying crunch from the celery, onion, and bread cubes. If you're serving this immediately, you can stop here. But for best texture, let it sit in the refrigerator for 30 minutes to allow all the flavors to meld together.

Regional styles of this chicken salad recipe with mayo and mustard

Southern Comfort Style

In the South, chicken salad gets a heartier touch with crispy fried chicken instead of boiled or baked.

I like to use shredded rotisserie chicken for convenience, then mix it with ½ cup mayonnaise, 1 tbsp honey mustard, ½ cup finely chopped celery, and ¼ cup diced red onion.

The key is adding ¼ cup chopped pecans for crunch and a splash of hot sauce for heat. Serve it on toasted sourdough or with buttermilk biscuits for a true Southern spread. 🍗

New England Crunch

Up north, the focus is on ultra-fine textures and bright flavors. I’ve seen this version in New England diners where they use shredded poached chicken, mayonnaise mixed with a touch of sour cream, and finely minced celery and red onion.

The secret? Adding 1 tbsp capers and 1 tsp white wine vinegar for a briny tang. Top it with toasted breadcrumbs and serve on rye toast or with cucumber slices for a refreshing contrast. 🥒

Midwest Classic

The Midwest keeps it simple but extra crunchy. Here, you’ll often find boiled chicken breast mixed with mayonnaise, mustard, and a generous amount of finely chopped celery and red onion. The twist?

Adding ½ cup crushed potato chips (like Kettle Brand) for texture and a dash of paprika for warmth. Serve it on wheat bread or with pickles on the side—this combo is a Midwest classic. 🥔

West Coast Freshness

Out West, they lean into lighter, fresher ingredients. Swap the mayo for Greek yogurt (or a mix of both) and add avocado chunks, chopped cilantro, and a squeeze of lime juice instead of lemon.

The celery stays, but it’s often lightly pickled in rice vinegar for extra brightness. Serve it on whole-grain toast or with mixed greens for a lighter, more vibrant salad. 🥑

Appalachian Twist

In the Appalachian region, they love smoky flavors and homestyle ingredients. Try adding 1 tbsp smoked paprika to the mayo-mustard mix and using shredded smoked chicken (leftover from a smoker or slow cooker).

The celery and onion stay, but dried apricots or raisins are often tossed in for sweetness. Serve it on cornbread or with apple slices for a sweet-savory balance. 🍎

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