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Sandwiches: Pile onto toasted bread, croissants, or brioche buns with lettuce and tomato.
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Toast or baguette: Serve as an open‑faced tartine, similar to how it’s shown with toast in your photo.
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Lettuce cups: Spoon into romaine or butter‑lettuce leaves for a lower‑carb option.
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Meal‑prep bowls: Serve over mixed greens or quinoa with extra veggies on the side.
It also works beautifully as part of a brunch or picnic spread alongside fruit, cheese, and crackers.
Variations
Offering variations helps capture related search traffic and lets readers customize the base recipe.
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Chicken Pasta Salad: Fold in 1 1/2 cups cooked, cooled short pasta (like shells or rotini) for a heartier main‑dish salad.
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Curried Chicken Salad: Add 1–2 teaspoons curry powder, swap lemon juice for lime, and add raisins or dried cranberries.
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Herb Ranch Chicken Salad: Replace Dijon and some of the lemon with ranch seasoning and extra fresh dill or parsley.
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Avocado Chicken Salad: Substitute half the mayonnaise with mashed ripe avocado and add lime juice for a fresher, greener version.
Storage and Food Safety
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Refrigerator: Store chicken salad in an airtight container in the fridge for up to 3–4 days; keep it chilled until serving to maintain texture and food safety.
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Do not freeze: Mayo‑based salads generally do not freeze well; the dressing can separate and the vegetables can become watery.
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Make‑ahead: You can prepare the salad a day in advance; stir in a splash of lemon juice or yogurt and adjust seasoning just before serving to refresh the flavors.
For picnics or potlucks, keep the salad on ice or refrigerate soon after serving to minimize time in the “danger zone” between 40°F and 140°F.
SEO‑Friendly FAQ
Can I use canned chicken?
Yes. Drain it very well and break it into chunks. The flavor and texture won’t be quite as good as rotisserie or roasted chicken, but it works in a pinch for quick lunches.
How do I make this chicken salad lighter?
Use more Greek yogurt and less mayonnaise, choose skinless breast meat, and add extra crunchy vegetables like celery and carrots to reduce the calorie density while keeping the bowl full and satisfying.
Can I omit the peas or carrots?
You can customize the vegetables to your taste. Try diced bell peppers, corn, or finely chopped broccoli in place of peas or carrots if you prefer.
Is this recipe gluten‑free?
All ingredients are naturally gluten‑free as long as your mayonnaise and mustard are certified gluten‑free. Serve the salad in lettuce cups or with gluten‑free bread or crackers if needed.
