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+ servings
A white dish filled with a colorful chicken salad.
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5 from 3 votes

Chicken Salad

Chunks of Chicken mixed with celery, peppers and bacon and a light dressing. 
Prep Time20 mins
Total Time20 mins
Course: Lunch, Salad
Cuisine: American
Servings: 4 people
Calories: 365kcal
Author: Kathy


  • 2 cups cooked chicken chopped
  • 4 slices bacon cooked and chopped
  • 2 stalks celery chopped
  • 1 bell pepper chopped
  • ¼ cup cilantro chopped
  • ¼ cup red onion chopped


  • cup mayo
  • 1 Tablespoon coarse ground mustard
  • lemon zest from 1 lemon
  • lemon juice from ½ lemon
  • 1 Tablespoon white wine vinegar
  • teaspoon red pepper flakes


  • Place all salad ingredients in a large bowl
  • Mix dressing ingredients together
  • Add half the dressing to the salad mixture. Toss to coat. Add a bit more dressing until it's the consistency you like.


  • Try to cut all the veggies about the same size
  • Don't add all the dressing at once. Start with half the dressing and then continue adding until it to your desired consistency
  • Use any remaining dressing as a spread on bread or a tortilla wrap
  • Store salad covered in the refrigerator for up to 4 days
  • Use cooked turkey in place of the chicken
  • Replace red onion with chopped scallions
  • Substitute cilantro for freshly chopped parsley
  • Add pepperoncini peppers for a little extra spice
Serving suggestions
  • Add to a tortilla wrap
  • Make into a sandwich
  • Eat plain or on crackers
  • Hollow out a tomato and stuff with this chicken salad
  • Eat on a leaf of lettuce


Calories: 365kcal | Carbohydrates: 4g | Protein: 4g | Fat: 37g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 444mg | Potassium: 192mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1143IU | Vitamin C: 40mg | Calcium: 20mg | Iron: 1mg