Classic Chicken Salad Appetizers
These classic chicken salad appetizers are perfect for any gathering. Made with shredded chicken, mayonnaise, celery, and a hint of lemon, they are simple to prepare and always a crowd-pleaser.
Equipment
- Cooking Pot or Oven
- Cutting Board
- Knife
- Medium Bowl
- Measuring Spoons and Cups
- Spatula or Spoon
Ingredients
Chicken Salad
- 2 cups cooked chicken shredded or finely diced
- ½ cup mayonnaise
- ¼ cup finely diced celery
- 2 tablespoons finely minced red onion or chives
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard optional
- Salt and freshly ground black pepper to taste
For Serving Variations
- Mini Croissants or Slider Buns
- Cucumber Slices
- Endive Leaves
- Phyllo Shells/Cups
- Crackers/Toasts
- Bell Pepper Scoops
For Garnish Ideas
- Fresh parsley, dill, or chives (finely chopped), Paprika, Pecan halves or slivered almonds, Small sprigs of fresh herbs
Instructions
Preparation
- Cook chicken until thoroughly done, then let it cool completely. Shred or finely dice the chicken into consistent, bite-sized pieces.
- In a medium bowl, combine the chicken with mayonnaise, celery, red onion or chives, lemon juice, and Dijon mustard.
- Season the mixture generously with salt and pepper, then taste and adjust as needed.
Chilling and Assembly
- Cover and refrigerate the chicken salad for at least 30 minutes to allow flavors to meld.
- Assemble appetizers using your chosen serving variation, such as filling mini croissants, topping cucumber slices, or spooning into endive leaves.
- Garnish with fresh herbs, paprika, or pecans, then serve immediately or keep chilled.
Notes
For best results, prepare the chicken salad a few hours in advance to allow the flavors to deepen. If serving for a larger crowd, consider offering a variety of serving options like mini croissants and cucumber slices.