Small Batch Mayo Salad with Chicken

Chicken salad with chopped vegetables served on romaine lettuce leaves, arranged on a wooden surface.

Small Batch Mayo Salad with Chicken

Need a quick, creamy dish that’s perfect for one or two? This small batch mayo salad with chicken is full of tender chicken, crisp veggies, and a creamy mayonnaise dressing. It’s just the right amount, not too much, not too little and comes together fast with ingredients you probably already have. Salad with mayonnaise recipe is great for a light lunch, simple dinner, or as a BBQ side.

Course Salad, Salads

Cuisine American, International

Keyword chop, creamy, cucumber, dill, dish, dressing, green salad, lettuce, mayo, mayo salad, mayonnaise, onion, pasta, pepper, recipe, red onion, salad, salad dressing, salad recipe, salad with mayonnaise, salt, slice, tomato, toss, vinegar, whip

Prep Time 5

Servings Servings

Calories 534kcal

Author Zuzana Paar

Equipment

1 Salad Bowl
1 Mixing Spoon

Ingredients

3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 Cups Rotisserie Chicken shredded
1 Piece Celery Stick finely chopped
1 Tablespoon Fresh Parsley chopped
1/4 Cup Mayonnaise
1/2 Piece Red Onion small, diced
1/2 teaspoon Oregano
1 Piece Garlic Clove minced
1/4 teaspoon Garlic Powder

US Customary - Metric

Instructions

Finely chop the celery and red onion, then mince the garlic for extra punch. Measure out the dried oregano, garlic powder, salt, and pepper so they’re ready to toss in. Chop some fresh parsley and place your mayonnaise in a small bowl for easy mixing.
Pull the skin off your rotisserie chicken and discard it. Using your hands or two forks, shred the chicken into small, tender pieces. Transfer the shredded meat into a large mixing bowl as the base for your salad.
Add all your prepped ingredients, veggies, garlic, herbs, spices, and mayo into the bowl with the chicken. Stir gently until everything is evenly coated in the creamy dressing. Taste and tweak the seasoning if needed before chilling or serving fresh. Serve on a lettuce leaf.

Notes

Use Rotisserie Chicken for Maximum Flavor: Rotisserie chicken adds a rich, seasoned taste without extra cooking. Just shred or chop it while it’s still warm for easier mixing.
Let the Salad Chill Before Serving: Pop the salad in the fridge for at least 20 minutes before eating. This helps the flavors blend and gives the salad a firmer texture.
Add Crunch Right Before Serving: If you’re mixing in celery, nuts, or pickles, wait until just before serving. This keeps them from getting soggy and adds the perfect bite.

Nutrition