Description
This classic chicken salad is a creamy, crunchy, and delicious lunch option made from scratch. Featuring shredded cooked chicken combined with crisp celery and green onions, all tossed in a tangy mayonnaise-based dressing with wholegrain mustard, lemon juice, and fresh dill. Perfect served as a salad, in a sandwich, or wrapped in a tortilla.
Ingredients
Chicken Salad
- 3 cups cooked, shredded chicken
- ⅓ cup chopped celery
- ¼ cup sliced green onions
Dressing
- 1 cup mayonnaise
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- ½ tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Combine Chicken and Vegetables: In a large bowl, stir together the shredded chicken, chopped celery, and sliced green onions until evenly mixed.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lemon juice, wholegrain mustard, freshly chopped dill, salt, and pepper until smooth and well combined.
- Toss Chicken with Dressing: Pour the dressing over the chicken mixture and toss thoroughly to ensure all ingredients are evenly coated with the creamy dressing.
- Chill and Serve: Cover the bowl and refrigerate the chicken salad until ready to serve, allowing flavors to meld. Serve as a salad on its own, inside a sandwich, or wrapped in a tortilla.
Notes
- For extra crunch, you can add chopped apples or toasted nuts like walnuts or pecans.
- Use rotisserie chicken for a quick and easy protein option.
- Fresh dill can be substituted with dried dill if fresh is unavailable; use about 1 teaspoon dried dill.
- Adjust salt and pepper according to your taste preference.
- This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
