Ingredients
– 2 cups cooked chopped or shredded chicken for main protein
– ½ cup mayonnaise for creaminess
– 1 rib celery, diced for crisp bite
– 1 green onion, thinly sliced for onion flavor
– 1 teaspoon Dijon mustard for tangy flavor
– ¼ teaspoon seasoned salt (or more to taste) for savory depth
– ⅛ teaspoon black pepper (or to taste) for warmth
– 1 teaspoon chopped fresh dill or ¼ teaspoon dried dill (optional) for herb flavor
– 1 cup chopped red grapes or peeled apple (optional) for sweet crunch
– 2 tablespoons chopped nuts such as pecans or almonds (optional) for crunch
Instructions
1-First Step: Chop cooked and cooled chicken and place it in a medium bowl. Cooling matters because warm chicken can soften the celery and change the texture of the creamy dressing.
2-Second Step: Add diced celery and thinly sliced green onion to the bowl. Stir gently so the veggies mix evenly through the chicken salad.
3-Third Step: Add mayonnaise, Dijon mustard, seasoned salt, black pepper, and dill if using. If you want a lighter chicken salad, replace half of the mayonnaise with Greek yogurt.
4-Fourth Step: Mix well to combine until the chicken salad looks evenly coated. Taste, then adjust seasoning if needed. This is where your “perfect” version starts.
5-Final Step: Serve as a sandwich, over salad greens, with crackers, or in lettuce wraps. For best flavor, chill for about 30 minutes before serving if you have time.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🐔 Use rotisserie or leftover chicken, even dark meat, for extra flavor and convenience.
🥛 Swap half the mayo for Greek yogurt to lighten it up without losing creaminess.
❄️ Store in an airtight container in the fridge up to 5 days for easy meal prep.
- Prep Time: 15 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 206 kcal
- Sugar: 1 g
- Sodium: 362 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 48 mg