Ingredients
- 3 cups cooked chicken, chopped or shredded
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 2 tablespoons red onion or scallions, finely chopped (optional)
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh parsley or dill, finely chopped
- Optional Add-ins:
- ⅓ cup sliced grapes or chopped apples
- ¼ cup toasted slivered almonds or chopped walnuts
- 1 hard-boiled egg, chopped
- 1 tablespoon sweet relish or chopped pickles
Instructions
- Dice or shred the cooled, cooked chicken into bite-sized pieces. Finely chop the celery, onions, and herbs.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add chicken, celery, onions, and any desired mix-ins to the bowl. Stir gently until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Stir and adjust seasoning before serving.
Notes
- Swap mayo for Greek yogurt for a lighter version.
- Add curry powder, hot sauce, or avocado for flavor variations.
- Use rotisserie chicken for added depth and convenience.
- Store in the fridge for up to 4 days—do not freeze.
- Mix chicken and veggies ahead, add dressing before serving for max freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 1g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 85mg
