Chicken Salad
A versatile dish combining juicy chicken, crunchy vegetables, and creamy dressing, perfect for any occasion.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 large stalk celery diced (about 1/2 cup)
- 1/2 medium red onion finely diced (or 3 medium scallions)
- 1/2 cup seedless red grapes optional, quartered
- 1/2 medium lemon juiced (about 1 tablespoon)
- 4 sprigs fresh dill picked and coarsely chopped (about 1/4 cup)
- 1 lb. shredded cooked chicken (about 3 cups)
- 3/4 cup mayonnaise or 1/2 cup Greek yogurt plus 1/4 cup mayonnaise
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. celery seeds optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Gather all your ingredients in a medium bowl for easy mixing.
- Dice the celery and red onion (or scallions) into small pieces.
- If using, quarter the grapes and add them to the bowl.
- Juice the lemon to yield about 1 tablespoon and add to the bowl.
- Chop the dill fronds and add to the bowl.
- Add the shredded chicken to the bowl.
- In the same bowl, mix in mayonnaise (or Greek yogurt and mayonnaise), Dijon mustard, and celery seeds, if using.
- Stir all ingredients until well combined. Season with salt and black pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving for the best flavor.
- Serve your chicken salad as desired!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.