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Classic Chicken Salad

A creamy, versatile chicken salad perfect for sandwiches or served over greens
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1/2 cup mayonnaise
  • 1/4 cup celery finely diced
  • 2 tablespoons red onion finely minced
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. If using raw chicken, poach chicken breasts in simmering water until internal temperature reaches 165°F, about 12-15 minutes
  2. Allow cooked chicken to cool completely, then shred or dice into small, uniform pieces
  3. Finely dice celery and red onion into small, consistent pieces
  4. In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper
  5. Add shredded chicken, celery, red onion, and fresh dill to the dressing
  6. Gently fold all ingredients together until evenly coated, being careful not to overmix
  7. Refrigerate for at least 30 minutes to allow flavors to meld
  8. Taste and adjust seasoning with additional salt and pepper if needed

Notes

For extra flavor, consider adding chopped almonds or dried cranberries. Can be stored in refrigerator for up to 3 days.

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