Ingredients
3 cups cooked chicken, shredded or diced
1/2 cup mayonnaise (full-fat recommended)
1/2 cup celery, finely diced
1/4 cup red onion, finely diced (optional)
2 tablespoons fresh dill, chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Step 1: Ensure your chicken is cooked, cooled, and shredded or diced into bite-sized pieces. If using a rotisserie chicken, remove all skin and bones. Aim for roughly 3 cups of shredded chicken.
Step 2: Finely dice the celery and red onion (if using). Set aside.
Step 3: In a large mixing bowl, combine the mayonnaise, Dijon mustard, fresh dill, salt, and black pepper. Whisk these ingredients together until the dressing is smooth and well-combined.
Step 4: Add the shredded chicken, diced celery, and diced red onion to the bowl with the dressing.
Step 5: Using a spatula or large spoon, gently fold all the ingredients together until the chicken and vegetables are thoroughly coated with the creamy dressing. Be careful not to overmix.
Step 6: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the chicken salad to chill. Serve cold.
Notes
For the best flavor, make sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. You can easily adjust the amount of mayonnaise to achieve your desired level of creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 95 mg
Keywords: chicken salad, classic chicken salad, creamy chicken salad, easy chicken salad recipe, lunch ideas, healthy chicken salad, make ahead chicken salad, chicken salad sandwich, dill chicken salad
