Ingredients
Method
- Ensure your cooked chicken is ready. If you’re shredding or dicing by hand, make sure the pieces are bite-sized and uniform in size. If using rotisserie chicken, this step is already done for you!2 cups cooked chicken breast, shredded or finely diced
- In a medium-sized mixing bowl, add the mayonnaise, Dijon mustard. Whisk these together until they are well combined and smooth. This creates the creamy base for your Chicken Salad.½ cup mayonnaise, 1 teaspoon Dijon mustard
- Gently fold in the finely chopped celery and red onion into the mayonnaise mixture. The celery adds a pleasant crunch, while the red onion provides a subtle, sharp flavor that cuts through the richness.¼ cup finely chopped celery, 2 tablespoons finely chopped red onion
- Stir in the fresh dill, salt, and black pepper. Dill is a classic pairing with chicken, offering a bright, slightly anisey flavor. Adjust salt and pepper to your personal preference.1 tablespoon chopped fresh dill, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the prepared cooked chicken to the bowl. Using a spatula or a spoon, gently fold the chicken into the dressing until it is evenly coated. Be careful not to overmix, as this can make the chicken mushy.2 cups cooked chicken breast, shredded or finely diced
- If you’re incorporating any optional ingredients such as chopped pickles for a tangy bite, fresh parsley for an extra burst of green flavor, lemon juice for brightness, or curry powder for a unique twist, now is the time to gently fold them in.¼ cup chopped pickles, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1 pinch curry powder
- For the best flavor, cover the bowl and refrigerate the Chicken Salad for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully.
Notes
Storing: Refrigerate in an airtight container for up to 3-4 days. Freezing is possible, but texture may change. Reheating is not recommended; serve cold.
