Quick Description
A protein-packed, creamy chicken salad made with tender shredded chicken, crunchy celery, red onion, and fresh dill, tossed in a light yet flavorful dressing. Ideal for sandwiches, lettuce wraps, or as a high-protein snack.
Servings & Timing
- Yield: 4–6 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes (if cooking chicken fresh)
- Chill Time (optional): 30 minutes
- Total Time: 30–45 minutes
Ingredients
- 4 cups cooked chicken breast, shredded (about 2 large chicken breasts)
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 1 stalk celery, finely diced
- ¼ cup red onion, finely chopped
- 2 tbsp fresh dill or parsley, chopped
- ½ tsp garlic powder
- ½ tsp salt (to taste)
- ½ tsp black pepper (plus more for garnish)
Instructions
Step 1: Prepare Chicken
- Use pre-cooked shredded chicken (rotisserie chicken works well) OR boil chicken breasts until tender, then shred with forks.
Step 2: Mix Dressing
- In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Step 3: Combine
- Add shredded chicken, celery, onion, and herbs into the bowl. Toss until evenly coated.
Step 4: Adjust & Chill
- Taste and adjust seasoning.
- Chill for 30 minutes (optional) to allow flavors to meld.
Step 5: Serve
- Serve in sandwiches, wraps, or over lettuce leaves for a low-carb meal.
Additional Notes
- Add chopped pickles or relish for extra tang.
- Swap mayo with cottage cheese or Greek yogurt for a high-protein, lighter version.
Dietary Info (per serving, approx.):
- Calories: 280
- Protein: 24 g
- Carbs: 2 g
- Fat: 18 g
- Labels: High-protein, low-carb, keto-friendly (with mayo), gluten-free
Ingredient Substitutions
- Protein: Try turkey, tuna, or canned salmon.
- Herbs: Dill, parsley, cilantro, or chives all work.
- Creamy Base: Half mayo + half Greek yogurt for balance.
Recipe Variations
- Avocado Chicken Salad: Mash in half an avocado.
- Curried Chicken Salad: Add 1 tsp curry powder and raisins.
- Crunchy Chicken Salad: Add chopped apples or grapes with walnuts.
Storage & Make-Ahead
- Store in an airtight container in the refrigerator up to 3–4 days.
- Do not freeze (texture changes).
FAQs
Q: Can I use canned chicken?
A: Yes, just drain well and shred before mixing.
Q: How do I make this healthier?
A: Swap mayo with Greek yogurt or cottage cheese.
Q: What’s the best way to eat it?
A: Classic sandwich, stuffed pita, lettuce wraps, or on top of crackers.
Optional Personal Story
This chicken salad is one of those comfort recipes I always return to. Growing up, it was the go-to “Sunday meal prep” dish in my family — mom would make a big bowl and we’d use it all week for sandwiches in our lunchboxes. Simple, versatile, and delicious.
Call-to-Action
Make this creamy chicken salad once, and you’ll always want a batch in your fridge. Perfect for busy days, quick lunches, or a protein-packed snack.
