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Chicken Salad

This creamy, satisfying chicken salad brings together tender chunks of chicken with crisp celery and a perfectly balanced dressing that feels like a warm hug on your lunch plate.
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Prep Time 15 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken breast, diced
  • 2 celery stalks, finely chopped
  • 1/3 cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red grapes, halved (optional)
  • 2 tablespoons chopped fresh dill
  • Salt and pepper to taste

Method
 

  1. Start with completely cooled, cooked chicken breast. If using rotissery chicken, remove the skin and shred or dice into bite-sized pieces.
  2. Dice celery into small, uniform pieces about the size of a pea. If adding grapes, slice them in half.
  3. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, and Dijon mustard until completely smooth.
  4. Add the diced chicken and celery to your dressing bowl. Gently fold everything together using a large spoon, making sure each piece gets coated without mashing the chicken.
  5. Sprinkle in fresh dill, salt, and pepper. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to let the flavors meld together.

Notes

Use rotisserie chicken from the grocery store for budget-friendly option. Make Sunday evening and portion into containers for easy school lunches. Don't use hot chicken - it will make mayonnaise separate. Avoid over-mixing to prevent mushy chicken. Don't skip the 30-minute refrigeration time for flavors to meld. Store covered in refrigerator for up to 3 days. Don't freeze as mayonnaise-based dressing will separate when thawed.