Description
This classic chicken salad recipe is creamy, fresh, and brightened with dill, Dijon, and a splash of champagne vinegar. Made with celery and green onion, it’s perfect piled on bakery bread with thin apple slices, scooped into lettuce cups, or made ahead for easy high-protein lunches all week.
Ingredients
- 3 cups cooked chicken, shredded or chopped (about 1 rotisserie chicken or 1.5 lbs poached chicken breast)
- 1/2 cup mayonnaise (or 1/4 cup mayo plus 1/4 cup plain Greek yogurt)
- 1/2 cup finely diced celery (about 1 to 2 stalks)
- 1/3 cup thinly sliced green onion (about 3 to 4 onions)
- 2 tablespoons chopped fresh dill
- 2 teaspoons Dijon mustard (a little goes a long way here)
- 2 teaspoons champagne vinegar (or white wine vinegar or fresh lemon juice)
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Good bakery bread or crackers
- 1 crisp, sweet apple, thinly sliced (Honeycrisp, Fuji, or Pink Lady)
Instructions
- If poaching your chicken, cook and cool it first, then shred or chop into bite-sized pieces.
- In a large bowl, stir together the mayonnaise, Dijon mustard, champagne vinegar, sea salt, and black pepper until smooth.
- Add the cooked chicken, celery, green onion, and dill. Fold gently until everything is evenly coated, letting some of the chicken break apart.
- Taste and adjust, adding more salt or a little more vinegar as needed.
- Cover and chill for at least 30 minutes before serving so the flavors meld.
- To serve my favorite way, layer thin apple slices onto bakery bread, top with chicken salad, and enjoy open-face or as a sandwich.
Notes
Use your favorite mayonnaise. Homemade, Kewpie, and Vegenaise are all great.
Chop everything by hand for a chunkier salad, or pulse it all in a food processor for a finer, more spreadable texture.
For the most tender, deli-style texture, poach the chicken rather than grilling it.
Easy add-ins: fold in chopped apple, halved grapes, or a handful of raisins for a sweeter version.
Lighten it up by replacing half the mayonnaise with plain Greek yogurt.
Store in an airtight container in the fridge for up to 3 to 4 days. It tastes even better the next day. Do not freeze.
Keep the chicken salad and bread separate until serving so sandwiches don’t get soggy.