Classic Chicken Salad Recipe
This easy to make chicken salad is a great quick lunch or dinner, and is also an excellent filling for sandwiches, tortilla or lettuce wraps, and garden fresh tomatoes.
Equipment
- cutting board
- serrated knife
- chef's knife
- egg cooker or small pot with lid
- large mixing bowl
- small mixing bowl
- slotted mixing spoon or salad spoon
- whisk
- measuring cups
- measuring spoons
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Ingredients
- 2 cups precooked chicken diced or shredded
- 2 hard boiled eggs chopped
- 1 cup celery chopped
- ⅓ cup green onions finely chopped
- 1-2 tablespoons fresh dill finely chopped
- ⅔ cup light/reduced fat mayonnaise Hellmann's or Duke's
- 2 tablespoons Dijon mustard may use yellow mustard
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon white wine vinegar
Instructions
- In a large bowl, gently mix the chicken, eggs, celery, green onion, and dill.
- In a separate bowl, whisk together the mayonnaise, mustard, salt, pepper, and vinegar until smooth.
- Fold the dressing into the chicken mixture; mix gently until incorporated.
- The salad can be enjoyed right away, but it tastes best after chilling in the fridge for at least two hours.
- Store leftovers in an airtight container and keep refrigerated. Enjoy within 3 days.
Notes
For a heartier onion taste, use diced red or white onions; these onion options also provide an added crunch.
When using precooked chicken, it's best to avoid overcooked meat that's too dry. It won't be as pleasing to eat (it also tends to be very chewy) and will have a harder time absorbing the dressing. Please note that the USDA recommends consuming cooked chicken within 3-4 days, so keep that in mind when using leftovers for this recipe.
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