Creamy Chicken Salad
This creamy chicken salad is quick, versatile, and perfect for sandwiches or as a salad topper, featuring cooked chicken, mayonnaise, and fresh vegetables.
Ingredients
Main Ingredients
- 2 cups cooked, chopped or shredded chicken leftover, poached, or rotisserie
- 1/2 cup mayonnaise can substitute Greek yogurt for a lighter version
- 1 rib celery, diced for crunch; thinly sliced fennel works as a swap
- 1 green onion, thinly sliced or 2 tbsp finely chopped red onion
- 1 teaspoon Dijon mustard
- 1/4 teaspoon seasoned salt adjust to taste
- 1/8 teaspoon black pepper or to taste
- 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill (optional)
Instructions
Preparation
- Place the cooked chicken in a medium mixing bowl.
- Add the mayonnaise and Dijon mustard; stir to coat the chicken evenly.
- Fold in the diced celery and sliced green onion.
- Season with seasoned salt and black pepper, then add dill if using.
- Mix gently until everything is combined and the texture is creamy.
- Taste and adjust salt and pepper as needed.
- Serve immediately, or cover and chill for 30 minutes to let the flavors meld.
Serving Suggestions
- Serve it piled on toasted bread, scooped into crunchy lettuce leaves, or spooned over a bed of mixed greens.
Notes
Refrigerate chicken salad in an airtight container within 2 hours of making. Use within 3–4 days. Freezing is possible but not ideal; mayonnaise and celery can change texture.