Classic Chicken Salad
This creamy chicken salad with fresh dill, grapes, and a touch of Dijon mustard makes a flavorful and protein-packed lunch. Perfect for sandwiches, wraps, or enjoying on its own as a light and healthy meal.
PREP TIME: 20 minutes
SERVINGS: 4
INGREDIENTS
1 large stalk celery
1/2 medium red onion or 3 medium scallions
1/2 cup seedless grapes (optional)
1/2 medium lemon
4 sprigs fresh dill
1 pound shredded cooked chicken (about 3 cups)
3/4 cup mayonnaise (or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise)
1 1/2 tsp Dijon mustard
1/2 tsp celery seeds (optional)
Kosher salt
Freshly ground black pepper
INSTRUCTIONS
Dice the celery (about 1/2 cup) and add to a medium bowl.
Finely dice the red onion or thinly slice the scallions (about 1/2 cup) and add to the bowl.
Quarter the grapes, if using, and add to the bowl.
Juice the lemon until you have about 1 tablespoon and add to the bowl.
Pick the fronds from the dill sprigs, coarsely chop (about 1/4 cup), and add to the bowl.
Add the shredded cooked chicken, mayonnaise (or Greek yogurt and mayonnaise), Dijon mustard, and celery seeds if using.
Stir until evenly combined.
Taste and season with kosher salt and black pepper as needed.
Make ahead: The chicken salad can be prepared up to 2 days ahead and refrigerated in an airtight container.
Storage: Leftover chicken salad should be refrigerated in an airtight container and eaten within 2 days.
Ingredient substitutions: Try substituting rotisserie chicken for convenience, or swap the grapes with diced apples for a crisp, sweet twist. Use all Greek yogurt for a lighter version.