Ingredients
Equipment
Method
Prepare Your Chicken
- Prepare your chicken: Poach boneless, skinless chicken breast in a pot covered with cold water or broth. Bring to a gentle simmer, reduce heat, and cook for 10-15 minutes until 165°F (74°C). Alternatively, boil for shredding, or use leftover cooked chicken (like rotisserie, grilled, or baked). Ensure the chicken is completely cooled before proceeding to prevent a watery salad.
Assemble the Dressing & Ingredients
- In a spacious mixing bowl, combine the mayonnaise, Dijon mustard, seasoned salt, black pepper, and optional chopped fresh dill. Add the fresh lemon juice, finely minced fresh shallot, and sugar. Whisk everything together until well combined, creamy, and tangy.
Combine & Mix
- Add the prepared 2 cups of cooled chopped chicken (or shredded chicken), diced celery, and thinly sliced green onion to the bowl with the dressing. Gently mix until all ingredients are evenly coated. Avoid over-mixing, especially with canned chicken.
Taste and Season
- Taste the chicken salad and adjust seasoning as desired with more salt, pepper, or lemon juice for perfect flavor balance.
Chill for Flavor Development
- Chill the chicken salad in the refrigerator for at least 30 minutes to an hour, or longer, to allow flavors to meld and develop fully.
Serve
- Once perfectly chilled, serve your classic chicken salad as a sandwich, wrap, with crackers, or over a fresh green salad.
Nutrition
Notes
This versatile chicken salad can be served on croissants, in lettuce wraps, or with crackers. For a lighter option, replace half the mayonnaise with Greek yogurt. Ensure your chicken is fully cooled before mixing to avoid a watery salad. Note that mayo-based salads with fresh veggies don't freeze well. Nutrition information is estimated based on common ingredients and serving sizes and may vary.