Best Chicken Salad We've Made
- PREP 10min
- TOTAL 10min
We love how this easy chicken salad gets better and better as it rests. The chicken soaks up the creamy herbed dressing, making this one of our most reliable make-ahead lunches. You can serve it on top of salads, stuffed into lettuce cups, or tucked into sandwiches. Enjoy it right away, or if you have the time, refrigerate the salad for at least an hour to allow the flavors to mingle.
You Will Need
7 tablespoons (100 g) mayonnaise (try homemade mayonnaise)
¼ teaspoon Coleman’s dry mustard powder
⅛ teaspoon sweet paprika
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
¼ teaspoon fine sea salt, more to taste
⅛ teaspoon freshly ground black pepper
3 ½ cups cubed cooked chicken (from about 1 ½ pounds cooked meat or 1 rotisserie chicken)
2 green onions, white and light green parts only
1 stalk celery, finely chopped (about ½ cup)
Directions
1In a medium bowl, mix the mayonnaise, mustard powder, paprika, dill, tarragon, parsley, chives, salt, and pepper. Fold in the chicken, celery, and green onion until the chicken breaks up slightly and is coated.
2Pack the salad into a resealable container. Press a piece of parchment paper directly on the surface of the salad, then close with the lid. Refrigerate the salad for at least 1 hour to allow the flavors to mingle. The salad will keep for up to 4 days, covered and refrigerated.
Adam and Joanne's Tips
- Cooked chicken: Use rotisserie chicken or try one of our chicken recipes, such as poached chicken, roast chicken, or make this chicken broth recipe, which leaves plenty of tender meat for this salad.
- For a lighter salad, swap the mayonnaise for light mayonnaise, plain yogurt, or Greek yogurt.
- Substitute 1 teaspoon of prepared Dijon mustard for the mustard powder.
- The nutrition facts below are estimates.