Save This classic chicken salad combines tender cooked breast meat with crunchy celery, zesty red onion, and a creamy dressing of mayonnaise, Dijon mustard, and fresh lemon juice. Fragrant dill adds bright herbal notes while salt and pepper bring balanced seasoning. Each serving features a generous scoop arranged over a bed of crisp mixed greens including romaine, spinach, and arugula, accompanied by sweet cherry tomatoes and refreshing cucumber slices.
For added texture and flavor, toasted almonds or pecans make an excellent topping, though this remains entirely optional. A squeeze of fresh lemon wedge brightens the entire dish. The preparation comes together in just 40 minutes, making it ideal for quick weekday lunches or simple evening meals. The salad naturally provides 25 grams of protein per serving while staying light at 330 calories.
The air conditioner was fighting a losing battle against the afternoon heat, so turning on the oven was out of the question. I raided the fridge for leftovers and found some cooked chicken hiding behind the pickle jar. That discovery sparked this quick, cool salad that saved us from a heavy dinner. It is amazing how a few simple ingredients can feel like such a treat when the temperature soars.
I served this to a friend who usually insists on hot meals for lunch, and she looked at the bowl with suspicion. One bite of the creamy dill dressing changed her mind completely, and she asked for the recipe before we even finished. We ended up eating on the back porch, listening to the birds, and forgetting about work for an hour. It was one of those meals where the food facilitates a perfect pause in a busy week.
Ingredients
- Cooked Chicken Breast: This is the heart of the dish, providing a lean and sturdy protein base that holds up well to the creamy dressing
- Celery: Chopped finely, these green stalks offer a necessary crisp texture that contrasts with the soft meat
- Red Onion: A small amount adds a sharp bite that cuts through the richness of the mayonnaise
- Mayonnaise: Use a good quality brand here because it acts as the binder that brings all the flavors together
- Dijon Mustard: This adds a subtle tang and depth that plain mayonnaise simply cannot achieve on its own
- Fresh Lemon Juice: Squeeze this in right at the end to brighten the entire salad and wake up the palate
- Fresh Dill: The feathery fronds impart a distinct grassy aroma that screams spring and summer
- Mixed Greens: A bed of crisp lettuce turns a simple sandwich filling into a beautiful and plated meal
Instructions
- Prep the Chicken:
- If you are starting with raw meat, poach it gently in simmering water until cooked through, then let it cool completely so it does not wilt the greens
- Make the Base:
- Toss the cooled chicken, celery, and onion in a large bowl, ensuring the vegetables are evenly distributed for consistent texture in every bite
- Whisk the Dressing:
- Mix the mayonnaise, mustard, lemon juice, dill, salt, and pepper in a small cup until the mixture is smooth and vibrant yellow
- Combine and Chill:
- Pour the dressing over the chicken mixture and fold it gently until everything is coated, then let it sit for a few minutes to let the flavors marry
- Assemble the Plates:
- Pile a generous mound of mixed greens onto each plate and top with a large scoop of the chicken salad
- Add the Finishing Touches:
- Scatter the tomatoes and cucumbers around the edges for color and finish with a squeeze of fresh lemon juice
Save There was a picnic by the lake last spring where this salad was the star of the show. Everyone was hovering around the container, scooping it up onto crackers and lettuce leaves long after the main plates were empty. It is the kind of dish that disappears first because it is just so easy to keep eating.
Mastering the Texture
Getting the right texture is all about the size of your chop.
Sourcing the Best Flavors
Fresh ingredients make a world of difference in this simple recipe.
Plating for Impact
How you serve this changes the vibe entirely from a quick lunch to an elegant dinner.
- Use a large ice cream scoop to get that perfect restaurant style mound on the greens
- Chill your plates in the freezer for ten minutes before serving to keep the salad crisp
- Toast the almonds or pecans in a dry pan until they are golden brown for extra flavor
Save This salad proves that simple food is often the most comforting. I hope it brings a little cool breeze to your kitchen table.
Recipe FAQs
- → Can I make this ahead of time?
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The chicken mixture actually benefits from resting in the refrigerator for a few hours or overnight, allowing flavors to meld. Store the salad and greens separately, then combine just before serving to maintain the crisp texture of the vegetables.
- → What's the best way to cook the chicken?
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Poaching boneless, skinless chicken breasts in gently simmering water with herbs keeps the meat moist and tender. Alternatively, roasting at 400°F for 20-25 minutes works well. Let the chicken cool completely before dicing or shredding.
- → How can I make this lighter?
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Replace half or all of the mayonnaise with plain Greek yogurt for a tangy, protein-rich alternative. You can also increase the ratio of vegetables to chicken or add more fresh herbs for flavor without added fat.
- → What other mix-ins work well?
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Diced apples or halved grapes add sweetness and crunch. Chopped walnuts or sunflower seeds offer different nutty flavors. Fresh herbs like parsley, tarragon, or chives can complement or replace the dill based on your preference.
- → How long does this keep in the refrigerator?
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The prepared chicken mixture stays fresh for 3-4 days when stored in an airtight container. However, the dressed greens should be eaten the same day they're assembled. For meal prep, keep components separate and combine just before eating.
- → Is this suitable for other dietary needs?
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The salad is naturally gluten-free and low-carb. For dairy-free versions, ensure your mayonnaise choice contains no dairy products. The dish also works well for keto diets due to its high protein and healthy fat content.
