Chicken Salad Scoop on Greens (Printable)
Creamy chicken salad with celery, onion, and fresh dill served atop crisp mixed greens with tomatoes and cucumber.
# What You Need:
→ Chicken Salad
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1/2 cup celery, finely diced
03 - 1/4 cup red onion, finely diced
04 - 1/2 cup mayonnaise
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon fresh dill, chopped
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For Serving
10 - 6 cups mixed salad greens
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cucumber, sliced
13 - 1/4 cup sliced almonds or pecans
14 - Lemon wedges for garnish
# How-To Steps:
01 - If starting with raw chicken, poach or roast until fully cooked. Allow to cool completely, then shred or dice into bite-sized pieces.
02 - In a large mixing bowl, combine the cooked chicken, celery, red onion, mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Taste the chicken salad and adjust seasoning as needed. Add more salt, pepper, or lemon juice to achieve desired flavor balance.
04 - Divide the mixed salad greens evenly among four serving plates or shallow bowls, creating a bed for the chicken salad.
05 - Mound a generous scoop of chicken salad atop each bed of greens. Arrange halved cherry tomatoes and cucumber slices around the perimeter.
06 - Sprinkle sliced almonds or pecans over the salads for crunch. Garnish with fresh lemon wedges and an extra pinch of dill if desired. Serve immediately while greens are crisp.
# Helpful Tips:
01 -
- It is a powerhouse for clearing out the fridge without feeling like leftovers
- The crunch from the fresh vegetables makes every bite incredibly satisfying
02 -
- Season the chicken while it is still warm if possible, as it absorbs flavor much better than cold meat
- Letting the finished salad rest in the refrigerator for twenty minutes improves the taste significantly
03 -
- Dry the cooked chicken thoroughly with paper towels so the dressing does not become watery
- Toast the nuts briefly in a dry pan to release their oils and deepen their flavor