Description
A classic chicken salad recipe combining tender shredded chicken with a creamy, tangy dressing made from mayonnaise, sour cream, fresh lemon juice, and Dijon mustard, enhanced with fresh herbs and crunchy celery for a refreshing, easy-to-make dish perfect for sandwiches or light meals.
Ingredients
Dressing
- 2/3 cup mayonnaise (best quality such as Hellmann's or Duke's)
- 1/4 cup sour cream
- 1½ tablespoons fresh lemon juice (from 1 lemon)
- 1½ teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
Salad
- 4½ cups cooked shredded chicken
- 3 scallions (light and dark green parts, thinly sliced)
- 2 ribs celery (finely diced)
- 3 tablespoons fresh chopped dill
- 3 tablespoons fresh chopped Italian parsley
Instructions
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, fresh lemon juice, Dijon mustard, salt, sugar, and freshly ground black pepper until smooth and well combined.
- Combine ingredients: Add the shredded cooked chicken, thinly sliced scallions, finely diced celery, chopped fresh dill, and chopped Italian parsley to the dressing. Toss gently until all ingredients are evenly coated with the dressing.
- Chill and serve: Taste the salad and adjust seasoning if necessary. Cover the bowl with plastic wrap and refrigerate the chicken salad until ready to serve, allowing flavors to meld beautifully.
Notes
- For the chicken, you can use leftover roasted chicken or poach raw chicken breasts until cooked through and shred once cooled.
- Adjust the amount of lemon juice or mustard to your taste preference for added tanginess.
- This salad can be served on its own, as a sandwich filling, or over a bed of greens for a light meal.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (if cooking chicken fresh)
- Category: Salad
- Method: No-Cook
- Cuisine: American
