Chicken Salad

For individual portion recipe - click here.

4 cups diced cooked chicken breast (about 2 large breasts)
1 stalk celery diced to 1/4" pieces
4 scallions sliced thinly
1 1/2 teaspoon finely diced fresh dill or tarragon (1/2 teaspoon if dried)
2 tablespoons finely chopped parsley (2 teaspoons if dried)
1 cup mayonnaisse
2 teaspoons lemon juice
1 teaspoon Dijon mustard
freshly ground pepper to taste

Other Ingredients I like to add
shelled roasted, salted sunflower seeds
pepitos (roasted shelled pumpkin seeds)
slivered almonds - roasted
dried cranberries
string cheese

  • In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
  • In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste.
  • Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
This is good in a salad, or just plain.

This is a Jan's modified version - original located here.

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