Best Chicken Salad
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This classic chicken salad is creamy, tangy, and full of crunch — perfect for easy lunches or dinners, picnics, or just treating yourself to something delicious. Made with simple, wholesome ingredients, it’s a favorite you’ll reach for again and again!
Ingredients:
Chicken salad tastes even better after it sits for a while. Prepare it a day or two in advance and store it in an airtight container in the fridge. It’ll keep well for about 3 days — perfect for quick sandwiches or fresh salads!
This recipe was sourced from Delish. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Delish
Ingredients:
- 2 lb boneless, skinless chicken breasts (about 3 to 4 pieces)
- 6 cups low-sodium chicken broth or water
- 2 Tbsp seasoned salt (like Lawry’s) or kosher salt, divided
- 1/3 cup full-fat Greek yogurt
- 1/3 cup mayonnaise
- 2 Tbsp chopped fresh parsley
- 1 Tbsp + 1 1/2 tsp chopped fresh dill
- 1 Tbsp grainy or smooth Dijon mustard
- 1/2 tsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 2 stalks celery, chopped
- 1 small red onion, chopped
- 1/4 cup chopped dill pickles (about 2 spears)
- 3/4 tsp freshly ground black pepper
- Cook the Chicken:
In a large pot over medium-high heat, add the chicken breasts, broth (or water), and 1 tablespoon plus 1 1/2 teaspoons of the seasoned salt. Bring to a boil.
Reduce heat to medium, cover, and simmer until the chicken is fully cooked, about 10 minutes.
Transfer the chicken to a cutting board and let it rest for 5 minutes. - Prepare the Dressing:
In a large bowl, whisk together the Greek yogurt, mayonnaise, parsley, dill, Dijon mustard, lemon zest, and lemon juice until smooth. - Assemble the Salad:
Cut the chicken into 1/4-inch cubes and add to the bowl with the dressing.
Toss to coat the chicken evenly.
Add the chopped celery, onion, pickles, black pepper, and the remaining 1 1/2 teaspoons of salt. Mix well until everything is combined.
Chicken salad tastes even better after it sits for a while. Prepare it a day or two in advance and store it in an airtight container in the fridge. It’ll keep well for about 3 days — perfect for quick sandwiches or fresh salads!
This recipe was sourced from Delish. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
