Step-by-Step Instructions
1. Prep the Chicken
Use rotisserie chicken or leftover grilled/roasted chicken.
Shred or dice into bite-sized pieces (avoid over-processing—it should have texture).
2. Make the Dressing
In a large bowl, whisk together:
Mayonnaise
Lemon juice
Dijon mustard
Salt & pepper
3. Fold in Ingredients
Add chicken, celery, onion, herbs, and relish.
Gently fold until evenly coated—don’t overmix.
4. Chill & Serve
Cover and refrigerate at least 30 minutes (best after 2+ hours).
Taste and adjust seasoning before serving.
✨ Make it ahead: Keeps beautifully for 3–4 days in the fridge.
Serving Suggestions
Classic: On buttered croissants or sourdough bread
Low-carb: In lettuce cups or avocado halves
Meal prep: Over greens with hard-boiled eggs and cherry tomatoes
Fancy: Stuffed into endive leaves or cucumber rounds
Kid-friendly: With crackers or in a wrap with shredded carrots
FAQs: Your Questions, Answered
Q: Can I use canned chicken?
A: Yes—but drain well and expect less flavor. Rotisserie is best.
Q: How do I keep it from getting watery?
A: Pat chicken dry, and avoid adding watery veggies (like tomatoes) until serving.
Q: Can I make it dairy-free?
A: Yes! Use vegan mayo or avocado instead of yogurt.
Q: What if I don’t like mayonnaise?
A: Substitute with mashed avocado or hummus for a different twist.
Q: Is this gluten-free?
A: Yes—as long as your chicken and relish are GF.
More Than a Recipe—It’s a Ritual
This chicken salad isn’t just food—it’s what you make when you need comfort without effort. It’s the quiet joy of a chilled bowl on a warm afternoon. It’s the sandwich that makes lunch feel special. It’s the dish you bring to potlucks knowing it’ll disappear first.
So shred that chicken, squeeze that lemon, and mix with care. Because some of the best meals aren’t complicated—they’re simple, soulful, and shared.
Made this chicken salad? Did you add grapes or serve it in a croissant? Share your twist below—we’re all about easy joy in this kitchen! 🥗🍗✨
