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Chicken Salad Recipe

A creamy, fresh, and easy chicken salad made with chopped cooked chicken, mayo, celery, green onion, Dijon mustard, and fresh dill. Perfect served on croissants or in lettuce cups.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time (minimum) 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 487
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken chopped; rotisserie or leftover chicken works great
  • 0.75 cup mayonnaise full-fat recommended; Greek yogurt can substitute
  • 1 stalk celery chopped small
  • 2 green onions diced
  • 2 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tsp fresh dill fresh strongly recommended over dried
  • 6 croissants for serving
  • 6 romaine lettuce leaves for serving

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Plastic Wrap or Airtight Container

Method
 

  1. Add chopped chicken, mayonnaise, celery, green onions, Dijon mustard, salt, pepper, and fresh dill to a large mixing bowl. Stir until well combined and evenly coated.
  2. Cover and refrigerate for 30 to 60 minutes to allow flavors to meld.
  3. Slice each croissant in half. Place a romaine lettuce leaf on the bottom half and spoon a generous portion of chicken salad on top.
  4. Cap with the top of the croissant and serve cold. For a low-carb option, serve over romaine or mixed greens instead.

Notes

Store in an airtight container in the fridge for up to 5 days. Keep separate from croissants to avoid sogginess. Can be made up to 24 hours ahead for best flavor.