Easy Chicken Salad with Herbs
- PREP 10min
- TOTAL 10min
This easy recipe for chicken salad is delicious. As the chicken sits in the creamy herbed dressing, it gets better and better, making this a fantastic make-ahead meal. We love serving it on top of salads, stuffed into lettuce cups for a low-carb option, or in sandwiches.
You Will Need
3 ½ cups cubed cooked chicken
2 green onions, white and light green part only
1 stalk celery, finely chopped, about 1/2 cup
7 tablespoons mayonnaise, try homemade mayonnaise
1/4 teaspoon Coleman’s dry mustard powder
1/8 teaspoon sweet paprika
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon fine sea salt, plus more to taste
1/8 teaspoon fresh ground black pepper
Directions
In a medium bowl, stir the mayonnaise, mustard powder, paprika, dill, tarragon, parsley, chives, salt, and pepper together.
Next, fold in the chicken, celery, and green onion; the chicken will break up a bit as it mixes into the dressing.
Transfer the salad to a resealable container. Press a piece of parchment paper down on top so it does not dry out, then cover it with the lid of the container. Refrigerate for up to four days. The salad tastes better over time, so if you can wait, allow the salad to sit for at least four hours before serving.
Adam and Joanne's Tips
- For a lighter chicken salad, swap the mayonnaise for light mayo or use plain or Greek yogurt.
- Substitute 1 teaspoon prepared Dijon mustard for the mustard powder.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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