Ready to whip up some classic chicken salad? My go-to recipe will give your favorite deli a run for its money – plus, it’s super easy to prepare.
Servings: 6
Prep Time:30 Minutes
Total Time:30 Minutes
Ingredients
⅔ cupmayonnaise, best quality such as Hellmann's or Duke's
¼ cupsour cream
1½ tablespoonsfresh lemon juice (from 1 lemon)
1½ teaspoonsDijon mustard
½ teaspoonsalt
½ teaspoonsugar
½ teaspoonfreshly ground black pepper
4½ cupscooked shredded chicken (see note)
3scallions, light and dark green parts, thinly sliced
2ribs celery, finely diced
3 tablespoons fresh chopped dill
3 tablespoons fresh chopped Italian parsley
Instructions
Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days.