Classic Dill Chicken Salad
Make creamy dill chicken salad with diced or shredded chicken, mayonnaise, crisp celery, red onion, Dijon and fresh lemon for sandwiches or lunch.
Ingredients
- 4 cups cup Cooked chicken, chilled, DICED or SHREDDED (about 20 oz / 570 g), DICED: cut into approximately 1/2-inch pieces for chunky deli-style salad. SHREDDED: shred into medium strands using two forks, clean hands, or a chicken shredder tool. Do not pulverize into paste.
- 3/4 cup cup Real mayonnaise, For SHREDDED chicken: start with 2/3 cup and add up to 3/4 cup only as needed — shredded chicken absorbs dressing faster. For DICED chicken: use the full 3/4 cup.
- 2 rib Celery ribs, finely diced
- 1/3 cup cup Red onion / purple onion, finely diced
- 1/4 cup cup Fresh dill, finely chopped
- 1 tbsp tbsp Dijon mustard
- 1 1/2 tbsp tbsp Fresh lemon juice
- 1/2 tsp tsp Kosher salt, plus more to taste
- 1/2 tsp tsp Freshly ground black pepper
Instructions
- Ensure the cooked chicken is fully chilled and well drained.
- CHOOSE TEXTURE: DICED — cut the chicken into approximately 1/2-inch pieces for a chunkier, deli-style salad. OR SHREDDED — shred into medium strands using two forks, clean hands, or a chicken shredder tool. Do not pulverize the chicken into paste.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, kosher salt and black pepper. Whisk until smooth.
- Add the chicken, celery, red onion and fresh dill. Fold gently until everything is evenly coated. Do not aggressively stir.
- For SHREDDED chicken: add the dressing gradually and stop when the salad is creamy but not wet — shredded chicken absorbs dressing faster. For DICED chicken: use the full dressing amount normally.
- Taste and adjust salt, pepper and lemon only as necessary.
- Cover and chill approximately 30 minutes before serving when possible. This allows the dill, onion, celery and dressing to settle together.
- Stir once before serving.
Nutrition
Chef's Notes
CANONICAL RECIPE: Do not add grapes, raisins, cranberries, apples, pecans, walnuts, almonds, sweet relish, ranch seasoning, cream cheese or honey. This is a savory dill chicken salad. Good chicken sources: poached, roasted, rotisserie or leftover roasted chicken. If using rotisserie chicken, account for existing salt before adding final seasoning. FOOD SAFETY: Chicken must already be fully cooked and properly refrigerated. Storage guidance must account for when the chicken was originally cooked. A conservative recommendation when using freshly cooked chicken: refrigerate promptly and use within approximately 3 days, never extending beyond the safe storage window of the original cooked chicken. DICED vs SHREDDED: Both are legitimate preparations. Diced creates a chunkier, deli-style salad. Shredded creates a finer texture that absorbs dressing faster — start with less mayonnaise and add as needed. The finished salad should be creamy but not swimming in mayonnaise. Chicken should remain visible and substantial. Fresh dill must be clearly noticeable. EASIEST WAY TO SHRED CHICKEN: Warm or room-temperature cooked chicken is easiest to shred with two forks or a chicken shredder tool. For this salad, chill the shredded chicken before mixing it with the mayonnaise dressing.