Ingredients
Scale
- 2½ cups chicken breast, diced and cooked
- ⅔ cup mayonnaise
- ⅓ cup celery, finely diced
- ¼ cup sweet yellow onion, finely diced
- ¼ cup thinly sliced green onion, plus 1½ tablespoons (divided into ¼ cup for the salad and 1½ tablespoons for garnish)
- 1 teaspoon dill
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, fresh cracked
Instructions
- Using a large mixing bowl, stir together the diced chicken breast, mayonnaise, diced celery, diced yellow onion, ¼ cup thinly sliced green onion, dill, kosher salt and cracked pepper.
- Serve immediately, garnished with 1½ tablespoons of green onions, or keep refrigerated until ready to serve.
- If you are serving as a sandwich, use ½ cup per sandwich.
Notes
- Making this recipe and letting it sit in the fridge overnight before enjoying it allows all of the flavors to blend together resulting in an even better flavor.
- Serve your chicken salad on delicious fresh bread, a croissant, or even on a bed of lettuce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 245
- Sugar: 1 g
- Sodium: 624 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 50 mg