Classic Chicken Salad

5.0
(7)

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

2
2
Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs 55 mins
Servings:
10
Yield:
10 servings

Ingredients

  • cooking spray

  • 2 pounds skinless, boneless chicken breast halves

  • 1 teaspoon kosher salt, divided

  • ¾ teaspoon ground black pepper, divided

  • ¾ teaspoon onion powder

  • 1 cup mayonnaise, or more to taste

  • ½ cup sour cream

  • ¼ cup sweet relish

  • 3 stalks green onions (white and light green parts only), minced

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1 teaspoon dried dill weed

  • ½ cup finely chopped celery

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.

  2. Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.

  3. Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.

  5. Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.

  6. Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.

  7. Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.

  8. Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Cook's Note:

Sweet relish could be subbed out for honey, or sugar or dill relish for a less sweet alternative. Lemon juice could be replaced with a splash of vinegar for a more acidic bite!

Nutrition Facts (per serving)

296 Calories
22g Fat
4g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 296
% Daily Value *
Total Fat 22g 28%
Saturated Fat 5g 24%
Cholesterol 65mg 22%
Sodium 457mg 20%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 20g
Vitamin C 3mg 14%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 202mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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