Chicken salad is a perfect batch recipe! It’s great on croissants or served over salad greens and can be served for brunch, lunch, or dinner.
Gluten-Free: Use gluten-free bread.
Paleo: Use Paleo-friendly mayonnaise and mustard. Serve over mixed greens.
Vegetarian: Use our chickpea salad recipe.
- Cook Time
- Prep Time
4 c diced, cooked chicken (rotisserie chicken works well, or leftover chicken from a roast chicken)
1 stalk celery, cut into 1/4-inch dice
4 green onions, thinly sliced
1 c red grapes, halved
1 Tbsp finely chopped fresh dill
1 c mayonnaise
2 tsp freshly squeezed lemon juice
1 tsp brown mustard (or Dijon)
2 tsp kosher salt
Freshly ground black pepper
Croissants or mixed greens for serving
1. In a mixing bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper.
2. Add the chicken, celery, green onions, grapes and dill.
3. Serve on croissants or with mixed greens.