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My Old-School Chicken Salad Is Even Better the Next Day (It's the Perfect Make-Ahead Lunch!)

"The best use for leftover chicken...."

INGREDIENTS
1 large stalk celery
1/2 medium red onion or 3 medium scallions
1/2 cup seedless red grapes (optional)
1/2 medium lemon
4 sprigs fresh dill
1 pound shredded, cooked chicken (about 3 cups)
3/4 cup mayonnaise, or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon celery seeds (optional)
Kosher salt
Freshly ground black pepper
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