Chicken Salad

Beth Pierce


This creamy mayonnaise based chicken salad comes together quickly using already baked rotisserie chicken. Seasoned simply with dill, salt and fresh ground black pepper this classic recipe comes together in less than ten minutes. For a tasty lunch or light supper serve on a bed of lettuce, stuffed in a tomato, on a croissant or on a toasted english muffin. This is one of our favorite go to Saturday lunches complete with Creamy Pea Salad and Fresh Peach Tea.


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10 Min
No-Cook or Other


  • 3 c
    cooked rotisserie chicken diced
  • 2/3 c
  • 1 large
    rib celery chopped
  • 2
    greens onions finely chopped
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    dried dill or 3 tablespoons fresh dill
  • ·
    salt and pepper to taste

How to Make Chicken Salad


  1. Add all the ingredients to a bowl and stir to combine.
  2. Serve on a bed of lettuce, stuffed in a tomato, on a croissant or on a toasted english muffin.

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About Chicken Salad

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