This basic recipe is enhanced by fresh herbs and can be served a variety of ways. Cooked meat and mayonnaise “salads” can be traced to America’s founding and “meat salads” were popular main dish recipes in the 1800s. Leftovers combined with mayonnaise were also served on top of lettuce for lunch. Chicken salad recipes can be found in 19th century Southern cookbooks. Chicken salad is now a classic American recipe and variants include the sweet addition of apples or grapes.
Recipe Servings: 2
Prep Time
30 minutes
Cook Time
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups chopped cooked chicken
- 1 celery stalk, diced
- 4 green onions, trimmed and thinly sliced
- 1½ tsp finely chopped fresh tarragon or fresh dill
- 2 Tbsp finely chopped parsley
- 1 cup mayonnaise
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tsp kosher salt
- Freshly ground black pepper, to taste
Directions
- Place chicken, celery, scallions, and herbs in a large mixing bowl. Set aside.
- Whisk mayonnaise, mustard, lemon juice, and salt and pepper together in a small bowl.
- Add mayonnaise blend to large bowl with chicken and mix gently to combine.
- Refrigerate until ready to serve.
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