Chicken Salad
Denise Martinson
4
45 minutes
Lunch
Perfect timing for a picnic—fresh, simple, and full of flavor. This creamy chicken salad is brightened with fresh dill, giving every bite that light, herby finish.
Ingredients
1 lb chicken breast
½ cup mayonnaise (adjust to your liking)
1–2 tbsp fresh dill, minced
- ½ tsp onion powder or ½ small onion, finely chopped
½ tsp garlic powder
1 tsp Dijon mustard
Fresh ground black pepper, to taste
Salt, to taste
1–2 tbsp olive oil
Squeeze of fresh lemon juice
Directions
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Season chicken breasts with salt, pepper, and a squeeze of lemon juice.
Heat olive oil in a skillet over medium heat.
Cook chicken for about 5–6 minutes per side until golden brown and fully cooked through (internal temp 165°F).
Let rest, then chop or shred.
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In a bowl, combine the chicken with mayonnaise.
Add dill, onion powder (or fresh onion), garlic powder, and Dijon mustard.
Season with salt and fresh ground black pepper to taste.
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Stir until well combined.
Chill for 30 minutes for best flavor.
