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
Pan-sear the chicken:
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.
Make the salad:
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.
Mix & chill:
Stir until well combined.
Chill for 30 minutes for best flavor.
1 Comment -
Cheryl Benevides •
Thank you for this recipe. My grandson is a picky eater and he loved these!! They recipe is a keeper.