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Classic Chicken Salad

Classic Chicken Salad

Classic Chicken Salad

Chicken

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Ingredients

  • cooking spray

  • 2 pounds skinless, boneless chicken breast halves

  • 1 teaspoon kosher salt, divided

  • ¾ teaspoon ground black pepper, divided

  • ¾ teaspoon onion powder

  • 1 cup mayonnaise, or more to taste

  • ½ cup sour cream

  • ¼ cup sweet relish

  • 3 stalks green onions (white and light green parts only), minced

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1 teaspoon dried dill weed

  • ½ cup finely chopped celery

Description

  1. Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.

  2. Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.

  3. Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.

  5. Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.

  6. Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.

  7. Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.

  8. Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

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