Ingredients
Method
- Shred or dice 3 cups of cooked chicken breast into thumbnail-sized pieces using 2 forks.
- Whisk together the 3/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a large bowl until smooth.
- Add the chicken, 3 stalks of finely diced celery, 1/4 cup red onion, and 2 tbsp fresh dill to the bowl and fold everything together until the chicken is evenly coated.
- Scoop onto a serving platter, add a few extra dill sprigs and a grind of black pepper, and serve on croissants, bread, or lettuce cups.
Notes
This salad tastes better after 30 minutes in the fridge, so if you have the time, chill it before serving. It keeps for up to 4 days in an airtight container, which makes it a solid option for meal prep at the start of the week.
