Chicken Salad
A simple, filling chicken salad for a weekday lunch.
Chicken Salad Recipe
I think one of the reasons I love salads so much is because you really can make it with whatever you have in your fridge. Earlier this week I had leftover chicken from the weekend and decided to use it up by making chicken salad. All it took was a few pantry ingredients and I had a flavorful meal whipped together in no time.
To serve it, I fried one piece of bread in a pan with a little olive oil, sprinkled it with salt and garlic powder, and served with sliced cucumber, avocado, and butter lettuce. Normally I’m fully on team open-face sandwich, but this method gave me a delicious, filling half-sandwich that was so satisfying in the middle of the day. Make it, you’ll love it.
Ingredients for Chicken Salad
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2 stalks celery, finely chopped
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1 carrot, peeled, then chopped
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2 scallions, chopped
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2 tablespoons capers, chopped
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1 tablespoon caper juice
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2 cups shredded chicken
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1/4 cup dill, chopped
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Juice of 1/2 lemon
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2 tablespoons Dijon mustard
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1/4 cup mayonnaise
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1/4 teaspoon black pepper
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1/2 teaspoon salt
How to Make Chicken Salad
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Make sure all of your ingredients are chopped per the recipe instructions or cut to be about the same size throughout.
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Add all of the ingredients to a large bowl and mix well to thoroughly combine.
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Serve on toast, on a sandwich, or with chips.
What You’ll Need
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