Classic Chicken Salad
This chicken salad will transport you straight to a New York City deli. Mix two shredded chicken breasts saved from Sunday with a creamy dressing that's brightened with a squeeze of lemon and a dollop of Dijon mustard.
This recipe is by Rachel Dolfi and featured in The FeedFeed’s Weekly Meal Planner.
This recipe is by Rachel Dolfi and featured in The FeedFeed’s Weekly Meal Planner.
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INGREDIENTS
- 3 1/ 2 cups shredded leftover roasted chicken
- 1/ 2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 rib of celery, finely diced
- 1/ 3 cup finely diced white onion
- 2 tablespoons celery leaves, chopped
- 1 1/ 2 tablespoons lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Toasted bread, for serving
- Lettuce leaves, for serving
- Tomato, sliced, for serving
- Red onion, sliced, for serving
HOW TO MAKE IT
- Add chicken, mayonnaise, Dijon, celery, onion, lemon juice to a large mixing bowl and stir gently to combine. Season to taste with salt and pepper.
- Serve on lightly toasted bread with lettuce, tomato and sliced onion. Enjoy!
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