Chicken Salad with Dill and Grapes
This chicken salad features shredded chicken, fresh dill, crisp celery, and optional grapes combined with a creamy mayo-mustard dressing for a refreshing and easy meal.
Equipment
- 1 medium bowl
Ingredients
- 1 large stalk celery diced (about 1/2 cup)
- 1/2 medium red onion finely diced or 3 medium scallions, thinly sliced (about 1/2 cup)
- 1/2 cup seedless red grapes quartered (optional)
- Juice of 1/2 medium lemon about 1 tablespoon
- 4 sprigs fresh dill fronds picked and coarsely chopped (about 1/4 cup)
- 1 pound shredded cooked chicken about 3 cups
- 3/4 cup mayonnaise or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon celery seeds optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Dice the celery stalk and add to a medium bowl.
- Finely dice the red onion or thinly slice the scallions and add to the bowl.
- If using, quarter the seedless red grapes and add to the bowl.
- Juice the lemon and add about 1 tablespoon of juice to the bowl.
- Pick fresh dill fronds from the sprigs, chop them coarsely, and add to the bowl.
- Add shredded cooked chicken, mayonnaise (or Greek yogurt plus mayonnaise), Dijon mustard, and celery seeds if using.
- Stir all ingredients until evenly combined.
- Taste and season with kosher salt and freshly ground black pepper as needed.
Notes
- Make ahead: Can be prepared up to 2 days in advance and refrigerated.
- Store leftovers in an airtight container for up to 2 days.
- Use Greek yogurt for a lighter dressing option.