Ingredients
Equipment
Method
- Chop the chicken, celery, onion, avocado and dill and place in a medium mixing bowl.¾ cup cooked chicken, ½ stalk celery, 1 tablespoon red onion, ¼ large ripe avocado, ½ teaspoon fresh dill
- Add all remaining ingredients and stir to incorporate the mayonnaise evenly.2 tablespoons mayonnaise, ¼ teaspoon Dijon mustard, squeeze lemon juice, sea salt, freshly ground black pepper
- Serve immediately over greens or in a sandwich, or just enjoy on its own as a snack.
Nutrition
Notes
Cooked chicken: If you don't have already-cooked chicken on hand, you can bake half a chicken breast (about ¼ lb) in a 400°F (204°C) oven for ~25 minutes. Before baking, rub the chicken and pan with a little olive oil to coat, and season the chicken with salt and pepper. The chicken should reach an internal temperature of 165°F (74°C) and can be checked with a meat thermometer in the thickest section of meat. Let the chicken cool before handling. A quarter pound of chicken will yield roughly ¾ cup of diced chicken. Alternatively, you can make a single-serve air fryer chicken breast.
Storage: This chicken salad recipe will stay fresh for up to 2 days in an airtight container in the fridge but is best when enjoyed immediately.
