Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the Chicken – Start by dicing or shredding your cooked chicken breast into bite-sized pieces. If you are using leftover roasted chicken or rotisserie chicken, ensure any skin or bones are removed before adding the meat to a large mixing bowl.
- Step 2: Chop the Vegetables – Finely dice the celery and mince the red onion. Using small, uniform pieces ensures that you get a bit of crunch in every bite without any single ingredient overpowering the others.
- Step 3: Whisk the Dressing – In a small separate bowl, combine the mayonnaise, Dijon mustard, lemon juice, and garlic powder. Stir until the mixture is smooth and well-combined. This ensures the seasoning is evenly distributed throughout the salad.
- Step 4: Combine Ingredients – Add the chopped celery and red onion to the bowl with the chicken. Pour the dressing over the top and fold everything together using a spatula or large spoon until the chicken is thoroughly coated.
- Step 5: Season and Garnish – Taste the salad and add salt and black pepper according to your preference. Stir in the fresh chopped parsley for a pop of color and herbal brightness. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
- Cook Time: 15 minutes
- Diet: Low-Carb, Keto-friendly