Dijon chicken salad brings together tender chicken, crisp vegetables, and a creamy mustard dressing for an easy, satisfying meal.
The Dijon adds a gentle tang that balances the rich mayonnaise, while fresh lemon juice keeps every bite bright.
Serve it tucked into sandwiches, spooned over lettuce, or paired with crackers for lunch.
This recipe uses everyday ingredients and comes together quickly with cooked chicken, making it especially convenient for using leftovers. A short chill helps the flavors blend beautifully before serving.
Ingredients
This recipe makes approximately four servings. For the best texture, let the cooked chicken cool completely before mixing it with the dressing.
For the Chicken Salad
- 3 cups cooked chicken breast, diced or shredded
- 2 celery stalks, finely diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped, optional
For the Dijon Dressing
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Optional Serving Ingredients
- Sandwich bread, croissants, or whole wheat wraps
- Large lettuce leaves or mixed salad greens
- Sliced tomatoes or cucumber
- Crackers or toasted baguette slices
Optional Additions
- ¼ cup chopped toasted almonds
- ½ cup halved seedless grapes
- ¼ cup finely diced apple
- 1 tablespoon drained, chopped dill pickles
Choose one or two optional additions to keep the mustard flavor balanced. Grapes and apples add sweetness, while almonds provide crunch. Pickles create a sharper, more savory salad.
Directions
1. Prepare the Chicken
Start with fully cooked, cooled chicken breast. Leftover roasted chicken, poached chicken, or rotisserie chicken all work well. Remove any skin, bones, and tough pieces before measuring.
For a chunky salad, cut the chicken into small, even cubes. For a softer sandwich filling, shred it using two forks. You can also combine diced and shredded chicken for a texture that holds together without becoming too dense.
If cooking chicken specifically for this recipe, gently poach boneless breasts until the thickest part reaches 165°F. Let them cool, then refrigerate until chilled before preparing the salad.
2. Chop the Vegetables and Herbs
Wash and dry the celery, then cut it into fine pieces. Smaller pieces distribute the crunch evenly and make the finished salad easier to scoop into sandwiches.
Finely chop the red onion. If its flavor seems too strong, soak the chopped onion in cold water for five minutes, then drain and dry thoroughly. This softens its bite without removing all its character.
Chop the parsley and optional dill just before mixing. Dry herbs and vegetables well so excess moisture does not thin the dressing.
3. Make the Dijon Dressing
In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and honey. Add the garlic powder, salt, and black pepper.
Whisk until smooth and evenly blended, scraping around the bottom of the bowl to incorporate any mustard or honey.
Taste the dressing before adding the chicken. It should taste creamy, tangy, and lightly savory, with only a subtle sweetness. For a stronger mustard flavor, add another teaspoon of Dijon. For extra brightness, add lemon juice a few drops at a time.
4. Combine the Salad
Add the cooled chicken, celery, red onion, parsley, and optional dill to the dressing.
Using a large spoon or flexible spatula, fold everything together gently. Lift the ingredients from the bottom of the bowl and turn them through the dressing until evenly coated.
Avoid vigorous stirring, particularly when using shredded chicken, because it can make the mixture pasty.
If including grapes, apple, almonds, or pickles, fold them in now. Drain wet additions carefully. Add almonds shortly before serving if you prefer the crispest texture.
5. Adjust the Texture and Seasoning
Check the consistency after the chicken is fully coated. The salad should hold together while remaining easy to spoon.
If it seems dry, fold in another tablespoon of Greek yogurt or mayonnaise. Add small amounts gradually; different chicken preparations absorb dressing differently.
If the mixture seems loose, add a little more chicken rather than trying to thicken it with extra mustard.
Taste again and adjust the salt and pepper. Remember that rotisserie chicken and pickles may already contribute plenty of salt, so additional seasoning may be unnecessary.
6. Chill Before Serving
Cover the bowl and refrigerate the salad for at least 30 minutes. This gives the mustard, herbs, and vegetables time to flavor the chicken.
After chilling, stir gently and taste once more. Cold temperatures can soften the impression of seasoning, so a small squeeze of lemon or pinch of pepper may help.
For preparation, keep the salad covered in the refrigerator. If adding chopped apple, toss it with a little lemon juice first to help reduce browning.
7. Serve and Store
Spoon the Dijon chicken salad onto bread, croissants, or wraps, adding lettuce and tomato if desired. For a lighter presentation, serve it in lettuce cups or over mixed greens.
Crackers, cucumber slices, and toasted baguette also make useful accompaniments. Assemble sandwiches shortly before eating to help prevent soggy bread.
Refrigerate leftovers promptly in an airtight container and use within three to four days of the chicken being cooked. Count any time the chicken spent refrigerated before making this salad. Keep chilled until serving, especially when packing lunch.
Nutrition Facts
The following values are estimates per serving, based on four equal servings made with skinless chicken breast, regular mayonnaise, and nonfat Greek yogurt. Optional additions, bread, crackers, and serving vegetables are excluded.
- Calories: Approximately 300
- Protein: 35 grams
- Total fat: 15 grams
- Saturated fat: 3 grams
- Carbohydrates: 5 grams
- Dietary fiber: 1 gram
- Total sugars: 3 grams
- Cholesterol: Approximately 100 milligrams
- Sodium: Approximately 500 milligrams
Actual nutrition varies with ingredient brands, chicken seasoning, and portion sizes. Using reduced-fat mayonnaise changes the calorie and fat content, while nuts, fruit, and bread increase the totals.
For more precise information, calculate the recipe using your ingredient labels and measured serving portions.
