Creamy Chicken Salad with Green Onion & Herbs

Makes: about 8 cups
Servings: 8–10
Prep: 20 minutes
Chill: 1 hour

Ingredients

• 3 lb (1.4 kg) boneless, skinless chicken breasts
• 4–5 green onions, finely sliced
• 1½ cups mayonnaise
• ½ cup sour cream or plain Greek yogurt
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• ½ tsp dried dill
• ½ tsp black pepper
• ¾ tsp salt, or to taste
• 1–2 tbsp chicken broth, if needed for consistency

Optional

• ½ cup finely chopped celery for crunch
• ½ cup chopped grapes for sweetness
• ½ cup chopped pecans or walnuts for crunch

Instructions

1. Cook the chicken: Place chicken breasts in a pot and cover with water or chicken broth. Bring to a gentle simmer and cook until the internal temperature reaches 165°F (74°C).
2. Remove the chicken and let it cool completely.
3. Shred the chicken finely using two forks, a hand mixer, or a food processor with short pulses. The finely shredded texture will give it the appearance shown in the picture.
4. In a large bowl, whisk together mayonnaise, sour cream/Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, parsley, dill, salt, and pepper.
5. Add the shredded chicken and sliced green onions.
6. Mix thoroughly until creamy and evenly coated. Add a little chicken broth if it is too thick.
7. Cover and refrigerate for at least 1 hour so the flavors develop.
8. Stir before serving and adjust salt, pepper, or lemon juice to taste.
9. Portion into airtight containers for meal prep.

Nuts & Allergen Information

• Base recipe: Contains no nuts.
• If adding pecans or walnuts, the recipe contains tree nuts.
• Dairy: Sour cream or Greek yogurt contains milk.
• Egg: Mayonnaise typically contains egg.
• Mustard: Dijon mustard contains mustard.
• Gluten: The base recipe is generally gluten-free, but check mayonnaise, mustard, chicken broth, and seasonings for cross-contact or added gluten.
• Soy: Some commercial mayonnaise products may contain soy.
• Celery: Only an allergen if you add celery.
• For serious allergies, check every packaged ingredient label and use certified allergen-free products.

Storage

Keep refrigerated at 40°F (4°C) or below. Use within 3–4 days. Don’t leave chicken salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).

Q: Can I freeze it?
Not recommended—the mayonnaise-based dressing can separate and become watery after thawing.

Q: Can I use rotisserie chicken?
Yes. Remove the skin and bones, then finely shred about 3 lb cooked chicken.

Q: How do I make it nut-free?
Simply omit the optional pecans/walnuts and use mayonnaise and other ingredients labeled safe for your allergy needs.