Ingredients
Scale
1 large stalk celery
1/2 medium red onion or 3 medium scallions
1/2 cup seedless red grapes (optional)
1/2 medium lemon
4 sprigs fresh dill
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)
Freshly ground black pepper
Instructions
- Start by grabbing a medium bowl, you’ll be building everything right into it. Dice up one large celery stalk (you’ll want about ½ cup), then finely chop half a red onion or thinly slice 3 scallions, whichever you’ve got on hand (again, aim for about ½ cup). If you’re adding grapes, slice ½ cup of red ones into quarters. Squeeze half a lemon to get about 1 tablespoon of juice, and roughly chop the fronds from 4 sprigs of fresh dill (you’ll end up with around ¼ cup).
- Add 1 pound of shredded cooked chicken to the bowl, followed by ¾ cup mayo, or if you’re going lighter, go with ½ cup plain Greek yogurt and ¼ cup mayo. Stir in 1½ teaspoons of Dijon mustard and ½ teaspoon of celery seed if you’re using it. Give everything a good mix until well combined. Taste, then season with kosher salt and black pepper to your liking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
