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Chicken Salad

By Leslie Blythe  ,   

June 12, 2025

This homemade Chicken Salad recipe is a crowd-pleaser. The flaky, tender chicken mingles with fragrant fresh herbs and a luscious, creamy dressing. Versatile and delicious, it’s great in sandwiches, wraps, or  on top of a bed of crisp greens. For optimal flavor, make it a day ahead.

  • Prep: 15 mins
  • Cook: 40 mins

Ingredients

4 large chicken breasts

¼ cup white wine

1 teaspoon kosher salt

1 tablespoon white pepper

1 tablespoon onion powder

1 tablespoon granulated garlic

1 tablespoon dried dill

2 tablespoons celery seed

¼ cup green onions, chopped

5 stalks celery, chopped

¼ cup fresh dill

½ cup heavy whipping cream

½ cup mayonnaise

¼ cup Dijon mustard

1 tablespoon fresh cracked black pepper

Directions

1Preheat oven to 350°F.

2Lay chicken breasts in a casserole dish, pour white wine over them, and let it settle in the bottom of the pan. Sprinkle with kosher salt, white pepper, onion powder, granulated garlic, dried dill, and celery seed. Bake for about 45 minutes or until cooked through. Let cool before chopping.

3Prepare the Dressing
While the chicken is baking, chop the green onions and celery. In a separate bowl, whisk together heavy whipping cream, mayonnaise, Dijon mustard, fresh dill, and additional celery seed. Season with salt and fresh cracked black pepper to taste.

4Assemble the salad
 once the chicken has cooled, chop it into small bite-sized pieces by hand or in a food processor. Pour the reserved pan juices over the chopped chicken for extra flavor. Combine the chicken with the dressing, green onions, and celery in a large bowl. Mix well.

5Cover and refrigerate the chicken salad overnight to allow the flavors to meld. Serve chilled the next day as a sandwich filling, in wraps, or atop a salad.

Recipe from Just Me Heather B.

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