Description
A refreshing and zesty chicken salad tossed in a bright lemon herb vinaigrette. A light, healthy alternative to traditional creamy chicken salads.
Ingredients
Scale
- 4 cups cooked chicken breast, diced
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Dice the cooked chicken into small, uniform cubes and place in a large mixing bowl.
- In a separate small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper until smooth.
- Slowly drizzle the olive oil into the lemon mixture while whisking constantly to create an emulsion.
- Stir the chopped parsley and fresh dill into the dressing.
- Add the diced celery and red onion to the bowl with the chicken.
- Pour the lemon herb dressing over the chicken and vegetables.
- Gently fold the ingredients together until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American