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Easy Kosher Chicken Salad with Herbs and Mayo

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✓ Pesach-friendly. Look for a Pesach hechsher on: mayonnaise. Pesach recipes and menu planner

Meat (Fleishig)

Chicken salad with herbs and mayonnaise is a simple, versatile lunch. Diced roasted chicken is tossed with mayonnaise, celery, fresh dill, parsley, lemon juice and a little red onion, and it’s a great use for leftover Shabbat chicken.

Tips for Good Chicken Salad

Start with well-seasoned chicken, either leftover roast chicken or a rotisserie chicken. Add the mayonnaise gradually, stopping when the mixture holds together; too much dressing hides the chicken. Fresh herbs make the biggest difference, and the salad tastes best after chilling for at least 30 minutes so the flavors blend. Chives or tarragon work in place of dill.

Kosher Notes

This is a meat (fleishig) dish. Use mayonnaise with a reliable hechsher, and serve it on pareve bread or rolls.

Serving and Storage

Serve in sandwiches, in lettuce cups or on a salad plate. It keeps covered in the fridge for up to 3 days.

Variations

Add halved grapes and toasted pecans for a sweet-and-crunchy version, or a pinch of curry powder with raisins for a curried chicken salad. Chopped pickles or capers add tang. Use pareve mayonnaise only; never mix in yogurt or sour cream, which would combine meat and dairy. It’s a great way to turn leftover Shabbat chicken into Sunday lunch.

Easy Kosher Chicken Salad with Herbs and Mayo
This simple chicken salad combines tender chicken with fresh herbs, celery, and just enough mayo to bind it together perfectly.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken diced, from rotisserie or roasted chicken
  • 1/3 cup mayonnaise kosher certified
  • 2 stalks celery finely diced
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon red onion finely minced, optional

Method
 

  1. Place the diced chicken in a large mixing bowl. Make sure pieces are roughly uniform, about 1/2-inch in size.
  2. Add the diced celery, chopped dill, parsley, and minced red onion if using. Toss gently to distribute evenly.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
  4. Pour the mayonnaise mixture over the chicken and fold gently with a spatula until everything is evenly coated. Start with less mayo and add more if needed.
  5. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  7. Serve on bread, in pita pockets, over greens, or with crackers.

Notes

Store covered in refrigerator for up to 3 days. The salad tastes best after chilling for at least 30 minutes. You can substitute the herbs with whatever you have on hand - chives, tarragon, or even a pinch of dried herbs work well. 
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 320mg 14%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 25g 50%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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