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Easy Kosher Chicken Salad with Herbs and Mayo - American recipe
I've been making this chicken salad for years, and it never fails to disappear quickly at lunch gatherings. The recipe started when I had leftover roasted chicken from Shabbat dinner and needed something fast for Sunday lunch. What began as a simple way to use up leftovers became our go-to recipe for everything from weekday sandwiches to elegant tea parties. The key is using properly seasoned chicken and not overdoing the mayo. I learned this the hard way after making a few batches that were more dressing than chicken. Now I add the mayonnaise gradually, stopping when the mixture holds together but still lets the chicken shine. Fresh herbs make a huge difference here. I usually go with dill and parsley, but chives work beautifully too. What makes this version work so well is the balance of textures. Finely diced celery adds crunch without overwhelming the tender chicken. A touch of lemon juice brightens everything up and keeps the salad from feeling heavy. The whole thing comes together in about fifteen minutes if you have cooked chicken on hand. This chicken salad works perfectly stuffed into pita pockets or spread on fresh challah. I also like it over mixed greens for a lighter meal. It keeps well in the refrigerator for up to three days, though it rarely lasts that long in our house. The flavors actually improve after a few hours as everything melds together.
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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. For a lighter version, substitute half the mayo with plain Greek yogurt (if serving at a meat meal, omit the yogurt).
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.