Ingredients
Method
- Place the diced chicken in a large mixing bowl. Make sure pieces are roughly uniform, about 1/2-inch in size.
- Add the diced celery, chopped dill, parsley, and minced red onion if using. Toss gently to distribute evenly.
- In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
- 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.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- 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.