Chicken Salad Scoop on Greens

Last Tuesday I stood in my kitchen staring at leftover rotisserie chicken, something clicked, and suddenly I was chopping celery with renewed purpose. The crunch against my knife sounded like summer itself, and I knew exactly what kind of lunch I needed.

My sister called right as I was mixing everything together. She asked what I was making, and when I described it, she paused and said she was driving over immediately.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here, but poaching your own gives you control over the seasoning and texture
• Fresh celery: The crunch is nonnegotiable it creates this incredible texture contrast against the creamy dressing
• Red onion: Finely diced adds just enough sharpness to cut through the richness without overwhelming
• Mayonnaise: This binds everything together into something scoopable and satisfying
• Dijon mustard: The secret ingredient that adds depth and a tiny kick that people notice but cannot quite place
• Fresh lemon juice: Brightens the entire dish and balances the creaminess perfectly
• Fresh dill: Nothing else quite captures that gardenfresh taste that makes chicken salad sing
• Salt and black pepper: Simple seasonings that elevate all the other flavors
• Mixed salad greens: The bed that turns this from a spread into a proper meal
• Cherry tomatoes: Little bursts of sweetness and acidity that complement every forkful
• Cucumber: Adds cool crispness and makes each bite feel incredibly fresh
• Sliced almonds or pecans: Optional but highly recommended for that irresistible crunch

Instructions

Prep your chicken:

If you are starting with raw chicken, poach it gently in simmering water with a bay leaf and some salt until cooked through, then let it cool completely before dicing or shredding.

Mix the salad base:

In a large bowl, combine the chicken, celery, red onion, mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper. Stir until everything is coated and creamy. Taste it now and adjust the seasonings if something feels missing.

Build your plates:

Divide the mixed greens among four plates, making a little well in the center of each. Mound a generous scoop of chicken salad right into that space.

Add the finishing touches:

Arrange the cherry tomatoes and cucumber slices around the chicken salad. Scatter the almonds or pecans over the top if you are using them.

Serve it up:

Garnish with lemon wedges and maybe a pinch more dill. Serve right away while everything is crisp and cold.

Save

Now whenever I make this for lunch, my kitchen fills with the same bright, herby smell that had my sister reaching for her keys.

Make It Lighter

Swapping half the mayonnaise for Greek yogurt was a game changer for me. The tang works perfectly with the dill and lemon, and you honestly cannot tell the difference once everything is mixed together.

Sweet Variations

My aunt adds diced apples and halved grapes to her version. The sweetness against the savory chicken is unexpectedly wonderful, especially on warm days when you want something refreshing.

Perfect Pairings

A chilled glass of Sauvignon Blanc cuts through the creaminess while letting all the fresh flavors shine through. If you prefer something nonalcoholic, sparkling water with a twist of lime works beautifully too.

• Crusty bread makes this feel more substantial if you are serving it for dinner
• The chicken salad keeps well for three to four days in the refrigerator
• Let it sit at room temperature for ten minutes before serving for the best flavor

Save

Sometimes the simplest lunches become the ones we remember most clearly, especially when shared with someone we love.

Recipe FAQs

→ Can I make the chicken mixture ahead of time?

Absolutely. The flavors actually improve when the mixture rests in the refrigerator for a few hours or overnight. Store it in an airtight container and assemble with fresh greens just before serving.

→ What's the best way to cook the chicken?

Poaching keeps the meat moist and tender—simmer boneless breasts in lightly salted water for 15-18 minutes until cooked through. Alternatively, roast at 375°F for 20-25 minutes or use rotisserie chicken for a quick shortcut.

→ How can I make this lighter?

Replace half or all of the mayonnaise with plain Greek yogurt. This reduces calories while adding protein and a pleasant tang. You can also increase the vegetable ratio with extra greens and cucumbers.

→ What other vegetables work well in this?

Try diced bell peppers, thinly sliced radishes, shredded carrots, or fresh herbs like parsley and chives. For sweetness, add halved grapes or diced apple. Avocado slices also complement the creamy dressing beautifully.

→ Is this dairy-free?

Traditional mayonnaise contains eggs but no dairy. However, if substituting with yogurt, the dish will contain dairy. For a completely dairy-free version, stick with mayonnaise or use a dairy-free alternative.