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Bowl of creamy homemade chicken salad with celery and fresh dill on a wood table

Classic Creamy Chicken Salad

A creamy, from-scratch chicken salad with celery, dill, and a splash of lemon, made with 7 main ingredients and ready in about 35 minutes of active time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Lunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs 680 g boneless, skinless chicken breast
  • 1 teaspoon 5 g kosher salt, for poaching water
  • 1 bay leaf optional
  • 3/4 cup 180 g mayonnaise
  • 1 tablespoon 15 g Dijon mustard
  • 1 tablespoon 15 ml fresh lemon juice
  • 1/2 teaspoon 2.5 g kosher salt
  • 1/4 teaspoon 0.5 g black pepper
  • 3/4 cup 90 g celery, finely diced
  • 1/4 cup 35 g red onion, finely diced
  • 2 tablespoons 8 g fresh dill, chopped

Method
 

  1. Submerge chicken breasts in cold, salted water with the bay leaf.
  2. Bring to a bare simmer over medium heat, then lower to low.
  3. Poach 12 to 18 minutes, until the center reads 165°F (74°C).
  4. Chill in ice water 10 minutes, then refrigerate uncovered at least 1 hour.
  5. Shred the cold chicken by hand into uneven pieces.
  6. Whisk mayo, mustard, lemon juice, salt, and pepper together.
  7. Fold in chicken, celery, onion, and dill until coated.
  8. Rest in the fridge at least 30 minutes before serving.

Notes

Storage Notes:
- Refrigerate in an airtight container up to 4 days, plastic wrap pressed onto the surface.
- Do not freeze once dressed; freeze plain shredded chicken instead, up to 2 months.
- Stir before serving if the dressing separates slightly overnight.
 
Notes:
- Chicken breasts of similar thickness poach more evenly than mismatched sizes.
- Salt the poaching water, not just the mayo, or the chicken tastes bland underneath.
- Rotisserie chicken can replace poached chicken: shred about 3 cups and chill fully first.