Lemon-Herb Chicken Salad
Diced chicken mixed with crisp vegetables and a bright lemon-herb dressing, perfect for a light lunch or picnic. This american-inspired salads ready in about 15 minutes pairs diced Cooked chicken breast, stalks, diced Celery, finely diced Red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, diced Cooked chicken breast
- 2 stalks, diced Celery
- 1/4 cup, finely diced Red onion
- 3 tbsp Mayonnaise
- 1 tbsp Lemon juice
- 1 tsp, chopped Fresh dill
- 1 tsp, chopped Fresh parsley
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: In a medium bowl, combine 1 cup diced cooked chicken breast, 2 diced celery stalks, and 1/4 cup finely diced red onion.
- Step 2: In a small bowl, whisk 3 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp chopped dill, 1 tsp chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
- Step 3: Pour the dressing over the chicken mixture and toss gently until evenly coated, ensuring no ingredients are broken.
- Step 4: Chill for 1 hour before serving to allow flavors to meld and the salad to firm up.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Chicken Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Chicken Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced cooked chicken breast from drying out.
Can I substitute ingredients in Lemon-Herb Chicken Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Chicken Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Herb Chicken Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
