Propeller Chicken Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A crisp, herbaceous chicken salad with diced celery and red onion, bound by a tangy lemon-dill dressing for a refreshing lunch. This american-inspired salads ready in about 15 minutes pairs cooked and diced chicken breast halves, finely chopped celery stalks, finely chopped 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 380 calories and feeds 2, 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

• 2, cooked and diced chicken breast halves
• 2, finely chopped celery stalks
• 1/4 cup, finely chopped red onion
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp, chopped fresh dill
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cooked and diced chicken breast halves, 2 finely chopped celery stalks, and 1/4 cup finely chopped red onion.
2. Step 2: Add 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper; mix until evenly distributed.
3. Step 3: Refrigerate for at least 30 minutes to allow flavors to meld, then serve on bread or lettuce wraps.