This homemade chicken salad is a cherished family recipe that’s always a hit at gatherings or as a satisfying lunch. Tender chicken, fresh herbs, and a creamy dressing make this dish both comforting and flavorful. It's perfect for sandwiches, wraps, or served over a bed of greens. Pro tip: Prepare it a day ahead for even better flavor!
4 large chicken breasts
1/4 cup white wine
1 teaspoon kosher salt
2 tablespoons white pepper
2 tablespoons onion powder
2 tablespoons granulated garlic
2 tablespoons dried dill
4 tablespoons celery seed
1/4 cup chopped green onions
5 stalks chopped celery
1/4 cup fresh dill
1/2 cup heavy whipping cream
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon fresh cracked black pepper
Prep and Bake the Chicken
Preheat oven to 350°F. Lay chicken breasts in a casserole dish, pour white wine over them, and let it settle in the bottom of the pan. Sprinkle with kosher salt, white pepper, onion powder, granulated garlic, dried dill, and celery seed. Bake for about 45 minutes or until cooked through. Let cool before chopping.
Prepare the Dressing
While the chicken is baking, chop the green onions and celery. In a separate bowl, whisk together heavy whipping cream, mayonnaise, Dijon mustard, fresh dill, and additional celery seed. Season with salt and fresh cracked black pepper to taste.
Assemble the Salad
Once the chicken has cooled, chop it into small bite-sized pieces by hand or in a food processor. Pour the reserved pan juices over the chopped chicken for extra flavor. Combine the chicken with the dressing, green onions, and celery in a large bowl. Mix well.
Refrigerate and Serve
Cover and refrigerate the chicken salad overnight to allow the flavors to meld. Serve chilled the next day as a sandwich filling, in wraps, or atop a salad.
Note: For a seasonal twist, substitute leftover holiday turkey for the chicken. Chop, mix with dressing, and enjoy!
