Back-to-School Chicken Salad
August 24, 2026 • 0 comments
This isn’t basic lunchbox chicken salad—this is "where did you order that from?" chicken salad.
- Prep Time:
- Servings: 2-4
Ingredients
- (2 cups - cooked and shredded or diced) any roasted Parsons Creek Chicken
- (¾ cup) mayonnaise
- (1 tsp) Dijon mustard
- (1 tsp) honey or agave
- (Zest of 1 fresh lemon) fresh lemon
- (1 tsp) chopped fresh dill (or ½ tsp dried)
- (1 tsp) chopped fresh tarragon (or ¼ tsp dried)
- (¼ tsp salt & freshly ground black pepper, to taste) salt and pepper
- (1 rib) celery, finely diced
- (¼ red onion, finely diced) diced onion
- (¼ cup) golden raisins
- (¼ cup) roasted almonds, roughly chopped
Directions
1. Make the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon zest, dill, tarragon, salt, and pepper.
2. Combine: Fold in the cooked chicken, celery, red onion, golden raisins, and chopped almonds until evenly coated.
3. Serve: Enjoy on fresh sandwich bread, scooped into crisp lettuce cups, or served with crackers.
Chef's Tip: If raw red onion tastes too sharp, soak the diced pieces in a small bowl of cold water for 10 minutes, then drain thoroughly before adding to the salad to mellow the flavor.
