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Easy Chicken Salad Recipe

Spring is a time when I start to incorporate lighter and brighter meals into our menu. This easy chicken salad recipe combines bright flavors like dill and lemon juice, as well as the nice crisp crunch of celery. It's the perfect make ahead meal that is light and great for busy spring and summer nights.
Course dinner
Cuisine American
Keyword chicken salad, easy chicken salad, easy chicken salad recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5 servings

Equipment

  • Pot for boiling chicken
  • Stand mixer for shredding (optional)
  • Knife and cutting board
  • Mixing bowl
  • Mixing spoon
  • Measuring cups and spoons

Ingredients

  • 2 chicken breasts
  • 1 cup mayonnaise
  • ½ cup chopped celery
  • ½ cup dried cranberries
  • 1-2 tbsp dill weed
  • 1-2 tbsp lemon juice
  • salt & pepper to taste

Instructions

  • Start by boiling chicken breasts in a pot for 20 minutes or until the chicken is completely cooked. Drain the water and add the chicken into the bowl of a stand mixer, place the paddle attachment on and turn the mixer to medium for a minute to shred the chicken completely.
  • Allow the chicken to cool for 10 to 15 minutes and then mix in the mayonnaise, chopped celery, dried cranberries, dill, lemon juice and salt and pepper.
  • Place in the refrigerator for 4 hours or overnight before enjoying! Keep this chicken salad in an airtight container in the refrigerator for up to a week!

Notes

  • Use a rotisserie chicken to save time.
  • Try cooking a whole chicken in the crockpot, shredding it and save it for recipes like this.
  • Use a stand mixer or hand mixer to shred the chicken instead of doing it by hand.
  • Make this chicken salad at the beginning of the week (and double or triple the recipe) for quick and easy lunches and dinners!