Chicken Salad Scoop Greens

Last Tuesday I found myself staring at leftover rotisserie chicken from Sunday dinner, trying to figure out how to transform it into something that didn't feel like a repeat performance. The weather had turned unseasonably warm, and the last thing I wanted was more heavy comfort food. I started chopping celery and red onion, the crisp sound of the knife against the cutting board making me realize how much I missed fresh, simple meals. Before I knew it, I'd thrown together this chicken salad that ended up being the best lunch I'd had in weeks.

My sister came over unexpectedly that afternoon and we ended up eating this chicken salad on my back porch steps because I hadn't bothered to set the table. She took one bite and asked for the recipe, which is basically her way of saying she loved something without actually saying it. We sat there for an hour just talking and eating, the lemon from the dressing making everything taste bright and hopeful. Sometimes the simplest meals create the best memories.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, but poaching your own gives you more control over seasoning and texture
• 1/2 cup celery: Finely diced celery adds that essential crunch that makes chicken salad feel complete and satisfying
• 1/4 cup red onion: The sharp bite of red onion cuts through the richness of the mayonnaise perfectly
• 1/2 cup mayonnaise: This creates the creamy base that holds everything together, though Greek yogurt makes a lighter substitute
• 1 tablespoon Dijon mustard: Adds a subtle tang and depth that plain mayonnaise alone can't achieve
• 1 tablespoon fresh lemon juice: Brightens the entire dish and keeps the flavors from feeling too heavy
• 1 teaspoon fresh dill: Fresh dill adds a wonderful aromatic quality that dried dill simply can't replicate
• 1/4 teaspoon salt: Essential for bringing all the flavors together and making them pop
• 1/4 teaspoon black pepper: Adds just enough warmth and complexity to keep things interesting

Instructions

Prep the chicken:

If starting with raw chicken, poach it gently in simmering water until cooked through, then let it cool completely before dicing or shredding

Mix the salad base:

In a large bowl, combine the chicken, celery, red onion, mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper. Stir until everything is well coated and creamy

Assemble the plates:

Divide mixed greens among four plates and top each with a generous scoop of chicken salad, letting some cascade onto the greens

Add the fresh elements:

Arrange cherry tomatoes and cucumber slices around each plate, creating colorful contrast against the creamy chicken salad

Finish with flair:

Sprinkle with almonds or pecans if using, and add lemon wedges for guests to squeeze over their portion

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This recipe became my go-to for summer dinner parties after I served it at a small gathering last June. Everyone kept asking what made it so special, and honestly I think it was just the freshness of the ingredients combined with how easy it was to put together. There's something about a beautifully composed salad that makes people feel taken care of, like you put in way more effort than you actually did.

Make It Your Own

I've discovered that adding diced apples or halved grapes creates a lovely sweetness that balances the savory elements beautifully. Sometimes I'll swap the celery for chopped fennel when I want something slightly more sophisticated and unexpected. The base recipe is incredibly forgiving, so don't be afraid to experiment with what you have on hand.

Serving Suggestions

While this chicken salad is perfect on greens, I've also served it stuffed into hollowed-out tomatoes or wrapped in large lettuce leaves for a low-carb option. During colder months, I'll skip the greens entirely and serve it on whole grain toast for a satisfying lunch that feels substantial. The key is serving it immediately after assembling so everything stays crisp and fresh.

Storage and Meal Prep

This chicken salad keeps beautifully in an airtight container in the refrigerator for up to three days, making it perfect for meal prep Sundays. I always store the salad base separately from the greens and fresh vegetables to prevent everything from becoming soggy and sad. When you're ready to eat, just give the chicken salad a quick stir and assemble your plate.

• Keep the lemon wedges separate until serving to prevent the acid from wilting the greens
• If taking this for lunch, pack the dressing on the side and toss right before eating
• The nuts should be added at the last minute to maintain their satisfying crunch

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I hope this recipe finds its way into your regular rotation, bringing you the same simple joy and comfort it's brought me over the years. Good food doesn't have to be complicated to be wonderful.

Recipe FAQs

→ What is the best way to cook the chicken for this dish?

Poaching the chicken breast gently in simmering water ensures tenderness and moist texture without drying out the meat.

→ Can I substitute mayonnaise in the mixture?

Yes, Greek yogurt is a great alternative that lightens the dressing while maintaining creamy consistency.

→ What salad greens work best with this scoop?

A blend of romaine, spinach, and arugula adds a mix of crispness and slight peppery notes complementing the chicken.

→ How can I add sweetness to this dish?

Including diced apples or halved grapes into the chicken mix introduces a pleasant sweet contrast to the savory flavors.

→ Are nuts necessary in the salad serving?

Nuts like sliced almonds or pecans add crunch and richness but are optional based on preference or allergies.