Perfect for sandwiches, salads, and snacking, this crowd-pleasing recipe for classic chicken salad can be made up to 2 days ahead and stored in the fridge.
Preparation Time
20 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 40 mins
Calories
296 Calories
Recipe Instructions
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
Step 2
Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
Step 3
Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
Step 4
Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
Step 5
Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
Step 6
Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
Step 7
Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Step 8
Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon dried dill weed
2 pounds skinless, boneless chicken breast halves
cooking spray
1 tablespoon Dijon mustard
1 cup mayonnaise, or more to taste
1 teaspoon kosher salt, divided
3 stalks green onions (white and light green parts only), minced
