We’re almost wrapping up October now so it’s not exactly picnic weather. And while this chicken salad sandwich makes the absolute best-ever picnic pack-along, I find myself making an awful lot of it this time of year when I really start loading up my homemade chicken stock reserves for flu season.





About 3 weeks ago we had a dip in the weather pattern and it cooled off considerably. I took that as my cue to check the freezer for my trusty standbys: my Chicken Stock and Everyday Maven’s Flu Fighter Stock. And much to my dismay, there was none. So off to the market I went to grab my ingredients and after a Sunday of simmering a few stock pots, I was left with an abundance of poached chicken just begging me to turn it into this perfect mixture of crunchy, fresh chicken salad.




This recipe is one of a few chicken salads I adore, and it just depends on my mood. I think this one could definitely be considered my traditional version and the one I make the most often. As I have mentioned in past posts, I have a serious love affair with fresh dill and as far as I’m convinced you can’t possibly overdo it in this salad. Whether served over a bed of lettuce or between two slices of your favorite bread, this one is a winner summer, spring, winter or fall.



Prep time

Total time


A classic chicken salad with dill and fresh ingredients.
Recipe type: Classic, Traditional, Lunch, Salad
Cuisine: American
Serves: 4

  • 1 stalk celery, chopped
  • 3 cups poached chicken, shredded
  • 3-4 scallions, chopped with greens
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons dijon mustard
  • ½ teaspoon paprika
  • Juice of half a lemon
  • ¼ cup mayo or greek yogurt
  • 1 teaspoon salt
  • ½ tsp fresh ground black pepper

  1. Combine the mayo (or greek yogurt), lemon juice, dijon, salt and pepper in a small mixing bowl or measuring cup and set aside
  2. In a large mixing bowl, combine the shredded poached chicken, celery, scallions, and herbs until well tossed
  3. Add the creamy mixture and toss until fully incorporated
  4. Serve over lettuce or on bread. Store in the fridge immediately for up to 3-5 days.