Chicken Salad with Vegetables and Creamy Dijon Dressing
Chilled rotisserie chicken and crunchy vegetables folded into a creamy mayonnaise-Dijon dressing.
Ingredients
Salad Ingredients
- 2 cups rotisserie chicken shredded
- 1 cup celery diced
- 1 cup bell pepper diced
- 1 cup carrots grated
- 1/2 cup red onion diced
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Serving Suggestions
- bread or crackers for serving
Instructions
Instructions
- Measure 2 cups chilled shredded chicken. Dice celery, bell pepper, and onion, grate carrots, and dry washed produce well; combine in a large bowl.
- Stir mayonnaise and Dijon until smooth. Add salt and pepper lightly, then fold the dressing into the chicken and vegetables until evenly coated.
- Taste and adjust seasoning, divide into four portions, and serve with bread or crackers. Refrigerate promptly if preparing ahead and keep bread separate until eating.
Notes
- Keep at 40°F or below and use within 3–4 days of the chicken’s original cooking date.
- Limit time out of refrigeration to 2 hours, or 1 hour above 90°F.
- Freezing the assembled salad can make the dressing and vegetables watery.