Chicken salad is one of my all-time favorite lunches. I often order it at restaurants, and I make my own whenever I can find the time. I love the combination of textures and flavors in a good chicken salad sandwich, so I’m constantly creating new and different takes on this theme. This Dijon Chicken Salad is one of my new favorite recipes, and it would make the perfect main course at a ladies lunch this spring!
If you’re like me, and you don’t have the time or lifestyle to sit down for a “ladies lunch” on a regular basis, you should still make this salad! It’s fast and it can be made in advance and then consumed on the run, if need be. I like mine on croissants or in a wrap the best, but if you’re going the low-carb route a bed of lettuce would work nicely as well. By adding some Dijon mustard to the mix, I was able to use less mayonnaise. This keeps the chicken salad light in flavor and much healthier than a traditional chicken salad.
The recipe calls for cooked chicken, so you can take a shortcut and buy a rotisserie chicken at the grocery store. Or, grill some chicken on your own, roast some chicken in the oven, or even cook a whole bird in the crock pot. I used this recipe for The Best Whole Chicken in a Crock Pot and it turned out great!
- 1 Tablespoon Dijon mustard
- 1 Tablespoon mayonnaise (light is fine)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup cooked, chopped chicken
- 1 Tablespoon diced celery
- 1 Tablespoon diced red onion
- 1 Tablespoon sliced almonds (or other nuts of your choice such as pecans or walnuts)
- 1 Tablespoon raisins
- 2 sandwich rolls, optional
- For sauce, combine mustard, mayonnaise, salt, and pepper in a small bowl.
- In a medium bowl, stir together chicken, celery, onion, almonds, and raisins. Pour sauce over chicken mixture and stir to combine.
- Serve chicken salad over a bed of lettuce or on sandwich rolls.
Looking for more delicious lunch salads? Try these: