This chicken salad recipe is a delightful filling for sandwiches, combining tender chicken with fresh vegetables and a creamy dressing.
Place the chicken breasts, one celery stick, and the onion in a saucepan. Add enough water to cover the ingredients.
Ensure the chicken is fully submerged in water for even cooking.
Bring the water to a boil, then reduce the heat and simmer for about 20 minutes or until the chicken is fully cooked.
Check the chicken's doneness by cutting into the thickest part to ensure it's no longer pink.
Drain the water and discard the cooked celery and onion. Let the chicken cool.
Cooling the chicken makes it easier to handle and chop.
Chop the chicken into small pieces using a food processor or a knife.
Pulse the food processor gently to avoid over-processing the chicken.
In a mixing bowl, combine the chopped chicken, mayonnaise, lemon juice, parsley, dill seed, salt, and pepper.
Mix thoroughly to ensure the dressing coats all the chicken evenly.
Add the remaining celery, finely chopped, to the mixture and stir well.
Chop the celery finely for a consistent texture in the salad.
Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
Chilling enhances the flavor and makes the salad more refreshing.
Serve the chicken salad as a sandwich filling or on a bed of lettuce.
Garnish with additional parsley for a fresh presentation.
