1-First Step: Get the chicken ready Start with 2 cups of cooked chicken that has cooled to room temperature. You can use rotisserie chicken for the quickest option, or cook chicken breasts or thighs ahead of time, then shred or chop them. The chicken should be bite-sized so it mixes easily with the dressing. If you are meal prepping, cook a bigger batch of chicken and chill or freeze the extra plain chicken for later. That makes this Chicken Salad even faster the next time you want lunch in a hurry.

2-Second Step: Prep the fresh mix-ins Dice the celery and thinly slice the green onion. If you want a little extra color or sweetness, chop the grapes, peel and dice the apple, or chop the nuts. Fresh herbs like dill can be chopped now too. Having everything ready before mixing keeps the texture crisp and the salad well balanced.

3-Third Step: Mix the creamy base In a medium bowl, combine the mayonnaise and Dijon mustard first. Stir in the seasoned salt, black pepper, and dill if you are using it. This helps spread the flavor evenly before the chicken goes in. The mustard adds a little tang, while the dill gives the Chicken Salad a fresh finish. If you want a lighter bowl, replace half the mayonnaise with Greek yogurt. This keeps the salad creamy while making it a bit more protein-friendly and less heavy.

4-Fourth Step: Fold in the chicken and vegetables Add the chicken, celery, and green onion to the bowl. Mix gently but thoroughly until every piece is coated. Try not to overmix, since that can break down the chicken and make the texture too soft. If you are adding grapes, apple, or nuts, fold them in at the end so they stay intact. This is also a good time to taste the Chicken Salad. If it needs more salt, pepper, or dill, add a little at a time. Small adjustments go a long way here, especially because the flavor gets better after a short chill in the fridge.

5-Final Step: Serve and enjoy Once everything is mixed, serve the Chicken Salad right away or chill it for about 15 to 30 minutes if you want the flavors to blend more. It tastes great on toasted bread, croissants, sandwiches, wraps, lettuce leaves, or with crackers. For a lighter meal, spoon it over a bed of lettuce.