This delicious, easy chicken salad recipe is perfect for lunches or a light dinner!
Scale
Ingredients
- 4 cups cooked, shredded chicken (about the amount from a rotisserie chicken if you’re using one)
- 1 cup diced celery
- 1/2 cup chopped scallions
- 1/2 cup sunflower seeds
- 3/4 to 1 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the caramelized onions
- 3 cups diced onions
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Start by making the caramelized onions. Add the oil and butter to a skillet over medium-low heat. Add the onions, salt, pepper and thyme then stir and cook for 20 minutes until browned. Stir often so the onions don’t burn.
- Remove the onions from the skillet to let cool.
- In a large bowl, add the chicken, celery, scallions, sunflower seeds, mayonnaise, mustard, salt, cumin, garlic powder and pepper.
- Stir to combine, then stir in the cooled caramelized onions.
- Cover with plastic wrap and let chill in the refrigerator for at least an hour or until ready.
- Stir again before serving.
Recipe Notes
I like to start out with 3/4 cup of mayonnaise and work my way up to a cup if I think the chicken salad needs it.
Also, if you want to sunflower seeds to stay crunchy, stir them in at the last minute before serving.
- Category: Dinner/Lunch
- Method: Skillet
- Cuisine: American
