Featured Ingredient:
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Chicken Salad with Lemon Dill Seasoning
Jean from Smith & Truslow
6
20 minutes
40 minutes
American
Salad
This chicken salad with Lemon Dill Seasoning starts with a whole roasted chicken for the juiciest, most flavorful meat. It's tossed with crunchy celery, toasted walnuts, fresh parsley, Dijon and our organic Lemon Dill Seasoning, a bright blend of lemon peel, dill and mustard, then finished with a pinch of celery sea salt. Pile it on a sandwich, tuck it into a wrap or serve it in lettuce cups. Gluten-free.
Ingredients
- 1 whole chicken (about 4 pounds), cut into 8 pieces
- 2 Tablespoons olive oil
- Salt and pepper, to taste
- ½ medium onion minced
- 3 stalks of celery minced
- ½ cup walnuts chopped
- ¼ cup fresh parsley, minced
- 1/2 to 2/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 to 1 ½ Tablespoons Lemon Dill Seasoning
- Celery sea salt to taste
Directions
Preheat oven to 425 degrees
Using a paper towel, dry off chicken pieces and spread on a rimmed baking sheet.
Top the chicken with olive oil and salt and pepper.
Roast for 30-40 minutes, until the thickest part of the chicken reaches 165°F. Breasts cook faster than thighs and legs, so remove pieces as they're done.
Let the chicken cool, then remove the skin and bones (save the bones to make our Chicken Soup Stock). Dice the meat into bite-size pieces.
While the chicken is cooking, dice the onion and celery and chop walnuts and parsley and place in a large mixing bowl.
Add the chicken, mayonnaise, Dijon mustard, Lemon Dill Seasoning and celery sea salt. Mix to combine and adjust seasoning to taste. Chill for at least 30 minutes before serving.
