Start with 3 cups of cooked, shredded chicken. Rotisserie, baked, or grilled chicken works great.
Make sure the chicken is fully cooled before prepping. I like to refrigerate overnight or prep it the day before.
Shred or finely chop the chicken into small, bite-sized pieces so they incorporate well into the salad.
Thoroughly wash and dry 1 cup of celery stalks. Trim off any rough edges then dice the celery.
Peel and halve 1/3 cup of a red or yellow onion. Finely chop the onion into small pieces.
Pick the delicate leaves from 1/4 cup fresh parsley. Stack leaves, roll tightly, and slice into thin ribbons.
In a mixing bowl, combine 1/2 cup mayonnaise, the juice of 1 lemon (about 2 tbsp), 1 1/2 teaspoons Dijon mustard, 1 teaspoon dried oregano, and a pinch of salt and ground pepper.
Whisk vigorously for 1-2 minutes until completely blended and thickened to a creamy consistency.
Add the cooled, shredded chicken, chopped celery, onions, and parsley to the dressing bowl.
Gently toss everything together using a rubber spatula or large spoons so all pieces are evenly coated.
Taste a bite of the salad. Add more salt, pepper, lemon juice or herbs if desired.
Cover bowl tightly and refrigerate for 30 mins to let flavors combine.
Right before eating, fill plates or bowls with crisp lettuce leaves or toasted bread.
Mound heaping portions of the chicken salad on top. Sprinkle extra parsley over each serving if garnishing.
Enjoy immediately or store leftovers chilled in a sealed container up to 5 days.
Cooking Tips:
Use high quality, fresh ingredients for best flavor
Chill chicken fully before mixing into salad
Adjust lemon juice/mustard/herbs to taste preferences
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