1-First Step: Gather and prep the ingredients Start with 2 cups of cooked chopped chicken or shredded chicken. If you are short on time, rotisserie chicken is a great choice. Dice the celery, thinly slice the green onion, and chop the fresh dill if you are using it. Having everything ready before you mix makes the process smooth and fast.

2-Second Step: Build the creamy base In a medium bowl, add the 1/2 cup mayonnaise and 1 teaspoon Dijon mustard. Stir them together first so the dressing is evenly blended. This quick step helps the chicken salad taste balanced instead of having pockets of mustard or mayo in one bite.

3-Third Step: Add the chicken and vegetables Next, add the chicken, diced celery, and sliced green onion to the bowl. If you are using dill, add either 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill. Mix gently so the chicken stays in nice pieces instead of breaking down too much. If you prefer a smoother texture, stir a little longer until everything is fully coated.

4-Fourth Step: Season the salad Add the 1/4 teaspoon seasoned salt and 1/8 teaspoon black pepper. Taste the mixture before adding more salt, since seasoned salt can vary in strength. This is the best time to adjust the flavor to match your taste. If you want a brighter finish, you can add a tiny bit more Dijon mustard or a pinch more dill.

5-Fifth Step: Chill or serve right away You can serve the chicken salad right away, but letting it sit in the refrigerator for 20 to 30 minutes can help the flavors blend. If you are packing it for lunch, chill it first so it stays cold longer. This also helps the texture feel a little more set and creamy.

6-Final Step: Serve it your favorite way Spoon the chicken salad into sandwiches, pile it onto salad greens, or serve it with crackers. It also works well in lettuce wraps for a lighter option. If you are feeding a group, set it out with bread, croissants, fresh greens, and crackers so everyone can build their own plate.