Classic Chicken Salad This chicken salad will transport you straight to a New York City deli. Mix two shredded chicken breasts saved from Sunday with a creamy dressing that's brightened with a squeeze of lemon and a dollop of Dijon mustard.
This recipe is by Rachel Dolfi and featured in The FeedFeed’s Weekly Meal Planner.
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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, thinly sliced
  • 11/2 pounds tomatillos, husked and pureed
  • 11/2 pounds cooked and shredded chicken breast (about 3 large)
  • 4 cups chicken stock
  • 1 (15 ounce) can hominy, drained
  • Kosher salt, to taste
  • 1/2 cup cilantro, chopped (plus whole leaves for garnish)
  • 1 cup savoy cabbage, thinly sliced for garnish
  • 2 radishes, thinly sliced for garnish
  • 1 avocado, sliced for garnish
  • 1 lime, cut into wedges for garnish
  • 1 jalapeño, thinly sliced for garnish (optional)


  1. Add chicken, mayonnaise, Dijon, celery, onion, lemon juice to a large mixing bowl and stir gently to combine. Season to taste with salt and pepper.
  2. Serve on lightly toasted bread with lettuce, tomato and sliced onion. Enjoy!

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