Instructions

• Start with 4 cups of cooked chicken breast. If you don’t have cooked chicken on hand, you can easily poach or roast chicken breasts until fully cooked, then shred them into bite-sized pieces. Allow the chicken to cool before adding it to your salad.
• Dice 1 cup of celery and thinly slice 1/2 cup of green onions. These fresh ingredients add crunch and flavor, making your chicken salad even more enjoyable. Additionally, slice 1 cup of large green olives into crosswise slices, releasing their briny goodness into the mix.
• In your mixing bowl, combine 2/3 cup of mayonnaise, 1 tablespoon of green olive brine, 1 tablespoon of fresh squeezed lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of celery seed (if using). Mix well until all the ingredients are fully blended. Adjust the seasoning with salt and freshly ground black pepper to taste.
• Add the shredded chicken, diced celery, sliced olives, and green onions to the bowl with the dressing. Gently fold everything together until all the ingredients are evenly coated. Be careful not to overmix; you want to keep some of that delightful crunch!
• For the best flavor, cover your chicken salad and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve it on a bed of greens, in a sandwich, or enjoy it straight from the bowl!