Chicken Salad with Green Olives
A simple chicken salad with green olives, celery, and green onions tossed in a lemon-olive dressing.
Servings: 4 servings
Ingredients
Ingredients
- 4 cups cooked chicken breast shredded into bite-sized pieces (see notes)
- 1 cup diced celery
- 1 cup large green olives with pimento sliced into crosswise slices
- 1/2 cup thinly sliced green onions see notes
- 2/3 cup mayo
- 1 T green olive brine liquid from the jar
- 1 T fresh squeezed lemon juice see notes
- 1 tsp. Dijon mustard
- 1 tsp. celery seed optional, but good
- salt and fresh ground black pepper to taste see notes
Instructions
Instructions
- Shred 4 cups cooked chicken breast into bite-sized pieces and place in a large mixing bowl.
- Dice celery until you have 1 cup; add to the bowl with the chicken.
- Thinly slice green onions to make 1/2 cup; add to the bowl.
- Drain large green olives if needed and slice them crosswise to make 1 cup; set the sliced olives aside.
- In a separate bowl, whisk together 2/3 cup mayonnaise, 1 tablespoon green olive brine, 1 tablespoon fresh squeezed lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon celery seed, and salt and fresh ground black pepper to taste until smooth.
- Pour the dressing over the chicken, celery, and green onions; toss gently until evenly coated.
- Carefully fold the sliced green olives into the dressed chicken mixture so they keep their shape. Taste and adjust salt and fresh ground black pepper as needed.
- Serve immediately or cover and refrigerate. The salad will keep in the refrigerator for several days.