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The Best Chicken Salad

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Ready in 30 minutes, our Best Chicken Salad lives up to its name with ingredients like broccoli, red bell pepper, honey and Dijon mustard.
By Angie McGowan
Updated May 16, 2012
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  • 4 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 cups small fresh broccoli florets
  • 1 red bell pepper, chopped
  • 2 tablespoons grated onion
  • 1 clove garlic, finely chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/4 cup coarsely chopped fresh dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 large radicchio leaves


  • 1
    In large bowl, mix chicken, broccoli, bell pepper, onion and garlic.
  • 2
    In small bowl, mix mayonnaise, honey and mustard. Add dressing to chicken mixture; mix well. Sprinkle with dill, salt and pepper; stir until incorporated.
  • 3
    To serve, spoon salad onto radicchio leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can also serve this salad on a bed of mixed spring greens or make a chicken salad sandwich on your favorite bread.
  • tip 2
    If you have time and want to cook your own chicken for this recipe, poach 4 boneless skinless chicken breasts in Progresso® chicken broth. Place chicken in a large saucepan and add enough broth to cover. Heat to boiling; reduce heat. Cover; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).


Nutrition Facts are not available for this recipe
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