Make sure you have everything ready! It’s much easier to mix when you have all your items at hand. Grab a large mixing bowl; trust me, you’ll want the space.

If you don’t have cooked chicken yet, there are several ways to get this done. You could boil, bake, or even grill it. I once cooked chicken breasts in a slow cooker with a bit of broth and spices; it truly was a hands-off approach with fantastic results.

Once the chicken is cooked, allow it to cool and chop or shred it into bite-sized pieces.

Take your celery and green onions and finely chop them. You can adjust these amounts depending on how much crunch you want. The combination of textures will be a delightful surprise!

In the large mixing bowl, add the mayonnaise, Dijon mustard, seasoned salt, and black pepper. Stir well until combined. This creamy base will hold everything together.

Now, it’s time for the main event. Add the chopped chicken, celery, and green onions into the mixing bowl. If you’re using dill, add it now. Gently fold the mixture with a spatula. Be careful not to break apart the chicken too much.

Scoop a small spoonful and give it a taste. Adjust the seasoning if necessary. Sometimes, a touch more salt or a dash of pepper can make a big difference.

Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes. This helps the flavors marry beautifully. Serve on a bed of greens or between slices of crusty bread.