Chicken Salad Dressing

Three ways to bind the chicken salad — creamy, bright, or sesame-ginger · all from one idea

3 ways · 5 min

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① Classic Creamy — the everyday
⅓–½ cup mayo (or half mayo, half Greek yogurt)
1 Tbsp Dijon mustard · 1 Tbsp lemon juice (or a splash of vinegar)
1 tsp honey (optional) · salt · pepper
1 celery rib & 1 Tbsp onion/shallot, minced · dill or parsley
② Bright & Light — no mayo
3 Tbsp olive oil · 1½ Tbsp lemon juice
1 tsp Dijon · salt · pepper · lots of chopped herbs
③ Sesame-Ginger — pho-adjacent
2 Tbsp mayo or Greek yogurt (or 3 Tbsp neutral oil for a vinaigrette)
1 Tbsp rice vinegar · 2 tsp soy sauce · 1 tsp toasted sesame oil
1 tsp grated ginger · 1 tsp honey · cilantro & scallion

Whisk the base. In a bowl, whisk the fat (mayo, yogurt, or oil) with the Dijon and the acid (lemon, vinegar) until smooth — the mustard both flavors it and helps a vinaigrette emulsify so it won't split.
Season & add-ins. Stir in the honey, salt, pepper, and this dressing's aromatics (celery & onion, or ginger & scallion, or herbs). Taste the dressing on its own first.
Dress to coat, not drown. Add the dressing to the shredded chicken, cucumber & carrot a little at a time, folding until everything's just glossed — you want moist, not swimming. Start light; you can add more, you can't take it back.
Chill & re-taste. Rest it 20 min in the fridge, then taste again cold — it'll almost always want another pinch of salt and a squeeze of acid once it's chilled.

Steps — tap one to keep your place

1. Whisk the base. In a bowl, whisk the fat (mayo, yogurt, or oil) with the Dijon and the acid (lemon, vinegar) until smooth — the mustard both flavors it and helps a vinaigrette emulsify so it won't split.

2. Season & add-ins. Stir in the honey, salt, pepper, and this dressing's aromatics (celery & onion, or ginger & scallion, or herbs). Taste the dressing on its own first.

3. Dress to coat, not drown. Add the dressing to the shredded chicken, cucumber & carrot a little at a time, folding until everything's just glossed — you want moist, not swimming. Start light; you can add more, you can't take it back.

4. Chill & re-taste. Rest it 20 min in the fridge, then taste again cold — it'll almost always want another pinch of salt and a squeeze of acid once it's chilled.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.