First Step: Prepare Ingredients: Start by chopping or shredding 2 cups of cooked chicken this can be rotisserie chicken, leftover baked chicken, or canned chicken for convenience. Dice 1 rib of celery finely to about ½ cup, and thinly slice 1 green onion or your onion substitute. If using optional fruits like grapes or apple, chop about 1 cup of these as well. Gather fresh dill and lemon juice if using.

Second Step: Combine Chicken and Vegetables: Place the shredded chicken, diced celery, sliced onion, and optional fruit and herbs in a large mixing bowl. Toss them gently to mix the fresh ingredients evenly before adding the dressing.

Third Step: Make the Dressing: In a separate small bowl, mix ½ cup mayonnaise (or half mayo and half plain Greek yogurt) with 1 teaspoon Dijon mustard. Add ¼ teaspoon seasoned salt, ⅛ teaspoon black pepper, and if desired, ½ teaspoon celery seeds. Stir in juice of ½ lemon or add a splash of pickle brine for an extra tangy kick. Mix well until smooth and creamy.

Fourth Step: Combine Salad and Dressing: Pour the dressing over the chicken mixture. Stir gently but thoroughly to coat all ingredients without breaking up the chicken too much. Adjust seasoning by tasting and adding more salt, pepper, or mustard as needed. Add hot sauce if you prefer a spicy kick.

Final Step: Chill and Serve: For best results, refrigerate the chicken salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled on fresh bread, croissants, crackers, or on a bed of lettuce as a healthy wrap or salad base. This chicken salad keeps well in an airtight container in the refrigerator for 2 to 5 days but is freshest when enjoyed within 2 days.