Classic Chicken Salad

Let’s talk about a classic that never goes out of style: chicken salad. It’s quick, satisfying, and endlessly versatile—perfect for meal prep, picnic lunches, or a lazy dinner when you don’t feel like cooking (we’ve all been there). This version is creamy, crunchy, and full of flavor, with a little kick from Dijon mustard and a fresh herbal touch thanks to dill. Whether you’re piling it onto sandwich bread, scooping it into lettuce cups, or enjoying it straight from the bowl (no judgment), this is the kind of recipe you’ll keep coming back to.

You’ll need:

  • 2 cups cooked chicken, chopped or shredded

  • ½ cup mayonnaise

  • 1 farm-fresh celery, diced

  • 1 green onion, thinly sliced

  • 1 teaspoon Dijon mustard

  • ¼ teaspoon seasoned salt (add more to taste)

  • ⅛ teaspoon black pepper (or to taste)

  • 1 teaspoon chopped fresh dill (or ¼ teaspoon dried dill, optional)

To make:

In a medium bowl, combine the chicken, mayonnaise, celery, green onion, mustard, salt, pepper, and dill (if using). Mix everything until well combined. Taste and adjust seasoning if needed. Add a little more salt or pepper to suit your preferences.

Serve however you like—between slices of your favorite bread, wrapped in lettuce, scooped onto a green salad, or with crackers.

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Delicious Tuna Salad

Tuna salad is a delicious way to use our farm-fresh celery. We love this salad on a nice piece of whole-grain bread, a croissant, or on top of our crisp butterhead lettuce. 

You’ll need:

• 2 5oz cans of no-salt-added solid white tuna in water, drained well
• ¼ cup finely diced red onion
 2 large ribs celery, finely diced
 2 tablespoons fresh dill, finely chopped
• ¼ cup plus 1 tablespoon real mayonnaise
 1 teaspoon yellow, Dijon, or whole-grain mustard
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon lemon zest
• ¼ teaspoon salt, plus an extra pinch

To make:

In a medium bowl, combine the tuna with the remaining ingredients and mix well. Refrigerate until ready to serve.

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