Amish Chicken Salad with Eggs and Creamy Herb Dressing

Name: Amish Chicken Salad with Eggs, Celery, and Creamy Herb Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 cups cooked chicken breast (420 g), chilled and cut into 1/2-inch dice; use unseasoned or lightly seasoned chicken.; 3 large eggs, hard-boiled, cooled, peeled, and chopped according to the instructions below.; 1 cup celery (110 g), finely chopped into approximately 1/4-inch pieces.; 1/4 cup yellow onion (40 g), very finely minced.; 3/4 cup mayonnaise (168 g).; 1 tablespoon prepared yellow mustard (15 g).; 1 tablespoon fresh lemon juice (15 ml).; 2 tablespoons finely chopped fresh parsley (8 g), divided: reserve 1 teaspoon for garnish.; 1/2 teaspoon fine salt (3 g).; 1/4 teaspoon freshly ground black pepper.; 6 sandwich rolls, split, for sandwiches or serving alongside.; 12 large butter lettuce leaves, washed and thoroughly dried, for lettuce cups.

Imperial October 16, 2026October 16, 2026

Quick Recipe Version (TL;DR)

Amish Chicken Salad with Celery, Eggs, and Creamy Herb Dressing combines tender chicken, chopped hard-boiled eggs, crisp celery, and a tangy mayonnaise dressing. This Amish-inspired, homestyle salad is delicious tucked into sandwiches, spooned into lettuce cups, or served alongside fresh rolls.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes, for the eggs
Cooling and Chilling Time: 40 minutes
Total Time: 1 hour 15 minutes, using cooked, chilled chicken

Quick Ingredients

3 cups diced cooked chicken breast, chilled (420 g)
3 large eggs
1 cup finely chopped celery (110 g)
1/4 cup finely minced yellow onion (40 g)
3/4 cup mayonnaise (168 g)
1 tablespoon prepared yellow mustard (15 g)
1 tablespoon fresh lemon juice (15 ml)
2 tablespoons finely chopped fresh parsley (8 g), divided
1/2 teaspoon fine salt (3 g)
1/4 teaspoon freshly ground black pepper
Optional for serving: 6 sandwich rolls or 12 large butter lettuce leaves

Do This

1. Cover the eggs with cold water by 1 inch. Bring to a boil, allowing about 5 minutes, then cover, remove from the heat, and let stand for 10 minutes.
2. Transfer the eggs to an ice-water bath for 10 minutes. Peel and chop into 1/4-inch pieces.
3. Dice the chilled chicken into 1/2-inch pieces; finely chop the celery and onion.
4. Whisk together the mayonnaise, mustard, lemon juice, salt, pepper, and parsley, reserving 1 teaspoon of parsley for garnish.
5. Gently fold the chicken, eggs, celery, and onion into the dressing.
6. Cover and refrigerate for 30 minutes at 40°F (4°C) or below. Garnish with the reserved parsley and serve chilled.

Why You’ll Love This Recipe

A satisfying mix of textures: Tender chicken and soft eggs contrast beautifully with crisp celery and finely minced onion.
Creamy without being bland: Mustard, lemon juice, and fresh parsley brighten the mayonnaise dressing.
Simple, familiar ingredients: No special equipment or hard-to-find groceries are needed.
Easy to make ahead: A short rest in the refrigerator brings the flavors together, making this a practical lunch or picnic dish.

Grocery List

Produce: 2 medium celery ribs, 1 small yellow onion, 1 small lemon, and 1 small bunch fresh parsley; butter lettuce if serving in lettuce cups.
Dairy: None; this recipe does not require milk, cream, or cheese.
Meat and Eggs: 420 g cooked boneless, skinless chicken breast and 3 large eggs.
Pantry: Mayonnaise, prepared yellow mustard, fine salt, and black pepper; sandwich rolls if desired.

Full Ingredients

For the Chicken Salad

3 cups cooked chicken breast (420 g), chilled and cut into 1/2-inch dice; use unseasoned or lightly seasoned chicken.
3 large eggs, hard-boiled, cooled, peeled, and chopped according to the instructions below.
1 cup celery (110 g), finely chopped into approximately 1/4-inch pieces.
1/4 cup yellow onion (40 g), very finely minced.

For the Creamy Herb Dressing

3/4 cup mayonnaise (168 g).
1 tablespoon prepared yellow mustard (15 g).
1 tablespoon fresh lemon juice (15 ml).
2 tablespoons finely chopped fresh parsley (8 g), divided: reserve 1 teaspoon for garnish.
1/2 teaspoon fine salt (3 g).
1/4 teaspoon freshly ground black pepper.

Optional for Serving

6 sandwich rolls, split, for sandwiches or serving alongside.
12 large butter lettuce leaves, washed and thoroughly dried, for lettuce cups.

Amish Chicken Salad with Eggs and Creamy Herb Dressing – Closeup

Step-by-Step Instructions

Step 1: Hard-boil the eggs

Place the 3 eggs in a small saucepan in a single layer. Add enough cold water to cover them by 1 inch. Bring to a full boil over medium-high heat, allowing approximately 5 minutes. As soon as the water boils, cover the saucepan and remove it from the heat. Let the eggs stand, covered, for 10 minutes.

While the eggs stand, fill a medium bowl with ice and cold water. The listed 15-minute cook time includes bringing the water to a boil and the covered standing time; the time needed to reach a boil may vary slightly with your stove.

Step 2: Cool, peel, and chop the eggs

Transfer the eggs to the ice-water bath with a slotted spoon. Leave them for 10 minutes, until thoroughly cooled. Gently crack the shells, peel, and pat the eggs dry. Chop into approximately 1/4-inch pieces, keeping both the whites and yolks. Set aside.

Step 3: Prepare the chicken and vegetables

Cut the chilled cooked chicken into 1/2-inch dice and measure 3 cups. Finely chop the celery and mince the onion very small so their crunch is evenly distributed throughout the salad. Chop the parsley, then set aside 1 teaspoon for the final garnish.

Use chicken that is already fully cooked and refrigerated. If you are cooking chicken specifically for this recipe, cook it to an internal temperature of 165°F (74°C), then chill it safely before assembling; that additional cooking and cooling time is not included in the recipe timing.

Step 4: Whisk the creamy herb dressing

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, lemon juice, remaining parsley, salt, and pepper until smooth. Scrape the sides and bottom of the bowl so the mustard and seasonings are evenly incorporated.

The dressing should be thick enough to cling to the chicken, with a gentle mustard tang and a fresh lemon finish.

Step 5: Fold the salad together

Add the diced chicken, chopped eggs, celery, and onion to the dressing. Using a broad spoon or flexible spatula, fold gently until everything is evenly coated. Avoid vigorous stirring, which can mash the eggs and break the chicken into shreds.

Scrape down the bowl and give the salad one final gentle fold, checking that no pockets of plain dressing remain underneath.

Step 6: Chill to bring the flavors together

Cover the bowl and refrigerate for at least 30 minutes at 40°F (4°C) or below. This rest allows the onion, parsley, mustard, and lemon to flavor the dressing while the chicken absorbs a little of its moisture.

After chilling, stir gently once more. If using heavily seasoned rotisserie chicken, taste before adding any additional seasoning; it may already contribute plenty of salt.

Step 7: Garnish and serve

Sprinkle the reserved 1 teaspoon parsley over the salad. Divide into 6 servings and serve chilled. For sandwiches, fill 6 split rolls. For lettuce cups, divide the salad among 12 large butter lettuce leaves, allowing 2 filled leaves per serving. You can also serve the salad in a bowl with fresh rolls alongside.

Pro Tips

Start with cold chicken: Warm chicken can loosen the dressing and warm the other ingredients. Chilled chicken also makes neater, more tender-looking dice.
Keep the cuts small and consistent: Use 1/2-inch chicken pieces, 1/4-inch celery and egg pieces, and very finely minced onion for balanced bites.
Mellow a sharp onion: If needed, soak the measured minced onion in cold water for 5 minutes, then drain and pat completely dry before adding it.
Dry ingredients matter: Pat peeled eggs, washed celery, and parsley dry to prevent a watery dressing.
Do not skip the chill: The salad tastes more rounded after 30 minutes in the refrigerator than it does immediately after mixing.

Variations

Sweet pickle version: Fold in 2 tablespoons well-drained sweet pickle relish with the chicken. This adds a sweet-tangy note without overwhelming the eggs and celery.
Dill and parsley version: Replace 1 tablespoon of the parsley with 1 tablespoon finely chopped fresh dill. Keep the remaining parsley allocation the same, including the garnish.
Part-yogurt dressing: Replace 1/4 cup of the mayonnaise with 1/4 cup plain whole-milk Greek yogurt (60 g). The dressing will be a little lighter and tangier.

Storage & Make-Ahead

Store the chicken salad in a covered container in the refrigerator at 40°F (4°C) or below. For best quality, eat within 3 days of assembly, and never keep it beyond 4 days after the chicken was originally cooked, whichever comes first. Freezing is not recommended because the mayonnaise dressing can separate and the eggs and celery can lose their pleasant texture.

For easy preparation, cook and chill the chicken and hard-boil the eggs 1 day ahead. Keep them refrigerated separately, then chop and assemble the salad when ready. You can also make the finished salad the evening before serving; keep rolls and lettuce separate until mealtime.

Do not leave the salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). For picnics or potlucks, keep the serving bowl nestled in ice or use a well-chilled cooler.

Nutrition (per serving)

Estimated for one-sixth of the salad, made with regular mayonnaise and unseasoned chicken breast. Rolls, lettuce, and variations are not included.