Prep time: 15 minutes
Cook time: n/a
½ c. mayonnaise
1 t. Dijon mustard
¾ t. dried dill
Sea salt and black pepper, to taste
¾ lbs. rotisserie chicken breast, shredded
2 medium celery stalks, diced
3 c. baby spinach
3 oz. blue cheese, crumbled
½ c. walnuts, chopped
- Combine the mayo, Dijon mustard, and dried dill in a large bowl. Season with salt and black pepper, to taste, and stir to combine.
- Add the shredded chicken breast and chopped celery to the bowl and toss to combine.
Divide the baby spinach between 4 chilled serving plates. Add one quarter of the chicken salad to each plate and top with some of the blue cheese and chopped walnuts. Serve immediately. Enjoy!