Step 1: Cook the Chicken (if needed): If not using pre-cooked chicken, bake, poach, or grill chicken breasts until cooked through (internal temperature of 165F or 74C). Let cool slightly, then shred or dice.
Step 2: Prepare the Vegetables: Shred the carrots using a grater or food processor. If using, finely dice the celery and red onion.
Step 3: Make the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt (if using), lemon juice, dill, and Dijon mustard until smooth.
Step 4: Combine Ingredients: In a large bowl, combine the shredded chicken, shredded carrots, diced celery (if using), and diced red onion (if using).
Step 5: Add Dressing: Pour the dressing over the chicken and vegetable mixture. Stir gently until everything is well coated.
Step 6: Season to Taste: Season with salt and pepper to taste. Adjust lemon juice or Dijon mustard for desired tang and flavor.
Step 7: Chill (Optional): For best flavor, cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Step 8: Serve: Serve the chicken carrot salad on lettuce leaves, in croissants, or as a side dish.
For a spicier kick, add a pinch of red pepper flakes to the dressing. Chopped apple or dried cranberries can be added for additional sweetness and texture. For a vegan option, substitute the chicken with chickpeas or tofu.