Chicken Salad
This Chicken Salad is a comforting and versatile dish, perfect as a quick dinner or a festive centerpiece, featuring crisp vegetables and a creamy dressing.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped (rotisserie chicken works beautifully)
- 1 cup celery, finely diced adds crunch and freshness
- 1/2 cup red grapes, halved a sweet pop against savory chicken
- 1/3 cup toasted slivered almonds or chopped walnuts for texture and nuttiness
- 1/4 cup red onion, minced optional, for a gentle bite
- 3/4 cup mayonnaise creamy base (use Greek yogurt for a lighter twist)
- 1 tablespoon Dijon mustard brightens and balances the creaminess
- 1 tablespoon lemon juice makes flavors pop
- 1 teaspoon honey rounds acidity with a whisper of sweetness
- to taste Salt and black pepper
- Fresh dill or parsley, chopped to finish with green brightness
Instructions
Preparation
- If using raw chicken breasts, season and cook them until juicy and just done; your kitchen will smell amazing at this point.
- Dice the celery, halve the grapes, mince the onion, and toast the nuts in a dry pan for a few minutes until fragrant.
Making the Dressing
- In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and glossy.
Combining Ingredients
- Add the chicken, celery, grapes, onion, and nuts to the dressing. Fold everything together so each piece is coated but still retains texture.
Final Touches
- Taste and add more lemon, salt, or pepper as needed. Stir in chopped fresh dill or parsley for a lively finish.
- Let the salad sit in the refrigerator for 15–30 minutes to let flavors meld, or serve immediately for a fresher crunch.
Notes
For meal prep, portion into mason jars layered with lettuce on top so the salad stays fresh and travel-ready. Freezing is not recommended due to texture changes.