This easy and delicious chicken salad recipe is perfect for sandwiches, wraps, or a light and refreshing meal on its own.
Ingredients
For the Salad:
- 2 cups cooked chicken, shredded or diced (use rotisserie, grilled, or boiled chicken)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced (optional)
- 1/4 cup chopped fresh parsley or dill (optional)
- 1/2 cup grapes, halved (optional, for a sweet touch)
- 1/4 cup almonds, pecans, or walnuts, chopped (optional, for crunch)
For the Dressing:
- 1/2 cup mayonnaise (adjust to taste or substitute with Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice or apple cider vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Chicken (if not using pre-cooked):
- Boil, grill, or roast chicken breasts until fully cooked (internal temperature should reach 165°F/74°C). Let them cool before shredding or dicing.
- Prepare the Salad Ingredients:
- In a large bowl, combine the cooked chicken, celery, red onion, parsley, grapes, and nuts.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine Salad and Dressing:
- Pour the dressing over the chicken mixture. Stir gently until everything is evenly coated.
- Adjust Seasoning:
- Taste and add more salt, pepper, or lemon juice if needed.
- Chill (Optional):
- Cover and refrigerate for 30 minutes to let the flavors meld together.
- Serve:
- Serve on a bed of lettuce, as a sandwich filling, in a wrap, or with crackers.
Tips for Customization
- Add sweetness: Mix in dried cranberries, raisins, or a touch of honey.
- Add crunch: Use diced apples, cucumbers, or shredded carrots.
- Spice it up: Add a pinch of cayenne, paprika, or chili flakes.
This chicken salad is versatile and can be tailored to suit your taste! Enjoy!
