A simple, flavorful chicken salad perfect for sandwiches, wraps, or served on a bed of lettuce. It’s great for picnics, lunches, or a light dinner.
Ingredients:
- Protein:
- 2 cups cooked chicken, shredded (about 1 pound boneless, skinless chicken breast)
- Vegetables & Aromatics:
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped (or green onion)
- Optional: 1/4 cup grapes, halved or diced apple.
- Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional Add-ins:
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- pinch of paprika.
Instructions:
- Cook the Chicken:
- If you don’t have leftover cooked chicken, you can poach, bake, or grill the chicken breast.
- Poaching: Place chicken in a pot with water or chicken broth. Bring to a simmer and cook until cooked through (about 15-20 minutes).
- Baking: Season chicken and bake at 375F (190C) for 20-25 minutes.
- Once cooked, let the chicken cool slightly, then shred it with two forks or your hands.
- Prepare the Vegetables:
- Wash and finely chop the celery and red onion.
- if using fruit, wash and dice the fruit.
- Make the Dressing:
- In a medium bowl, combine the mayonnaise, Dijon mustard, and lemon juice.
- Season with salt and pepper to taste.
- Combine Ingredients:
- In a large bowl, combine the shredded chicken, chopped celery, red onion, and any optional add-ins (grapes, nuts, herbs).
- Pour the dressing over the chicken mixture and stir gently until everything is well combined.
- Chill and Serve:
- For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve the chicken salad on bread, crackers, lettuce cups, or as a topping for a green salad.
Tips and Variations:
- Greek Yogurt: For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
- Spicy Chicken Salad: Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.
- Curry Chicken Salad: Add 1-2 teaspoons of curry powder to the dressing, and consider adding raisins.
- Herbs: Experiment with different fresh herbs like tarragon or chives.
- Egg: add in some chopped hard boiled eggs.
- Storage: Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.