Description
A refreshing and versatile chicken salad featuring tender cooked chicken mixed with a creamy dressing of mayonnaise, Greek yogurt, and Dijon mustard, complemented by crunchy celery, red onion, sweet cranberries or grapes, and nuts. Perfect as a light lunch on its own, in sandwiches, or served over greens.
Ingredients
Scale
Chicken Salad Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 celery stalk, diced
- 1/2 red onion, finely chopped
- 1/4 cup dried cranberries or grapes, halved
- 1/4 cup chopped walnuts or almonds
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Make the dressing: In a large bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix thoroughly until the dressing is smooth and well blended, forming the flavorful base for the chicken salad.
- Add the chicken and mix-ins: Add the shredded or diced cooked chicken, diced celery, finely chopped red onion, dried cranberries or halved grapes, chopped walnuts or almonds, and chopped fresh parsley to the bowl. Stir everything together gently until the ingredients are evenly coated with the creamy dressing.
- Adjust seasoning: Taste the mixture and adjust the seasoning by adding more salt, pepper, or lemon juice according to your preference to balance the flavors perfectly.
- Chill the salad: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and develop, ensuring a delicious and cohesive dish.
- Serve: Serve the chicken salad chilled on its own, use it as a filling for sandwiches, or place it over a bed of fresh greens to create a satisfying and versatile meal.
Notes
- You can substitute dried cranberries with red or green grapes for a juicy sweetness.
- Walnuts can be replaced by almonds or pecans depending on your preference or allergy concerns.
- For a lighter version, use less mayonnaise or substitute with additional Greek yogurt.
- Chicken salad can be kept in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of cayenne pepper or smoked paprika for a subtle spicy twist.
