Introduction
Chicken salad is a timeless, versatile dish that combines tender chicken with creamy dressing and crisp add-ins for a satisfying meal or snack. Perfect for sandwiches, wraps, or a light lunch, this chicken salad recipe balances flavors and textures with simple ingredients. Its adaptability makes it ideal for picnics, meal prep, or casual gatherings. Whether you prefer it classic, fruity, or with a spicy kick, this recipe offers a fresh, protein-packed option that’s easy to customize to your taste.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup sliced almonds or pecans, toasted
- ¼ cup dried cranberries or grapes, halved
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp curry powder for warmth
Step-by-Step Process
- Prepare Chicken: Cook chicken breast by poaching, grilling, or baking until fully cooked (165°F internal temperature). Let cool, then shred or dice into bite-sized pieces.
- Mix Dressing: In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and optional curry powder. Whisk until smooth.
- Add Ingredients: Add shredded chicken, celery, red onion, almonds, cranberries (or grapes), and parsley to the bowl. Stir gently to coat evenly with the dressing.
- Taste and Adjust: Taste the mixture and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve: Serve chilled on lettuce leaves, in a sandwich, or with crackers.
Tips for a Better Chicken Salad
- Use freshly cooked chicken for the best texture; rotisserie chicken works well too
- Toast nuts briefly in a dry skillet to enhance their flavor
- Adjust the mayo-to-yogurt ratio for creaminess or a lighter texture
- Chill thoroughly to blend flavors before serving
- Add dressing gradually to avoid an overly wet salad
- Use a sharp knife for precise vegetable chopping
- Squeeze lemon juice fresh for a brighter flavor
- Store ingredients separately if prepping ahead to maintain crunch
Variations and Customization
- Curry Chicken Salad: Add 1 tsp curry powder and ¼ cup raisins for an Indian-inspired twist
- Avocado Chicken Salad: Replace half the mayo with mashed avocado
- Spicy Kick: Mix in 1 tbsp sriracha or diced jalapeño
- Fruity Delight: Include diced apples or pineapple chunks
- Herb-Infused: Add 1 tsp fresh dill or tarragon
- Low-Fat Option: Use all Greek yogurt instead of mayonnaise
- Bacon Ranch: Add crumbled bacon and 1 tsp ranch seasoning
- Mediterranean Style: Include feta, olives, and cucumber
Storage and Serving Tips
- Store in an airtight container in the fridge for up to 3 days
- Do not freeze, as mayo and yogurt may separate
- Serve on croissants, whole-grain bread, or as a lettuce wrap
- Pair with a side of fruit or pickles for balance
- Stir before serving to redistribute the dressing
- Keep chilled during picnics to maintain freshness
- Use as a topping for salads or stuffed avocados
- Garnish with extra parsley or nuts for presentation
Nutritional Information
The following nutritional information is approximate, based on 4 servings (about ¾ cup per serving):
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 480mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 22g
- Vitamins and Minerals:
- Vitamin A: 10% of Daily Value
- Vitamin C: 8% of Daily Value
- Iron: 6% of Daily Value
Note: Nutritional values vary based on ingredient brands, portion sizes, and optional ingredients like curry powder or cranberries. Use a nutritional calculator for precise measurements. This chicken salad is high in protein but contains moderate fat from mayonnaise; opt for the low-fat variation to reduce calories. The nuts and vegetables add fiber and micronutrients, making it a balanced choice.
Conclusion
This chicken salad recipe offers a fresh, flavorful dish that’s perfect for quick lunches or gatherings. Its creamy dressing and crunchy add-ins create a delightful balance, while its versatility allows for endless personalization. Whether served in a sandwich or as a light salad, it’s a crowd-pleaser that’s both nutritious and satisfying. With minimal prep and maximum flavor, this recipe is a go-to for any occasion, bringing a touch of homemade comfort to your table.
Chicken Salad Recipe: Fresh and Versatile Delight
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- ½ cup mayonnaise
- ¼ cups plain Greek yogurt
- 1 tbsp Dijon mustard
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup sliced almonds or pecans, toasted
- ¼ cup dried cranberries or grapes, halved
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp Optional: curry powder
Instructions
- Combine mayonnaise, yogurt, mustard, lemon juice, salt, pepper, and optional curry powder
- Add chicken, celery, onion, almonds, cranberries, and parsley; stir to coat
- Adjust seasoning with salt or lemon juice
- Chill for 30 minutes
- Serve on lettuce, bread, or with crackers
Notes
- Use fresh or rotisserie chicken
- Toast nuts for better flavor
- Store in fridge for 3 days; don’t freeze
- Serve chilled with fruit or pickles