Chicken Salad Recipe: Fresh and Versatile Delight
A creamy, protein-packed chicken salad with crunchy nuts and sweet cranberries, ideal for sandwiches or wraps.
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