Best Chicken Salad
A heartwarming chicken salad with bright lemon, creamy dressing, and a comforting crunch, perfect for quick dinners or festive meals.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped Rotisserie works brilliantly for speed.
- 3/4 cup mayonnaise Use avocado oil mayo for a lighter twist.
- 1/2 cup plain Greek yogurt Adds tang and reduces heaviness.
- 2 stalks celery, finely diced For that essential crunch.
- 1/3 cup red onion, very thinly sliced Brighten the flavor without overpowering.
- 1/2 cup seedless grapes, halved or apple, diced Choose sweetness or crispness.
- 2 tablespoons Dijon mustard Balances the cream with gentle heat.
- 1 tablespoon lemon juice Fresh squeeze for brightness.
- 1 teaspoon honey Rounds the flavors.
- Salt and pepper to taste
- Fresh herbs (parsley, tarragon, or chives) Add at the end for fragrance.
Optional Mix-ins
- chopped cups toasted almonds or walnuts Optional.
- handful dried cranberries Optional.
- sprinkle nutritional yeast Optional for a dairy-free 'cheesy' note.
Instructions
Preparation
- If using raw chicken, poach gently in simmering salted water for 12-15 minutes until cooked through, then cool and shred.
- In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper. Taste and adjust.
- In a large bowl, fold the shredded chicken with celery, red onion, grapes or apple, and any nuts or cranberries. Pour the dressing over and toss gently.
- Stir in chopped parsley or tarragon, and let the salad rest for 10-15 minutes.
Serving
- Spoon onto a bed of crisp lettuce, scoop onto toasted bread for a sandwich, or tuck into pita pockets.
- Sprinkle a few extra herbs and toasted nuts on top for texture.
Notes
This recipe is forgiving and invites creativity. Try adding chopped cucumbers or olives for a Mediterranean twist. For a lighter version, increase yogurt and add extra herbs.