Old Fashioned Chicken Salad
This Old Fashioned Chicken Salad combines tender chicken with a creamy, tangy dressing and fresh veggies for a heartwarming dish that’s perfect for any gathering.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced Rotisserie chicken is a shortcut.
- 1 cup celery, finely chopped Adds crunch and freshness.
- 1/2 cup red onion, finely chopped Gives a gentle bite; substitute scallions for a milder flavor.
- 1/2 cup seedless grapes, halved, or diced apple Offers sweet contrast; try dried cranberries for a festive twist.
- 1/2 cup toasted walnuts or pecans, chopped Add warmth and texture; omit or use sunflower seeds for nut-free families.
Dressing Ingredients
- 3/4 cup mayonnaise Use light mayo or Greek yogurt for a lighter, healthy option.
- 2 tablespoons sour cream or extra yogurt For a silkier dressing.
- 1 tablespoon Dijon mustard Brightens the dressing.
- 1 tablespoon lemon juice Freshens and balances richness.
- 1 teaspoon honey Optional, for a hint of sweetness.
- to taste Salt and freshly ground black pepper
- to taste Fresh dill or parsley, chopped For garnish.
Instructions
Preparation
- If using raw chicken, poach two boneless skinless breasts in simmering water with a bay leaf, a clove of garlic, and a pinch of salt for 10 minutes, then let rest and shred. If using rotisserie or leftover chicken, simply remove the skin and chop.
- In a large bowl, whisk together the mayonnaise, sour cream or yogurt, Dijon mustard, lemon juice, honey, and a pinch of salt and pepper until smooth. Taste and adjust acidity with more lemon if you want it brighter.
- Add the chopped celery, red onion, grapes or apples, and toasted nuts to the dressing. Stir gently so every piece is lightly coated.
- Fold in the shredded chicken until evenly combined. Taste and season with more salt and pepper as needed.
- Let the salad rest in the fridge for at least 15 minutes to let flavors meld.
- Sprinkle with fresh dill or parsley and serve on buttered bread, in lettuce cups, or over mixed greens.
Notes
Refrigerate in an airtight container for up to 3 days. Best consumed within 48 hours. Do not freeze.