The Best Ever Chicken Salad is a versatile and flavorful dish that’s perfect for a light lunch or as a hearty side. With tender chicken, crunchy veggies, and a creamy dressing, it’s a crowd-pleasing recipe. Here’s how to make it:
Ingredients:
For the Chicken Salad:
- 3 cups cooked chicken (about 2 large chicken breasts), shredded or diced
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup grapes (green or red), halved (optional, for sweetness)
- 1/2 cup toasted walnuts or pecans, chopped (optional, for crunch)
- 1/4 cup fresh parsley, chopped (optional, for freshness)
- 1/2 cup shredded carrots (optional, for color and crunch)
For the Dressing:
- 1/2 cup mayonnaise (adjust to taste, or use Greek yogurt for a lighter version)
- 1/4 cup plain Greek yogurt (optional, for extra creaminess)
- 2 tbsp Dijon mustard (for tanginess)
- 1 tbsp honey or maple syrup (for a touch of sweetness)
- 1 tbsp lemon juice (for acidity)
- Salt and freshly ground black pepper, to taste
- 1/2 tsp garlic powder (optional)
- 1/4 tsp paprika (optional, for a smoky flavor)
Instructions:
- Cook the Chicken:
- If you haven’t already, cook the chicken breasts by baking them at 375°F (190°C) for 20-25 minutes or until fully cooked (internal temperature should reach 165°F). You can also poach the chicken by simmering it in water for about 15-20 minutes until tender.
- Let the chicken cool, then shred it using two forks or chop it into bite-sized pieces.
- Prepare the Vegetables and Add-ins:
- Dice the celery, chop the red onion, halve the grapes, and chop the walnuts or pecans if using. If you want some shredded carrots, now’s the time to grate them.
- Combine all the vegetables, nuts, and fruits in a large mixing bowl.
- Make the Dressing:
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, honey, lemon juice, garlic powder, and paprika.
- Season with salt and pepper to taste. Adjust the sweetness and tanginess by adding more honey or mustard if desired.
- Assemble the Chicken Salad:
- Add the shredded chicken to the bowl with the veggies and nuts.
- Pour the dressing over the mixture and toss everything together until well-coated. Be gentle so the chicken stays tender.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.
- Chill and Serve:
- For best results, cover and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together.
- Serve on a bed of lettuce, in a sandwich, or as a wrap. You can also serve it in a pita, over mixed greens, or with crackers on the side.
Tips:
- Cooked chicken options: You can use rotisserie chicken for a shortcut or leftover chicken if you have it on hand.
- Add-ins: Feel free to customize the salad with ingredients like chopped apples, cranberries, avocado, or hard-boiled eggs for extra flavor and texture.
- Dressing alternatives: If you prefer a lighter dressing, use only Greek yogurt or substitute the mayo with avocado for a creamy, dairy-free version.
- Storage: The chicken salad can be stored in an airtight container in the fridge for 3-4 days.
This Best Ever Chicken Salad is creamy, crunchy, and full of flavor—it’s sure to be a hit with everyone!
