Chicken Salad Recipe
Chicken salad is one of those dishes that feels like a big hug in a bowl. It’s simple, satisfying, and always a crowd-pleaser. Whether you’re whipping it up for lunch, packing it for a picnic, or serving it at a family gathering, it’s a recipe you can count on.
Equipment
- Sharp Knife
- Cutting board
- Mixing Bowl
- Measuring Cups & Spoons
- Whisk
- Tongs or Large Spoon
Ingredients
For the Chicken Salad:
- 2 cups cooked chicken shredded or chopped
- 1/2 cup celery diced
- 1/2 cup red grapes halved
- 1/4 cup red onion finely chopped
- 1/4 cup slivered almonds optional, for crunch
- 1/2 cup mayo or Greek yogurt for a lighter version
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Dressing:
- 1/4 cup mayo or Greek yogurt
- 1 tablespoon apple cider vinegar optional for extra tang
- 1 teaspoon honey optional for a touch of sweetness
Instructions
Prepare the Chicken
- If you’re using leftover chicken, shred or chop it into bite-sized pieces. If you’re cooking fresh chicken, you can boil or grill it for 15-20 minutes until fully cooked. Let it cool before chopping or shredding.
- Pro Tip: If you're boiling chicken, add a bit of salt to the water for extra flavor. This will infuse the chicken with a subtle savory taste.
Chop the Veggies
- While the chicken cools, chop the celery, red grapes, and red onion. You can make the pieces as big or small as you prefer.
- Pro Tip: Try to chop everything uniformly so it all mixes evenly in the salad.
Make the Dressing
- In a small bowl, whisk together the mayo (or Greek yogurt), Dijon mustard, lemon juice, and any other optional ingredients like apple cider vinegar and honey.
- Pro Tip: Whisk continuously to prevent lumps and ensure the dressing is smooth and creamy.
Combine Everything
- In a large mixing bowl, add your cooled chicken, chopped veggies, and almonds (if using). Pour the dressing over everything and toss gently until well combined.
- Pro Tip: Be patient while stirring — this is where the magic happens! Make sure all the ingredients are coated evenly.
Taste and Adjust
- Give your chicken salad a taste and add salt and pepper as needed. Feel free to adjust the dressing or add more ingredients like extra mustard or lemon juice for more flavor.
- Pro Tip: Let the chicken salad chill in the fridge for at least 30 minutes to allow the flavors to meld together even more.
Serve and Enjoy!
- Once everything is well mixed and chilled, serve your chicken salad on a bed of greens, in a sandwich, or with crackers for a quick and easy meal.
- Pro Tip: This chicken salad also works great as a make-ahead meal! It stays fresh in the fridge for up to 3 days.
Notes
Nutritional Value (Per Serving)
- Calories: ~300–350 kcal
- Protein: ~20–25g
- Carbohydrates: ~8–12g
- Fat: ~20–25g
- Fiber: ~2–3g
- Sugars: ~4–6g (from grapes, honey, and veggies)
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.