Chicken salad is a beloved lunchtime staple, perfect for sandwiches, salads, or as a dip with crackers. With its creamy texture and balanced flavors, it's easy to understand why this dish is a crowd-pleaser.
Cooking Time: 15 minutes prep time (not including cooking the chicken)
Yield: 4-6 servings
Ingredients:
- Chicken:
- 2 cups cooked, shredded chicken (about 2 boneless, skinless chicken breasts)
- Dressing:
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Mix-Ins:
- ½ cup diced celery
- ¼ cup diced red onion
- ¼ cup chopped fresh parsley or dill
- ½ cup chopped grapes or dried cranberries (optional)
- ½ cup chopped walnuts or pecans (optional)
How to Cook:
- Cook the Chicken: If you haven't already, cook your chicken. You can poach, bake, or grill the chicken breasts until fully cooked (internal temperature of 165°F). Let cool, then shred or chop into bite-sized pieces.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Combine Ingredients: Add the shredded chicken, celery, red onion, and parsley (or dill) to the dressing. Stir gently to combine.
- Add Extras: If using, fold in the grapes (or cranberries) and nuts.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Enjoy your chicken salad on sandwiches, lettuce cups, crackers, or as a simple salad with greens.
Tips and Variations:
- Rotisserie Chicken: For an even quicker option, use pre-cooked rotisserie chicken.
- Greek Yogurt: Swap some or all of the mayonnaise with plain Greek yogurt for a lighter version.
- Curry Chicken Salad: Add 1-2 teaspoons of curry powder to the dressing for an Indian-inspired twist.
- Spicy Chicken Salad: Stir in a pinch of cayenne pepper or a dash of hot sauce for some heat.
- Herbal Variations: Experiment with different herbs like tarragon, chives, or basil.