Description

As a passionate home cook, I find that chicken salad is one of those magical dishes that can transform a simple meal into something truly delightful. It’s like a canvas, waiting for you to splash your favorite flavors and textures onto it. I remember the first time I made chicken salad; it was a sunny afternoon, and I had just roasted a whole chicken. The aroma filled my kitchen, and I couldn’t resist the urge to create something fresh and vibrant with the leftovers.

Ingredients

Scale

2 cups cooked chicken, shredded
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 cup celery, diced
1/4 cup red onion, finely chopped
1/2 cup grapes, halved
1/4 cup walnuts, chopped
Salt and pepper to taste
Lettuce leaves for serving
1/4 cup diced apples (optional)
1/4 cup dried cranberries (optional)
1/4 cup chopped pecans (optional)
1 tablespoon fresh herbs like dill or parsley (optional)
1/4 teaspoon garlic powder (optional)

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Instructions

Cook the chicken by poaching it in simmering water for 15-20 minutes until fully cooked, then shred it.
Chop the celery, red onion, and halve the grapes.
Mix the dressing by combining mayonnaise, Greek yogurt, Dijon mustard, and lemon juice in a large bowl.
Combine the shredded chicken, diced celery, chopped red onion, halved grapes, and chopped walnuts in the bowl with the dressing.
Gently fold the ingredients together until well coated, then chill in the fridge for at least 30 minutes before serving.

Notes

Always taste as you go to adjust seasoning.
Let the salad chill for at least 30 minutes for the best flavor.
Use fresh, high-quality ingredients for the best results.
Experiment with different fruits and nuts to customize your salad.
Presentation matters; serve on a bed of lettuce or in an avocado for a beautiful touch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Fat: 20g
Carbohydrates: 10g
Fiber: 2g
Protein: 25g