Description
This chicken salad recipe combines tender cooked chicken with a creamy dressing made from mayonnaise, Greek yogurt, and Dijon mustard, enhanced with crunchy celery, tangy cranberries, and toasted nuts. Chilled to meld the flavors, it offers a perfect balance of sweet, savory, and fresh notes for a versatile and satisfying meal option.
Ingredients
Scale
Chicken Salad Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 celery stalk, diced
- 1/2 red onion, finely chopped
- 1/4 cup dried cranberries or grapes, halved
- 1/4 cup chopped walnuts or almonds
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a large bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until the dressing is smooth and well blended.
- Combine Ingredients: Add the shredded chicken, diced celery, finely chopped red onion, dried cranberries or halved grapes, chopped walnuts or almonds, and chopped fresh parsley to the bowl with the dressing. Stir gently until all ingredients are evenly coated.
- Adjust Seasoning: Taste the salad and adjust the seasoning by adding more salt, pepper, or lemon juice as desired for the perfect balance of flavors.
- Chill: Cover the bowl and refrigerate the chicken salad for at least 30 minutes. This chilling step allows the flavors to meld together beautifully for a more delicious result.
- Serve: Serve the chicken salad on its own, as a sandwich filling, or over a bed of fresh greens for a light meal or snack.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Swap dried cranberries with halved grapes for a fresher, juicier alternative.
- For a nut-free version, omit nuts or substitute with seeds like sunflower or pumpkin seeds.
- Adjust the mayonnaise and Greek yogurt ratio to customize creaminess and tang.
- This chicken salad keeps well in the refrigerator for up to 3 days.
