Best Chicken Salad
A delightful dish that combines tender chicken, crisp vegetables, and a creamy dressing, perfect for busy days.
Ingredients
Main Ingredients
- 3 cups Cooked Chicken, chopped or shredded Use leftover roast chicken for added flavor.
- ¾ cup Celery, finely diced
- 1 cup Red Grapes, halved Avoid freezing these until ready to serve.
- ⅓ cup Pickles or Relish
- ¼ cup Red Onion, finely diced
- ½ cup Mayonnaise
- ¼ cup Greek Yogurt Consider substituting with avocado for a dairy-free option.
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon Juice
- Salt and Pepper, to taste
Optional Add-Ins
- Chopped nuts, fresh herbs, or hard-boiled egg Experiment with nuts like walnuts or pecans for a crunchy addition.
Instructions
Preparation
- Chill your mixing bowl if desired.
- In a small bowl, whisk together mayo, yogurt, mustard, lemon juice, salt, and pepper.
- In a large bowl, add chicken, celery, red onion, pickles, and any add-ins.
- Pour dressing over the mixture and stir gently to combine.
- Fold in grapes carefully to avoid bruising.
- Adjust seasoning to taste.
- Chill for 30 minutes.
Serving
- Serve in sandwiches, wraps, or with crackers.
- Consider serving in a whole-grain wrap or alongside a fresh garden salad.
- For a lighter option, serve on a bed of lettuce with a drizzle of balsamic vinaigrette.
Notes
Store the salad in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed cold; there's no need to reheat.