Best Chicken Salad
User Reviews
4.7
Best Chicken Salad
Description
This chicken salad recipe starts with cooked chicken breast, either baked or shredded, combined with crisp celery, juicy red grapes, crunchy sliced almonds, green onions, and fresh chopped dill for herbaceousness and contrast. A dressing made from mayonnaise, sour cream, lemon juice, salt, and pepper binds the ingredients, imparting creaminess and a subtle tang.
The chicken is coated evenly and allowed to chill for one to two hours or overnight, allowing flavors to meld. It can be served in cut croissant rolls with lettuce for sandwiches, or spooned over mixed greens for a lighter presentation. The combination of sweet grapes, savory chicken, and crunchy nuts provides variety in texture and flavor.
This salad is versatile and suitable for meals, picnics, or gatherings, providing a classic balance of creamy, sweet, and savory notes.
Ingredients
- 1 1/2 pounds chicken breast or 4 cups cooked, roughly chopped or shredded chicken, boneless skinless
- 2 Tablespoons olive oil
- 1 1/2 cups red grapes halved
- 1 1/2 cups celery about 2-3 celery ribs, chopped
- 1 cup almond thinly sliced
- 3 green onion both the white and green part, thinly sliced
- 2 Tablespoons dill chopped, fresh
- 1 cup mayonnaise
- 1/4 cup sour cream
- lemon juice of 1
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 8 croissant rolls optional for sandwiches
- green leaf lettuce optional for sandwiches
Instructions
- If using uncooked chicken breasts, preheat oven to 400°F. Rub chicken breasts with the olive oil and sprinkle with a little salt and pepper. Place the chicken on a baking sheet and bake for 22-26 minutes until the internal temperature reaches 165°F when tested with an instant read meat thermometer placed in the thickest part of the breast. Roughly chop or shred the cooked chicken.
- In a large bowl, add the cooked chicken, grapes, celery, green onions, almonds, and dill, then gently toss to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper.
- Add the dressing mixture to the chicken mixture and gently stir until everything is evenly coated. Cover tightly with plastic wrap and refrigerate for 1-2 hours or even overnight.
- If making chicken salad sandwiches, slice each croissant in half and layer a piece of green leaf lettuce and a scoop of chicken salad on each roll. Or serve the chicken salad over a bed of mixed greens with sliced tomato and avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 43g | 66% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 602mg | 25% |
| Potassium | 657mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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