Chicken Salad Recipe
User Reviews
5
Chicken Salad Recipe
Description
The Chicken Salad Recipe centers on gently boiled chicken breasts that are finely diced and mixed with a creamy dressing of mayonnaise, lemon juice, and Dijon mustard. Celery adds crunch, while red grapes provide bursts of sweetness. The inclusion of green onions and sliced almonds introduces fresh, crisp textures and nutty notes, and dried cranberries add optional tartness and chew.
The salad is seasoned with garlic salt, dill, paprika, and pepper to complement the ingredients without overpowering the mild chicken flavor. Chilling the mixture before serving helps develop the flavors and maintain texture.
Chicken salad works well as a cold dish for sandwiches, salads, or as a protein-rich side. The recipe allows variations such as adding bacon, avocado, or hard-boiled eggs to customize taste and texture. It also advises combining the add-ins like grapes and almonds just before serving to keep their texture fresh.
Storage suggestions include refrigerating in an airtight container for up to three days. Using chicken bouillon in the cooking water can add depth to the chicken base.
Ingredients
Chicken Salad
- 2 chicken breast about 1 ¾ lbs. or 4 cups cooked, large, boneless, skinless
- ¾ cup mayonnaise
- 2 celery ribs finely diced
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ¾ cup red grape quartered
- 3 green onions diced
- 1/3 cup almonds sliced
- ¼ cup dried cranberries optional
Seasonings
- ½ teaspoon garlic salt
- ½ teaspoon dried dill weed
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt plus more to taste
Instructions
- Submerge the chicken in cool water and gradually bring it to a gentle boil. Stir in up to 2 tbsp. kosher salt once the water is up to temperature. Boil gently for 15 minutes, or until cooked through. Remove and let the chicken rest for 10 minutes, then dice it finely.
- Make sure the chicken is fully cooled before mixing it with the mayo to ensure the oil doesn’t separate. In a large bowl, combine the chicken, celery, mayonnaise, lemon juice, Dijon mustard, and seasonings.
- Chill until ready to serve. (At least 30 minutes.)
- Add the grapes, green onions, sliced almonds, and cranberries. Stir until combined. If desired, transfer to a clean serving bowl prior to serving.
Notes
- Prepare the chicken by boiling gently with optional bouillon cubes to enhance flavor.
- Combine half the salad ingredients and chill; add grapes, almonds, and cranberries just before serving to preserve texture.
- Store the chicken salad in an airtight container in the refrigerator for up to 3 days.
- Optional additions include bacon, hard-boiled eggs, avocado, walnuts, and apples to vary the salad.
- Adjust mayonnaise or Greek yogurt quantity to achieve desired creaminess before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 621mg | 26% |
| Potassium | 594mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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