Description
Chicken Salad is a classic dish that’s perfect for any time of the year, but it shines especially bright during the warmer months. Whether you’re hosting a backyard barbecue, packing a picnic, or simply craving a refreshing and satisfying lunch, this versatile recipe is sure to hit the spot. With its creamy texture, crunchy mix-ins, and bright, tangy flavors, Chicken Salad is a crowd-pleasing favorite that never goes out of style.
Ingredients
- 3 cup cooked chicken breast, shredded or chopped
- 1/2 cup celery, finely chopped
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
Instructions
1. To make the Chicken Salad, start by combining the cooked, shredded or chopped chicken, celery, chives, and parsley in a large mixing bowl. Gently stir the ingredients together until well combined.
2. In a separate small bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard (if using). Season the dressing with salt and freshly ground black pepper to taste.
3. Pour the dressing over the chicken mixture and gently fold it in until the ingredients are evenly coated. If using any optional ingredients, such as toasted nuts, grapes, or hard-boiled eggs, fold them in at this stage.
4. Cover the Chicken Salad and refrigerate it for at least 30 minutes to allow the flavors to meld. This resting time also helps the salad firm up, making it easier to serve.
5. When ready to serve, you can enjoy the Chicken Salad in a variety of ways: on a bed of fresh greens, in a sandwich or wrap, scooped onto crackers, or stuffed into avocado halves or tomatoes. The possibilities are endless!
Notes
Properly stored, Chicken Salad can last in the refrigerator for 3-4 days. Be sure to keep it in an airtight container and avoid leaving it at room temperature for extended periods. If you notice any signs of spoilage, such as an off odor or discoloration, it’s best to discard the salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg