Description
A deliciously creamy and tangy chicken salad combining shredded chicken with a flavorful dressing of mayonnaise, Greek yogurt, and Dijon mustard, complemented by crunchy nuts, sweet dried cranberries or grapes, and fresh parsley. Perfect for a light lunch or a refreshing sandwich filling.
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.
- Add the chicken and mix-ins: Add the shredded chicken, diced celery, finely chopped red onion, dried cranberries or halved grapes, chopped walnuts or almonds, and fresh parsley to the bowl. Stir gently until all the ingredients are evenly coated with the dressing.
- Adjust seasoning: Taste the chicken salad and adjust the seasoning by adding more salt, pepper, or lemon juice as preferred to balance the flavors.
- Chill: Cover the bowl and refrigerate the chicken salad for at least 30 minutes. This chilling time allows the flavors to meld and develop fully.
- Serve: Serve the chicken salad chilled on its own, as a sandwich filling, or over a bed of fresh greens for a light and satisfying meal.
Notes
- For a healthier option, substitute mayonnaise with more Greek yogurt or a low-fat version.
- Use fresh grapes instead of dried cranberries for a juicier, less sweet variation.
- Chilling the salad helps the flavors meld but can be served immediately if needed.
- Customize by adding herbs like dill or chives for extra flavor.
- Walnuts can be toasted lightly to enhance their nutty flavor before adding.
