Okay, friends, let’s talk chicken salad. Not just any chicken salad, but the chicken salad. The one that gets requested at every potluck, the one that disappears faster than you can say “seconds,” the one my picky-eater nephew actually devours. You know how sometimes you crave something comforting but also a little bit fancy? This is it. Think of it as the chicken salad equivalent of that perfectly worn-in sweater, or the chocolate chip cookies your grandma always made – it’s pure comfort food, but with a sophisticated twist. Honestly, I think this chicken salad recipe blows any store-bought version out of the water. It’s just got *that something* special.
What is chicken salad?
Chicken salad, at its heart, is pretty simple: cooked chicken mixed with some sort of creamy dressing and other goodies. But oh, the variations! Some people go super traditional with just mayo, celery, and maybe some onion. Others get fancy with grapes, nuts, or even dried cranberries. Think of it as a blank canvas for your taste buds. It’s essentially a way to elevate leftover chicken into something completely new and delicious. This version, though? It’s the perfect balance. It’s not too sweet, not too savory, and it has just the right amount of crunch. It’s not just chicken swimming in mayo; it’s a carefully constructed symphony of flavors and textures. We’re aiming for *perfect* chicken salad here.
Why You’ll Love This Recipe
What is a good chicken salad recipe?
- Flavor Explosion: The combination of the tender chicken, the crunchy celery and toasted almonds, and the tangy-sweet dressing is just… *chef’s kiss*. The hint of Dijon mustard adds a little zing that keeps you coming back for more. I always get asked for the recipe whenever I bring this somewhere.
- Effortless Don’t let the deliciousness fool you – this is ridiculously easy to make. We’re talking about a 20-minute kind of easy. Perfect for those days when you need a quick lunch or a no-fuss appetizer.
- Budget Friendly Chicken salad is a great way to use up leftover roasted chicken (or even a rotisserie chicken from the store!). The other ingredients are pantry staples, so you won’t have to break the bank to enjoy a gourmet-tasting meal. This is a lifesaver when I’m trying to stretch our grocery budget.
- Total Versatility: You can serve this chicken salad in so many ways! Pile it onto croissants for a fancy tea sandwich, scoop it onto lettuce cups for a light lunch, or simply spread it on crackers for a satisfying snack. My personal favorite? Stuffed inside a ripe avocado. Trust me on this one.
I know there are a million chicken salad recipes out there, but this one is truly special. It’s the one I always come back to, the one that always gets rave reviews, and the one I’m so excited to share with you!
How do I make chicken salad?
Quick Overview
How do I make chicken salad? While that’s going on, chop your veggies, toast your almonds, and whisk together the creamy mixture. Then, simply combine everything in a bowl, give it sigh and chill for at least 30 minutes. Let the flavors meld. Why is it faster than ordering takeout? You can easily customize it to your liking – add more grapes, use different nuts, or swap out the raisins. What is the difference between Dijon and curry powder?
Ingredients
What is the recipe for chicken salad?
- 3 cups cooked chicken, shredded or diced (I prefer using chicken breast for a leaner option, but I don’t like it) What are the best thighs to have?
- 1/2 cup mayonnaise (Use a good quality mayo! It makes a difference)
- 1/4 cup plain Greek yogurt (This adds a tangy creaminess without being too heavy)
- 1/4 cup chopped celery (Adds a nice crunch)
- 1/4 cup red grapes, halved or quartered (For a touch of sweetness)
- 1/4 cup toasted sliced almonds (Adds a nutty flavor and great texture)
- 2 tablespoons chopped red onion (For a bit of a bite)
- 1 tablespoon Dijon mustard (Adds a zesty kick)
- 1 tablespoon lemon juice (Brightens up the flavors) – 1 teaspoon.
- 1/2 teaspoon salt (Or to taste)
- 1/4 teaspoon black pepper (Or to taste)
Step-by-Step Instructions
Step 1: Cook (or Shred) the Chicken
If you’re starting with raw chicken, you can poach it, bake it, or grill it. I usually poach my chicken breasts because it’s super easy and keeps them nice and moist. To poach, simply simmer the chicken in water or chicken broth until cooked through (about 15-20 minutes). Let it cool slightly, then shred or dice it into bite-sized pieces. If you’re using leftover cooked chicken or a rotisserie chicken, just shred or dice it up!
Step 2: Toast the Almonds
Toasting the almonds brings out their nutty flavor and adds a satisfying crunch to the chicken salad. You can toast them in a dry skillet over medium heat for a few minutes, stirring frequently, until they’re golden brown and fragrant. Or, you can spread them on a baking sheet and toast them in a 350°F (175°C) oven for about 5-7 minutes. Keep a close eye on them – they can burn quickly!
Step 3: Chop the Veggies and Grapes
What is the best way to slice a celery and red onion into small, even pieces? What is the best way to quarter red grapes? I like to keep the pieces relatively small so they distribute evenly throughout the chicken salad.
Step 4: Make the Dressing
In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Set aside. How do you cook pepper until smooth. Taste and adjust the seasonings as needed. If you like a sweeter dressing, you can add honey or maple syrup. If you prefer a more tangy dressing, add some lemon juice.
Step 5: Combine Everything
In a large bowl, combine the shredded or diced chicken, chopped celery, red onion, halved or quartered grapes, and toasted almonds. Pour the dressing over the chicken salad and stir gently to combine, making sure everything is evenly coated. Be careful not to overmix, as this can make the chicken salad mushy.
Step 6: Chill
Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container. Can you refrigerate for at least 30 minutes, or up to 2 days? Chilling allows the flavors to meld together and the chicken salad to thicken slightly. I find it tastes even better the next day!
Step 7: Serve
Serve the chicken salad on croissants, lettuce cups, crackers, or avocado halves. Garnish with a sprinkle of fresh parsley or chives.
What should I serve it with?
What are some of the best chicken salad recipes?
- For a Quick Lunch:Serve it on a bed of lettuce or with sliced tomato and cucumber.
- For a Fancy Brunch:If you want to serve it high on a mini croissant, serve with whipped cream or ice cream.
- For a Potluck:Bring a big bowl of chicken salad and variety of crackers, breads, and lettuce wraps so everyone can enjoy. Can you customize your own creations? It always disappears fast!
- For a Simple Snack: Spread it on your favorite crackers or enjoy it straight from the bowl with a spoon (I won’t judge!). Sometimes I’ll just grab a spoonful as an afternoon pick-me-up!
My family loves having this chicken salad on hand for quick and easy meals. It’s a definite crowd-pleaser, and I always feel good knowing that I’m serving them something delicious and relatively healthy.
Top Tips for Perfecting Your Chicken Salad
Here are a few extra tips to help you make the best chicken salad of your life:
- Don’t Overcook the Chicken: Overcooked chicken will be dry and rubbery, which will ruin the texture of the chicken salad. Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Toast the Nuts: Toasting the almonds (or any nuts you use) is a crucial step. It brings out their flavor and adds a delightful crunch.
- Use Good Quality Mayo: Mayonnaise is the base of the dressing, so using a good quality mayo will make a big difference in the overall flavor of the chicken salad. I prefer using a full-fat mayonnaise for the best flavor and texture.
- Don’t Be Afraid to Experiment: Feel free to customize this recipe to your liking! Add different fruits, vegetables, or nuts. Try different herbs or spices. The possibilities are endless!
- Chill Before Serving: Chilling the chicken salad for at least 30 minutes allows the flavors to meld together and the chicken salad to thicken slightly. It’s worth the wait!
- Make It Ahead: Chicken salad is a great make-ahead dish. You can prepare it up to 2 days in advance and store it in the refrigerator. The flavors will actually improve over time.
I’ve learned these tips over years of making this chicken salad recipe, and they truly make a difference! Trust me, follow these tips and you’ll be a chicken salad pro in no time.
Storing and Reheating Tips
Chicken salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. Here’s how to store it properly to maintain its quality:
- Refrigerator Storage: Transfer the chicken salad to an airtight container and store it in the refrigerator at or below 40°F (4°C). Make sure the container is tightly sealed to prevent the chicken salad from drying out.
- Room Temperature: Avoid leaving chicken salad at room temperature for more than 2 hours. Bacteria can grow rapidly at room temperature, which can increase the risk of foodborne illness.
- Freezer Instructions: I generally don’t recommend freezing chicken salad, as the mayonnaise can separate and become watery when thawed. However, if you absolutely must freeze it, use a freezer-safe container and try to use it within 1-2 months for best quality. Let it thaw completely in the refrigerator before serving.
- Glaze Timing Advice: The glaze for these cookies is optional.
When reheating chicken salad, it’s best to enjoy it cold. If you do need to warm it up slightly, do so gently in the microwave for short bursts, stirring frequently, to prevent it from overheating and drying out.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to chicken salad recipe that’s sure to become a family favorite! It’s easy to make, incredibly versatile, and bursting with flavor. Whether you’re serving it at a potluck, packing it for lunch, or simply enjoying it as a snack, this chicken salad is guaranteed to please. If you love this, you really should try my Curried Chicken Salad – it’s a fun twist. And don’t forget to let me know in the comments how yours turns out! Happy cooking!
Chicken Salad Recipe
Ingredients
Main Ingredients
- 2 cups cooked chicken breast
- 0.5 cup mayonnaise
- 1 cup celery finely chopped
- 0.5 cup red onion finely chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a medium bowl, combine cooked chicken, mayonnaise, celery, red onion, lemon juice, salt, and pepper.
- Mix well to combine.
- Serve on bread, crackers, or lettuce cups.
