Description
Creamy, classic chicken salad recipe brings Mediterranean flair to your lunch table with tender chicken, crisp vegetables, and zesty herbs. Simple ingredients combine into a delightful midday meal you’ll savor with every refreshing bite.
Ingredients
Scale
Proteins:
- 2 cups (about 300 grams) cooked chicken, chopped or shredded
- ¼ cup (30 grams) chopped toasted almonds or pecans (optional)
Aromatics and Vegetables:
- ¼ cup (40 grams) red onion, finely chopped
- 1 stalk celery, finely diced
- 1 tablespoon (4 grams) fresh parsley, chopped
Binding and Flavor Enhancers:
- ½ cup (120 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) fresh lemon juice
- ¼ cup (40 grams) grapes, halved (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Whisk together mayonnaise, Dijon mustard, and fresh lemon juice in a spacious mixing vessel until the dressing achieves a silky, uniform consistency.
- Incorporate tender, shredded chicken pieces into the creamy base, ensuring each morsel is generously coated with the tangy sauce.
- Introduce crisp, finely diced celery and delicately chopped red onion to provide a textural crunch and sharp aromatic undertones.
- Gently fold in halved sweet grapes, which will contribute bursts of juicy brightness to the salad’s profile.
- Sprinkle toasted, roughly chopped nuts throughout the mixture, creating delightful pockets of nutty complexity and satisfying crispness.
- Scatter freshly chopped parsley across the salad, infusing the dish with a vibrant herbal essence and appealing green flecks.
- Season with kosher salt and freshly cracked black pepper, tasting and adjusting the seasoning to achieve a perfectly balanced flavor profile.
- Cover the bowl and refrigerate for a minimum of 30 minutes, allowing the ingredients to harmonize and develop a more cohesive taste.
- Serve chilled as a versatile filling for sandwiches, atop crisp salad greens, or nestled within a soft wrap for a refreshing meal.
Notes
- Swap mayo for Greek yogurt or mashed avocado to create a lighter, healthier version of the classic chicken salad.
- Customize the texture by chopping ingredients finely for a smoother consistency or keeping them chunky for more bite and crunch.
- Experiment with different herbs like dill, tarragon, or chives to add unexpected flavor complexity and make the dish more interesting.
- Make the recipe gluten-free by serving in lettuce cups or using gluten-free bread for sandwiches, ensuring everyone can enjoy this versatile dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg