Looking for a quick, healthy, and flavorful meal? This chicken salad recipe is your answer! Packed with tender chicken, crisp vegetables, and a creamy dressing, it’s perfect for lunch, dinner, or meal prep. Whether you’re a busy parent, a fitness enthusiast, or just craving something light yet satisfying, this recipe will become a staple in your kitchen. Plus, it’s customizable to suit your taste! Let’s dive into how to make the best chicken salad that’s both simple and delicious.
Why You’ll Love This Chicken Salad Recipe
- Quick & Easy: Ready in under 30 minutes.
- Healthy: High in protein and loaded with fresh ingredients.
- Versatile: Serve it on its own, in a sandwich, or over greens.
Ingredients for Chicken Salad (Serves 4)
- 2 cups cooked chicken breast (shredded or diced)
- 1/2 cup celery (finely chopped)
- 1/4 cup red onion (finely diced)
- 1/2 cup grapes (halved) or 1/4 cup dried cranberries
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/4 cup chopped pecans or almonds for crunch
Pro Tip: Use rotisserie chicken to save time, or poach your own chicken breast for a fresher taste.
Step-by-Step Instructions
- Prep the Chicken: If not using pre-cooked chicken, boil or bake 2 chicken breasts until fully cooked (internal temp of 165°F). Let cool, then shred or dice into bite-sized pieces.
- Mix the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
- Combine Ingredients: Add the shredded chicken, celery, red onion, and grapes (or cranberries) to the bowl. Stir until everything is evenly coated with the dressing.
- Add Crunch (Optional): Fold in chopped nuts if desired for extra texture.
- Chill & Serve: Refrigerate for 20-30 minutes to let the flavors meld. Serve chilled on its own, with lettuce wraps, or as a sandwich filling.
Recipe Variations
- Low-Calorie: Swap mayo for Greek yogurt and skip the nuts.
- Sweet & Savory: Add diced apples or a drizzle of honey.
- Spicy Kick: Mix in a pinch of cayenne pepper or hot sauce.
Nutritional Information (Per Serving)
- Calories: 250-300 (varies with ingredients)
- Protein: 20g
- Fat: 18g
- Carbs: 8g
Serving Suggestions
Pair this chicken salad with a side of whole-grain crackers, a crisp green salad, or stuff it into a pita pocket for a hearty meal. It’s also a fantastic option for picnics or potlucks!
Tips for the Best Chicken Salad
- Use cold ingredients for a refreshing bite.
- Adjust seasoning to taste—don’t skip the lemon juice for that zesty pop!
- Store leftovers in an airtight container in the fridge for up to 3 days.
Conclusion
This chicken salad recipe is a game-changer for anyone who loves fresh, easy meals. With minimal prep and maximum flavor, it’s no wonder this dish is a crowd-pleaser. Try it today and let us know in the comments how you customized it! Don’t forget to share this recipe with friends—pin it, tweet it, or save it for your next meal prep session.
Chicken Salad Recipe
Ingredients
- 2 cups cooked chicken breast shredded or diced
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely diced
- 1/2 cup grapes halved or 1/4 cup dried cranberries
- 1/3 cup mayonnaise or Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/4 cup chopped pecans or almonds for crunch
Instructions
- Prep the Chicken:
- If not using pre-cooked chicken, boil or bake 2 chicken breasts until fully cooked (internal temp of 165°F). Let cool, then shred or dice into bite-sized pieces.
- Mix the Dressing:
- In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
Combine Ingredients:
- Add the shredded chicken, celery, red onion, and grapes (or cranberries) to the bowl. Stir until everything is evenly coated with the dressing.
Add Crunch (Optional):
- Fold in chopped nuts if desired for extra texture.
Chill & Serve:
- Refrigerate for 20-30 minutes to let the flavors meld. Serve chilled on its own, with lettuce wraps, or as a sandwich filling.
