Description
A creamy, crunchy, and bright chicken salad that comes together in minutes, perfect for sandwiches, lettuce cups, or meal prep. Trust me, you are going to love this simple, make-ahead favorite.
Ingredients
- Cooked chicken breast, 3 cups, diced or shredded
- Celery, 1 cup, finely chopped
- Red onion, 1/4 cup, finely minced
- Red grapes, 1 cup, halved
- Mayonnaise, 1/2 cup
- Dijon mustard, 1 tablespoon
- Lemon juice, 1 tablespoon, freshly squeezed
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
- Fresh parsley, 2 tablespoons, chopped
- Optional add-ins: chopped pecans, 1/4 cup, or dried cranberries, 1/4 cup
Instructions
- Prepare the chicken, dice or shred cooked chicken into bite-sized pieces and place in a large mixing bowl.
- Combine the chopped celery, minced red onion, and halved grapes with the chicken in the bowl.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
- Pour the dressing over the chicken mixture, then gently fold everything together until evenly coated.
- Add the chopped parsley and any optional add-ins, then give the salad one last gentle stir to combine.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve chilled on bread, in lettuce cups, or over mixed greens. Enjoy.
Notes
- Use rotisserie chicken to save time and boost flavor.
- For a lighter version, replace half the mayonnaise with plain Greek yogurt.
- Toast nuts before adding for extra crunch and depth.
- Store in an airtight container in the fridge for up to four days, do not freeze the mixed salad.
Nutrition
- Serving Size: about 1 cup
- Calories: 280
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: easy chicken salad, chicken salad recipe, make-ahead chicken salad, picnic recipe, sandwich filling