Chicken Salad Chick
350kcal
Ingredients
For the Chicken Salad
- 2 cups cooked chicken breast shredded or diced
- 1 cup celery finely diced
- ½ cup red grapes halved
- ¼ cup almonds sliced or chopped
- ½ cup mayonnaise preferably light
- 1 tablespoon Dijon mustard adds tanginess
- 1 teaspoon lemon juice freshly squeezed
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon fresh dill chopped, optional
Method
Prepare the Chicken
- If not already done, cook the chicken breasts by boiling or baking until fully cooked (internal temperature of 165°F). Allow to cool, then shred or dice into bite-sized pieces.
Combine Ingredients
- In a large mixing bowl, combine the shredded chicken, diced celery, halved grapes, and sliced almonds. Stir gently to mix.
Make the Dressing
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. This dressing will bind the salad and add creaminess.
Mix Everything Together
- Pour the dressing over the chicken mixture and fold gently until all ingredients are well coated. Be careful not to break the grapes.
Add Fresh Herbs
- If using, add the chopped fresh dill and mix gently to incorporate. This adds a fresh flavor to the salad.
Serve
- Transfer the chicken salad to a serving dish. Serve chilled or at room temperature. This salad can be enjoyed on its own, in a sandwich, or on a bed of greens.
Nutrition
Serving1servingCalories350kcalCarbohydrates10gProtein30gFat20gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat15gCholesterol85mgSodium400mgPotassium400mgFiber2gSugar3gVitamin A500IUVitamin C5mgCalcium30mgIron1mg
Notes
For best results, chill the chicken salad for at least 30 minutes before serving to allow the flavors to meld. This salad can be stored in an airtight container in the refrigerator for up to 3 days.