Chicken Salad
This creamy chicken salad combines tender chicken, celery, grapes, green onions, sliced almonds, and a bright lemon Dijon dressing. It takes 25 minutes of prep and cooking, plus at least 30 minutes to chill, and makes an easy lunch, sandwich filling, or potluck side.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6 servings 1x
- Category: Salad, Side Dish
- Method: Boil
- Cuisine: American
Ingredients
Scale
Chicken Salad
- 2 large boneless skinless chicken breasts, about 1 ¾ lbs or 4 cups cooked
- ¾ cup mayonnaise, or plain Greek yogurt for some or all
- 2 ribs celery, finely diced
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ¾ cup red grapes, quartered
- 3 green onions, diced
- ⅓ cup sliced almonds
- ¼ cup dried cranberries, optional
- Up to 2 tablespoons kosher salt for cooking water
Seasonings
- ½ teaspoon garlic salt
- ½ teaspoon dried dill weed
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon salt, plus more to taste
Instructions
- Cook the chicken: Submerge chicken in cool water and gradually bring to a gentle boil. Stir in up to 2 tablespoons kosher salt once the water is hot. Boil gently for 15 mins, or until cooked through.
- Rest and dice: Remove the chicken and let it rest for 10 mins. Once cooled, dice it finely.
- Mix and chill: In a large bowl, combine the cooled chicken, celery, mayonnaise, lemon juice, Dijon mustard, and seasonings. Chill for at least 30 mins.
- Add the crunch: Stir in the grapes, green onions, sliced almonds, and cranberries, if using. Serve cold.
Notes
- For the best texture, add the grapes, almonds, cranberries, and green onions shortly before serving.
- Store covered in the refrigerator for up to 3 days.
- The creamy base can be prepared up to 12 hours ahead.
Nutrition
- Calories: 429
Keywords: chicken salad
Find it online: https://cozyhomeplate.com/easy-chicken-salad-recipe/