Description
This Classic Chicken Salad recipe features tender diced chicken breast combined with a creamy mayo and Dijon mustard dressing, complemented by crunchy celery, red onion, almonds, and sweet dried cranberries. Perfectly chilled and versatile, it makes a great light lunch, sandwich filling, or a refreshing side dish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Mix-ins
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir until the mixture is smooth and well blended.
- Add the chicken: Add the diced cooked chicken breast to the bowl, gently folding it into the dressing mixture to ensure all pieces are evenly coated without breaking the chicken apart.
- Incorporate the add-ins: Mix in the finely chopped celery, red onion, sliced almonds, dried cranberries, and chopped fresh parsley. Stir gently but thoroughly to distribute the ingredients evenly throughout the salad.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to meld and develop a harmonious balance.
- Serve: Enjoy the chicken salad chilled, either on a bed of lettuce, as a filling for sandwiches, or alongside some crackers for a light and satisfying meal.
Notes
- For extra flavor, consider adding a pinch of celery seed or fresh dill.
- You can substitute the almonds with walnuts or pecans to change the texture and taste.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure the cooked chicken breast is cooled before mixing to prevent the mayonnaise from separating.
