Chicken Salad Chick Recipe
Chicken Salad Chick Recipe
Table of Contents
Chicken Salad Chick Recipe
This Chicken Salad Chick recipe brings a delightful twist to traditional chicken salad, perfect for sandwiches, wraps, or a light meal. Bursting with flavor and nutrients, this dish is simple to prepare and ideal for any occasion.
Description
Are you searching for a crowd pleasing Chicken Salad Chick recipe? Look no further. This homemade chicken salad combines tender chicken, crunchy vegetables, and a creamy dressing, creating a perfect balance of textures and flavors. Whether you’re serving it at a picnic, as a hearty lunch, or at a family gathering, this chicken salad is sure to impress.
The base of this chicken salad is poached chicken breast, seasoned to perfection. Poaching keeps the chicken moist and tender, allowing it to absorb the flavors of the spices. You can easily prepare the chicken ahead of time, making this recipe perfect for meal prep.
The addition of celery and onion provides a satisfying crunch, while the sweet elements, such as grapes or apples, add a refreshing contrast to the savory flavors. Mayonnaise is the traditional dressing, but you can customize it with Greek yogurt or avocado for a healthier option. A splash of lemon juice enhances the flavors, making this chicken salad refreshing and zesty.
This Chicken Salad Chick recipe is versatile you can serve it on a bed of greens, in a sandwich, or with crackers. It’s also a great option for gatherings, as it can be made in large batches and is perfect for feeding a crowd.
For those who are health conscious, this chicken salad is a good source of protein, healthy fats, and fiber, making it a nutritious choice for lunch or dinner. Plus, it’s gluten-free, making it suitable for various dietary needs.
Ingredients
- 2 cups cooked, shredded chicken (poached or rotisserie)
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup grapes, halved (or diced apples)
- 1 cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup chopped nuts (almonds or walnuts)
- Optional: Lettuce leaves for serving
Instructions
- Cook the Chicken: If you’re poaching the chicken, place it in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook for about 20-30 minutes or until fully cooked. Let cool and shred the chicken.
- Prepare the Vegetables: While the chicken is cooking, chop the celery and red onion, and halve the grapes or dice the apples.
- Mix the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well until smooth.
- Combine Ingredients: Add the shredded chicken, celery, red onion, and grapes to the bowl with the dressing. Gently fold the ingredients until everything is evenly coated.
- Adjust Seasoning: Taste the mixture and adjust the seasoning as needed. If you’re using nuts, fold them in at this stage.
- Chill and Serve: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Serve on a bed of lettuce, in a sandwich, or with crackers.
you may like : Mexican Chicken Salad Recipe
Chicken Salad Chick Recipe
Ingredients
- 2 cups cooked shredded chicken (poached or rotisserie)
- 1 cup celery finely chopped
- 1/2 cup red onion finely chopped
- 1/2 cup grapes halved (or diced apples)
- 1 cup mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup chopped nuts almonds or walnuts
- Optional: Lettuce leaves for serving
Instructions
- Cook the Chicken: If you’re poaching the chicken, place it in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook for about 20-30 minutes or until fully cooked. Let cool and shred the chicken.
- Prepare the Vegetables: While the chicken is cooking, chop the celery and red onion, and halve the grapes or dice the apples.
- Mix the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well until smooth.
- Combine Ingredients: Add the shredded chicken, celery, red onion, and grapes to the bowl with the dressing. Gently fold the ingredients until everything is evenly coated.
- Adjust Seasoning: Taste the mixture and adjust the seasoning as needed. If you’re using nuts, fold them in at this stage.
- Chill and Serve: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Serve on a bed of lettuce, in a sandwich, or with crackers.
Notes
- Storage: Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
- Substitutions: Feel free to substitute Greek yogurt for a lighter option or use different fruits based on your preference.
- Serving Suggestions: This salad pairs well with whole grain bread, crackers, or as a topping for leafy greens.
