Creamy Chicken Salad Recipe

This recipe can easily be customized to your taste, and it’s perfect for a light lunch, picnic, or even a dinner. It’s filling, flavorful, and can be enjoyed in various ways. If you want to continue expanding or making more variations, just let me know!

Instructions:

1. Prepare the Chicken:

• If you’re using raw chicken breasts, begin by cooking them. Heat the tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts generously with salt and pepper.
• Cook the chicken for about 6-7 minutes on each side, until golden brown and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before shredding or chopping it into bite-sized pieces.
• If you prefer a shortcut, use rotisserie chicken. Simply shred the meat into pieces and set aside.

2. Prepare the Salad Ingredients:

• While the chicken is cooking or resting, chop the celery, grapes, onion, and apple (if using) into small pieces. Shred the carrots or use pre-shredded carrots to save time.
• Roughly chop the nuts (if using), ensuring they’re in small, bite-sized pieces. This adds a great crunch to the salad.

3. Make the Dressing:

• In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar or lemon juice, and honey (or sugar) until smooth and well combined.
• Add a pinch of garlic powder, paprika, and salt and pepper to taste. Adjust the seasoning depending on how you like your dressing to taste. If you enjoy a bit of tanginess, add more vinegar or lemon juice.
• Taste the dressing and tweak the sweetness and tang according to your preference.

4. Combine the Salad:

• In a large mixing bowl, combine the cooked chicken (shredded or chopped) with the prepared fruits, vegetables, and nuts. Stir to mix everything together.
• Pour the creamy dressing over the salad and toss everything gently to coat. Make sure the dressing evenly coats all the ingredients.
• If you’re using fresh herbs like parsley, dill, or chives, chop them finely and sprinkle them over the salad for an added layer of flavor and color.

5. Chill and Serve:

• To allow the flavors to meld together, it’s best to refrigerate the chicken salad for at least 30 minutes before serving. However, you can serve it immediately if you’re short on time.
• Serve the creamy chicken salad on a bed of leafy greens, or use it as a filling for sandwiches, wraps, or as a topping for crackers or toast.

Tips and Variations:

• Herb Variations: Fresh dill, parsley, or tarragon can make this chicken salad stand out. Herbs like basil or thyme can also be used, depending on your taste.
• Texture Variations:
  • If you love crunchy textures, consider adding chopped cucumber, bell pepper, or even sunflower seeds. Some people also enjoy adding pickles or capers for an extra layer of flavor.
• Fruit Variations:
  • Instead of grapes, you could try dried cranberries, raisins, or even chopped pineapple for a tropical twist.
• Adding Cheese:
  • A little crumbled feta or shredded cheddar cheese can add creaminess and flavor to the salad. This is optional but delicious!
• Lighten It Up: If you prefer a lighter version, you can substitute half of the mayo with Greek yogurt or use low-fat mayo.
• Make Ahead: This creamy chicken salad stores well in the fridge for 2-3 days, making it a great option for meal prep. Just store it in an airtight container.

Serving Suggestions:

• On a Bed of Greens: Serve your creamy chicken salad on a bed of mixed greens, spinach, or arugula for a light, refreshing meal.
• As a Sandwich or Wrap: You can serve it on whole-grain bread, a baguette, or in a wrap (like a tortilla). Add some extra leafy greens to make it more filling.
• As a Dip: Serve the salad as a dip with crackers, pita chips, or vegetable sticks (like carrots, cucumbers, or celery).
• In a Croissant: For a more indulgent treat, serve the chicken salad in a buttery croissant for a classic, elevated sandwich.

History of Chicken Salad:

Chicken salad has been a popular dish for centuries. The origins of the dish can be traced back to the late 19th century in the United States, with its earliest forms consisting of leftover chicken mixed with simple ingredients like mayonnaise, celery, and mustard. It became widely known after being served at lunch counters and tea rooms.

Throughout the years, chicken salad has evolved into many variations. Some recipes include fruits, nuts, or exotic seasonings, while others stay true to the original with just chicken, mayo, and vegetables. Over time, the salad has been embraced globally with regional variations and substitutions depending on local flavors.

Frequently Asked Questions (FAQs):

1. Can I make this recipe ahead of time?
   • Yes, you can make this creamy chicken salad a day in advance. Just store it in an airtight container in the fridge, and the flavors will meld beautifully overnight.
2. Can I use leftover chicken for this recipe?
   • Absolutely! Leftover chicken, especially from a rotisserie chicken, works great in this recipe. You can also use turkey or other cooked poultry if preferred.
3. What kind of mayonnaise should I use?
   • Use your favorite type of mayonnaise. If you’re looking for a healthier alternative, you can use a light mayo or Greek yogurt in place of some of the mayo for a lighter dressing.
4. How long will this chicken salad last?
   • This chicken salad will last in the fridge for up to 3 days when stored properly in an airtight container. If it sits for too long, the texture may change slightly.
5. Can I make it dairy-free?
   • Yes, simply swap out the Greek yogurt for a dairy-free option like coconut yogurt or extra mayo, and ensure that the other ingredients are also dairy-free.

Yield: 4-6

Creamy Chicken Salad Recipe

Print

This recipe can easily be customized to your taste, and it’s perfect for a light lunch, picnic, or even a dinner. It’s filling, flavorful, and can be enjoyed in various ways. If you want to continue expanding or making more variations, just let me know!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 cups cooked chicken (diced or shredded, rotisserie chicken works well)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt (optional, for a lighter version)
• 1 tbsp Dijon mustard (optional)
• 1 tsp lemon juice (fresh or bottled)
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley (optional)
• Salt and pepper to taste
• Optional mix-ins: chopped apple, grapes, walnuts, or pecans

Instructions

1. Prepare Chicken: If using leftover or rotisserie chicken, shred or dice it into bite-sized pieces.
2. Mix Dressing: In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
3. Combine Salad: Add the chicken, celery, red onion, and parsley into the bowl with the dressing. Stir to coat everything evenly.
4. Taste and Adjust: Taste the salad and adjust seasoning by adding more salt, pepper, or lemon juice as needed.
5. Chill: Refrigerate for at least 30 minutes before serving (optional, but helps the flavors meld).
6. Serve: Serve on a bed of greens, as a sandwich, or in a wrap.

Notes

• For a more vibrant flavor, you can add fresh dill or tarragon.
• If you'd like a sweeter version, throw in a handful of dried cranberries or grapes.
• For crunch, you can add toasted almonds or walnuts.
• If you prefer a lighter salad, substitute half or all of the mayonnaise with Greek yogurt.
• This salad keeps well in the fridge for 3-4 days, making it great for meal prep.