Simple Chicken Salad
A comforting and easy chicken salad with fresh ingredients, perfect for weeknight dinners or picnics.
Ingredients
Salad Ingredients
- 3 cups cooked chicken, shredded or chopped Rotisserie chicken works beautifully for speed.
- 1 cup celery, thinly sliced Adds crunch and freshness.
- 1/2 cup red grapes, halved or dried cranberries For sweet contrast (optional).
- 1/4 cup red onion, finely diced Bright bite.
Dressing Ingredients
- 1/2 cup mayonnaise (or Greek yogurt) For a lighter, tangier twist.
- 2 tablespoons Dijon mustard Adds depth and balance.
- 2 tablespoons lemon juice Keeps flavors lively.
- 2 tablespoons fresh parsley, chopped Herbaceous finish.
- to taste Salt and black pepper
- 1/4 cup toasted almonds or walnuts (optional) Adds toasted, nutty texture.
Instructions
Preparation
- If you are cooking chicken, poach breasts gently in simmering water for about 12–15 minutes until cooked through; cool and shred. If using rotisserie or leftover chicken, skip this step and enjoy the speed.
- In a large bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add shredded chicken, sliced celery, red onion, and grapes or cranberries to the dressing. Toss until everything is evenly coated.
- Fold in toasted nuts if using; they give a wonderful crunch contrast to the soft chicken.
- Taste and adjust seasoning; a pinch more salt or a squeeze more lemon can lift the whole bowl.
- Chill for 10–20 minutes if you have time; flavors meld beautifully.
- Serve on a bed of greens, in a sandwich or scooped into crisp endive leaves.
Notes
This salad can be made ahead and stored in the refrigerator. It’s versatile, and you can switch up ingredients or create variations as desired.