Chicken salad chick
Equipment
- Mixing bowl
- Forks for shredding chicken
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 2-3 cup cooked, shredded chicken breast: white meat
- 1/2 cup mayonnaise: use light mayo or Greek yogurt for fewer calories
- 1/4 cup finely chopped celery
- 1/4 cup chopped red onion: optional for added crunch
- 1/4 cup grapes: sliced in half
- 1/4 cup chopped pecans or almonds
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional flavors: Dill, parsley, or paprika for extra flavor
Instructions
- Cook and shred the chicken: Boil or roast chicken breasts until fully cooked. Shred using forks.
- Prepare the ingredients: Chop celery, grapes, and nuts. Mix the mayonnaise, mustard, and seasonings in a separate bowl.
- Combine everything: In a large bowl, toss the shredded chicken with the chopped ingredients and fold in the mayo mixture.
- Chill: Refrigerate for at least an hour to let the flavors meld.
- Serve: Serve chilled on bread, crackers, or leafy greens.
Notes
Notes & Tips
- Customization is key: The best part of chicken salad is how customizable it is. Add your favorite ingredients like jalapeños for heat or cranberries for sweetness. - Texture balance: Make sure your salad has a balance of textures—crunchy (celery, nuts), creamy (mayo, Greek yogurt), and juicy (grapes, apples). - Use fresh ingredients: Freshly cooked chicken, crisp veggies, and fresh herbs will enhance the overall flavor.Things to Avoid
- Overloading with mayo: Too much mayo can overpower the salad and make it too heavy. Use it sparingly. - Not chilling enough: Chilling allows the flavors to meld together, making the dish taste better after an hour or two in the fridge. - Using canned chicken: While convenient, fresh-cooked chicken has a much better flavor and texture.