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Fresh and colorful chicken salad with vegetables in a bowl

Chicken Salad

A classic, versatile, and healthy chicken salad perfect for lunches, picnics, or light dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast, shredded or diced (about 300-350 g)
  • 1/2 cup mayonnaise
  • 2 tablespoons Greek yogurt (optional)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/2 cup grapes, halved or 1 small apple, diced
  • 1/3 cup walnuts or almonds (optional, toasted)
  • 1 tablespoon lemon juice
  • 1-2 tablespoons fresh parsley, chopped (optional)
  • to taste Lettuce leaves or bread for serving

Method
 

Preparation
  1. Cook the chicken by boiling the chicken breasts in salted water for 15-20 minutes until fully cooked. Let cool, then shred or dice into bite-sized pieces.
  2. Prepare the dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and garlic powder in a large bowl until smooth and creamy.
  3. Combine the ingredients by adding chicken, celery, red onion, grapes (or apple), and nuts into the bowl. Mix gently until well coated.
  4. Chill the mixture in the refrigerator for 30 minutes for the best flavor.
  5. Serve on lettuce leaves, sandwich bread, croissants, wraps, or pita bread.

Notes

For added flavor, try mixing in a tablespoon of curry powder or a splash of vinegar. Use rotisserie chicken for extra convenience and flavor. Toasting the nuts before adding them gives a richer taste.