Description
Experience the delightful balance of flavors in our Ultimate Chicken Salad Recipe, a perfect blend of tender chicken, creamy mayonnaise, and a medley of crunchy vegetables and sweet fruits. This easy-to-prepare dish is ideal for picnics, lunches, or casual dinners with friends. Within just 25 minutes, you can whip up this satisfying salad that’s not only delicious but also highly customizable to suit your taste preferences. Whether served on fresh bread, in lettuce wraps, or atop a bed of greens, this chicken salad is sure to be a hit at any gathering. Enjoy the versatility and nutrition packed into every bite!
Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ cup sliced raw almonds
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup red grapes (quartered)
- 2 celery ribs (diced)
- 3 green onions (sliced)
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped tarragon
- Juice of 1 lemon (about 3 tablespoons)
- Salt and pepper to taste
Instructions
- Cook the Chicken: In a large pot, bring water to a boil. Add chicken breasts and simmer for about 15 minutes until fully cooked. Remove from water and let cool before dicing.
- Prepare the Dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
- Combine Ingredients: In a large bowl, add diced chicken, grapes, celery, green onions, parsley, tarragon, and almonds. Pour the dressing over the mixture and stir gently until evenly coated.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: To enhance flavor variations, feel free to add diced apples or cranberries. For a lighter option, substitute half of the mayonnaise with Greek yogurt. This salad can be served as sandwiches, lettuce wraps, or on top of mixed greens.