Chicken Salad
Today, we’re going to whip up a delightful Chicken Salad that’s bursting with flavor! This recipe is perfect for a quick lunch, a picnic, or even a light dinner. Trust me, your taste buds are going to dance with joy after this one!
Ingredients
- 2 cups cooked chicken shredded or diced (You can use rotisserie chicken for a quick option.)
- 1 cup celery finely chopped (Crisp cucumbers make a great substitute if you’re not a celery fan!)
- 1/2 cup red onion finely diced (Green onions offer a milder flavor if you prefer!)
- 1 cup grapes halved (Diced apples or dried cranberries can be substituted for a twist!)
- 1/2 cup mayo Greek yogurt deliciously stands in for mayo if you want something lighter.
- 1 tablespoon Dijon mustard Honey mustard can add a sweet kick!
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Cook the Chicken: If you’re starting with raw chicken, season it with salt and pepper, and roast at 375°F (190°C) for about 25-30 minutes. Make sure it reaches an internal temperature of 165°F (74°C). Once it’s cooling down, shred or dice it.
- Chop the Veggies: While the chicken hangs out and cools, grab your cutting board and chop up the celery, red onion, and grapes. Just think about how colorful it’ll look when it all comes together!
- Mix the Dressing: In a bowl, combine the mayo, Dijon mustard, lemon juice, and a sprinkle of salt and pepper. Give it a whisk until it’s smooth and creamy.
- Combine: In a large mixing bowl, add your chicken, chopped veggies, and the dressing. Gently toss everything together until well-coated. Get in there with your hands if you want—just be careful not to demolish the grapes!
- Chill & Serve: Pop the salad in the fridge for about 30 minutes to let the flavors mingle. Serve it in a sandwich, on a bed of lettuce, or with some crunchy crackers on the side.