Description
Chicken salad is a refreshing and flavorful dish that combines tender chicken, crisp vegetables, and a creamy dressing. Perfect for summer picnics or quick lunches, this versatile recipe can be easily customized to suit your taste preferences. Serve it in a sandwich, over greens, or as a side dish—each bite promises to delight!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup mayonnaise
- 1 cup diced celery (about 2 stalks)
- 1/2 cup finely chopped red onion
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp chopped fresh herbs (dill or parsley)
Instructions
- 1. Cook the chicken: In a pot, cover chicken breasts with water, bring to a boil, then simmer for 15-20 minutes until cooked through. Cool before shredding.
- 2. Prepare the veggies: Dice celery and red onion; soak onions in cold water for ten minutes if desired.
- 3. Mix the dressing: In a bowl, combine mayonnaise, Dijon mustard, salt, pepper, and herbs until smooth.
- 4. Combine everything: Add shredded chicken, celery, and onions to the dressing; stir until well coated.
- 5. Chill: Cover and refrigerate for at least one hour before serving.
- 6. Serve: Enjoy on toast or over lettuce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: - Marinate chicken for extra flavor before cooking. - Customize by adding nuts or fruits like grapes for added texture. - Store leftovers in an airtight container for up to three days.