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This crunchy chicken salad has become my go-to recipe for busy weekdays and weekend gatherings alike. The perfect balance of tender chicken, crisp vegetables, and a tangy-sweet dressing creates a versatile dish that never disappoints.
I first created this recipe when looking for ways to use leftover rotisserie chicken. What started as a simple lunch solution has evolved into the most requested dish at our family gatherings, especially during warm summer months when we all crave something light yet satisfying.
Ingredients
- Cooked chicken breast: Provides lean protein and serves as the hearty base for our salad. Use rotisserie chicken for extra convenience and flavor.
- Celery: Adds essential crunch and a fresh, clean flavor that balances the richness of the dressing.
- Red grapes: Contribute natural sweetness and juicy bursts that elevate this from an ordinary chicken salad.
- Walnuts: Offer omega-3 fatty acids and a buttery crunch that makes each bite interesting.
- Red onion: Provides a gentle bite without overpowering the other ingredients when finely diced.
- Greek yogurt: Creates a creamy base with added protein and less fat than traditional recipes.
- Mayonnaise: Brings richness and helps bind the ingredients together perfectly.
- Dijon mustard: Adds sophisticated tanginess that ordinary mustard cannot match.
- Honey: Balances the acidity with natural sweetness rather than processed sugar.
- Apple cider vinegar: Brightens all flavors and helps the dressing penetrate the chicken.
- Fresh herbs: Dill and parsley add brightness and visual appeal to the finished dish.
Step-by-Step Instructions
- Prepare the Chicken:
- If starting with raw chicken, poach gently in simmering water for about 15 minutes until the internal temperature reaches 165°F. For maximum flavor, add a bay leaf, peppercorns, and a splash of lemon juice to your poaching liquid. Once cooled, either shred with two forks or dice into half-inch cubes, depending on your texture preference. The chicken should be moist but not wet to properly accept the dressing.
- Chop the Veggies and Add-ins:
- Cut celery into uniform, thin slices, ensuring each piece is about the same size for consistent texture throughout the salad. Halve the grapes lengthwise to release their juicy sweetness. Toast walnuts for 5 minutes in a dry skillet to enhance their flavor before chopping them coarsely. Dice red onion as finely as possible to distribute its flavor without overwhelming any single bite.
- Make the Dressing:
- Combine Greek yogurt and mayonnaise first, whisking until completely smooth with no lumps. Add Dijon mustard, honey, and apple cider vinegar gradually while continuing to whisk. Season with salt and freshly ground black pepper, starting with less and adjusting after tasting. The dressing should coat the back of a spoon without being too runny or too thick.
- Combine Everything:
- Add chicken to the bowl with vegetables and nuts first, tossing gently to distribute evenly. Pour two thirds of the dressing over the mixture initially, using clean hands or two large spoons to fold everything together with a light touch. Add remaining dressing as needed until ingredients are moistened but not swimming in sauce. If using herbs, add them last with a final gentle fold to preserve their color and fragrance.
- Chill:
- Transfer the salad to an airtight container and refrigerate for at least 30 minutes, though 2 hours is preferable. During this resting period, the flavors will deepen as the chicken absorbs the dressing. This step transforms good chicken salad into exceptional chicken salad, so try not to skip it even when pressed for time.
- Serve:
- Line a serving bowl with crisp lettuce leaves or baby spinach to create a beautiful presentation. Scoop the chilled chicken salad onto the greens, adding an extra sprinkle of fresh herbs for color. Alternatively, serve on croissants, stuff into pita pockets, or create lettuce wraps for a low-carb option.
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My favorite moment with this recipe was when my culinary-skeptical father requested the recipe after his third helping at our family picnic. He claimed he never liked chicken salad before trying this version, which speaks to how the balanced flavors can win over even the most doubtful eaters.
Storage and Make-Ahead Tips
This chicken salad keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually improve after the first day as they have more time to meld together. If you plan to make it ahead for entertaining, consider leaving the walnuts out initially and stirring them in just before serving to maintain their crunch. Always give the salad a quick stir before serving from storage, as some separation is natural.
Creative Serving Ideas
While this chicken salad shines on its own, it becomes a versatile meal component when you get creative. Serve it stuffed in halved avocados for an Instagram-worthy lunch. Hollow out cucumber pieces to create bite-sized chicken salad boats for appetizers. Use it as a filling for twice-baked potatoes topped with a sprinkle of cheese. For brunch gatherings, offer it alongside mini croissants and let guests create their own sliders.
Seasonal Variations
Transform this recipe throughout the year by using seasonal ingredients. In summer, add diced peaches and substitute basil for the dill. Fall calls for dried cranberries instead of grapes with a hint of cinnamon in the dressing. Winter versions work beautifully with diced apples and a touch of curry powder for warmth. Spring iterations can incorporate fresh peas and mint for brightness. The core recipe remains the same while these thoughtful swaps keep it exciting year-round.
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This crunchy chicken salad blends simple ingredients to create something extraordinary for any occasion.
Frequently Asked Questions
- → How long does this chicken salad stay fresh in the refrigerator?
When properly stored in an airtight container, this chicken salad will stay fresh for 3-4 days in the refrigerator. For best flavor and texture, consume within the first 2 days.
- → Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Rotisserie chicken works wonderfully and adds extra flavor. Simply remove the skin, shred the meat, and measure out 2 cups for the salad. This is also a great time-saving option.
- → What are some serving suggestions beyond leafy greens?
This versatile chicken salad is delicious when served on croissants, multigrain bread, or in pita pockets. Try it stuffed in avocado halves, wrapped in lettuce leaves for a low-carb option, or served with crackers as an appetizer.
- → Can I make this dairy-free?
Yes! Substitute the Greek yogurt with dairy-free yogurt alternatives made from coconut, almond, or soy. Also ensure your mayonnaise is dairy-free (most commercial brands are).
- → What substitutions can I make for the walnuts?
If you're allergic to walnuts or prefer alternatives, try pecans, sliced almonds, or roasted sunflower seeds. For a nut-free version, use pumpkin seeds or extra celery for crunch.
- → How can I make this chicken salad healthier?
To reduce calories, use all Greek yogurt instead of mayonnaise, add extra vegetables like diced cucumber or bell peppers, and reduce the honey. You can also use a plant-based yogurt and skip the mayo entirely.