Crunchy Chicken Salad (Print Version)
# Ingredients:
→ Protein
01 -
2 cups cooked chicken breast, shredded or diced
→ Vegetables & Fruits
02 -
1 cup celery, finely chopped
03 -
1 cup red grapes, halved
04 -
1/4 cup red onion, finely diced
05 -
Leafy greens (like lettuce or spinach) for serving
→ Nuts
06 -
1/2 cup walnuts, coarsely chopped
→ Dressing
07 -
1/2 cup plain Greek yogurt
08 -
1/4 cup mayonnaise
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon honey
11 -
1 tablespoon apple cider vinegar
12 -
Salt and pepper, to taste
→ Herbs (Optional)
13 -
1 tablespoon fresh dill, chopped
14 -
1 tablespoon parsley, chopped
# Instructions:
01 -
If not already cooked, boil or bake chicken breast until thoroughly cooked. Allow to cool completely before shredding or dicing into bite-sized pieces.
02 -
Combine the finely chopped celery, halved red grapes, coarsely chopped walnuts, and finely diced red onion in a large mixing bowl.
03 -
In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and well-combined. Adjust seasoning according to taste preferences.
04 -
Add the prepared chicken to the bowl with vegetables. Gently fold in the dressing until all ingredients are evenly coated. If using, incorporate the chopped fresh dill and parsley.
05 -
Cover the chicken salad and refrigerate for at least 30 minutes to allow flavors to develop and meld together.
06 -
Serve chilled chicken salad on a bed of leafy greens, in sandwich rolls, wrapped in lettuce leaves, or stuffed in avocado halves.
# Notes:
01 -
This salad can be prepared up to 24 hours in advance for enhanced flavor development.