Best Chicken Salad Ever
Ingredients:
3 cups cooked, shredded or diced chicken (rotisserie or boiled chicken works great)
½ cup mayonnaise (adjust to preference)
¼ cup sour cream or Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
½ cup celery, finely diced
½ cup red onion, finely diced
½ cup grapes, halved (optional)
¼ cup toasted almonds or pecans (optional)
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (optional, for extra flavor)
Directions:
Prepare the Chicken:
If you’re starting with raw chicken, boil or bake it until cooked through. Let it cool, then shred or dice the chicken into bite-sized pieces.
Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, onion powder, paprika (optional), salt, and pepper. Stir until smooth and well-mixed.
Assemble the Salad:
Add the shredded or diced chicken to the bowl with the dressing.
Toss in the celery, red onion, grapes, and toasted nuts, if using. Mix everything until the chicken is thoroughly coated with the dressing.
Finishing Touch:
Stir in the fresh parsley for a burst of flavor and color. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Chill and Serve:
For best results, cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold on its own, on a bed of lettuce, or in sandwiches, wraps, or croissants.
Prep Time: 15 minutes | Cook Time: 15 minutes (if cooking the chicken) | Total Time: 30 minutes
Kcal: Approx. 350 kcal per serving | Servings: 4-6