Best Chicken Salad Ever
Ingredients:
3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
1/2 cup mayonnaise (adjust to taste)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice
1/4 cup plain Greek yogurt (optional for creaminess)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup celery, diced
1/2 cup red grapes, halved (or dried cranberries for a twist)
1/4 cup red onion, finely diced
1/4 cup chopped fresh parsley or dill (optional)
1/2 cup chopped nuts (such as walnuts or pecans, optional)
Instructions:
Prepare the Chicken:
If using raw chicken, you can poach, bake, or grill it until cooked through. Once cooked, shred or dice the chicken into bite-sized pieces.
Make the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar or lemon juice, Greek yogurt (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.
Combine Ingredients:
Add the cooked chicken, celery, grapes, red onion, and fresh herbs (if using) to the dressing. Stir gently to combine, ensuring the chicken is well-coated with the dressing.
Add Nuts (if using):
If you like a little crunch, fold in the chopped nuts.
Taste and Adjust:
Taste the chicken salad and adjust seasoning as necessary. Add more mayonnaise or yogurt for creaminess, more vinegar for tang, or extra salt and pepper as desired.
Chill:
For the best flavor, refrigerate the chicken salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve:
Serve the chicken salad on a bed of greens, in a sandwich, or in a wrap. It also pairs well with crackers for a light snack.