Ingredients:
For the Salad:
- 2 cups cooked chicken, shredded or diced (grilled, roasted, or rotisserie chicken works best)
- ½ cup mayonnaise (adjust to your creaminess preference)
- 1 tablespoon Dijon mustard
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup dried cranberries or raisins (optional, for sweetness)
- ¼ cup chopped pecans, walnuts, or almonds (optional, for crunch)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions:
- Prepare the Chicken:
- Use leftover chicken or cook chicken breasts by poaching, grilling, or roasting until tender. Allow it to cool before shredding or dicing.
- Make the Dressing:
- In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth and creamy.
- Assemble the Salad:
- Add the chicken, celery, red onion, cranberries (if using), nuts, and parsley to the dressing. Toss until everything is evenly coated.
- Taste and Adjust:
- Add more salt, pepper, or lemon juice as needed. You can also add more mayonnaise if you prefer a creamier consistency.
- Chill:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve:
- Serve the chicken salad on its own, over lettuce, in a sandwich, wrap, or stuffed into a croissant.
Tips for the Best Chicken Salad:
- Protein Options: Swap chicken with turkey for a post-holiday twist.
- Add Freshness: Include diced apples, grapes, or cucumber for a refreshing crunch.
- Lower-Calorie Version: Use Greek yogurt or a mix of yogurt and mayo for a lighter dressing.
This Best Chicken Salad is a versatile dish that’s quick to make and absolutely satisfying! 🥗🍗✨