Description
This Classic Chicken Salad is a quick and easy recipe perfect for a light lunch or sandwich filling. Combining tender shredded chicken with creamy mayonnaise and Greek yogurt, crisp celery, and fresh herbs, this salad delivers a delicious balance of flavors and textures. Optional nuts add a delightful crunch. Ready in just 10 minutes, it’s a versatile and satisfying dish.
Ingredients
Scale
Main Ingredients
- 3 cups cooked chicken, shredded
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- ¼ cup chopped celery
- ¼ cup chopped onion
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Ingredients
- ¼ cup chopped walnuts or pecans
Instructions
- Combine Ingredients: In a large bowl, combine the shredded chicken, mayonnaise, Greek yogurt, chopped celery, chopped onion, and chopped fresh dill, ensuring an even mixture.
- Add Seasoning: Stir in the Dijon mustard, salt, and black pepper to infuse the salad with a subtle tang and balanced flavor.
- Incorporate Nuts: If desired, fold in the chopped walnuts or pecans to add texture and a slight crunch to the salad.
- Taste and Adjust: Taste the chicken salad and adjust the seasoning, adding more salt, pepper, or mustard as preferred.
- Serve or Chill: Serve the salad immediately or refrigerate for 30 minutes to allow flavors to meld for a richer taste before serving.
Notes
- For a lighter version, you can reduce the mayonnaise quantity or replace it entirely with Greek yogurt.
- Perfect served on a bed of greens, in sandwiches, wraps, or with crackers.
- To make it dairy-free, substitute Greek yogurt with additional mayonnaise or a dairy-free alternative.
- Store leftovers covered in the refrigerator for up to 3 days.
- Fresh dill can be substituted with fresh parsley or tarragon if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
