Chicken Salad Recipe

I take great pleasure in whipping up a chicken salad that not only explodes with flavor but also presents a nutritional profile quite ample for my tastes. My formulation stars 2 cups of cooked chicken breast, which is about as great a lean protein source as you can get.

The dressing is more than adequate: creamy mayonnaise and tangy Dijon mustard comprise the base. Crunch is provided by finely chopped celery and sliced almonds; red onion supplies a nice hit of zest.

For me, red grapes constitute the ideal salad addition. Their sweet-but-not-too-sweet flavor balances the dish beautifully.

A squeeze of lemon juice brings in some brightness and rounds everything out.

Ingredients

Breast of chicken: High protein, low fat, fosters muscle development.

Mayonnaise: Delivers creaminess, is rich in fats, and adds moisture.

Mustard from Dijon: Contributes a sharp taste, has few calories, and is full of antioxidants.

Celery has a satisfying crunch, a texture that is as good as, if not better than, most vegetables.

At the same time, it contains very few calories; a whole stalk has about 30, and a half-cup of chopped celery has just 8 caps.

It is surprisingly low in natural sugars (just 1 gram per half cup).

Red Onion: Contributes a pronounced flavor, loaded with flavor-fighting antioxidants and inflammation reducers.

Sweet, filled with antioxidants, and a rich source of vitamin C—red grapes pack a powerful health punch.

Sliced Almonds: A source of nutty, healthy flavors, they’re really low in saturated fats but packed with monounsaturated fats, making them as heart-healthy as their cousins, the whole almonds.

Ingredient Quantities

• 2 cups cooked chicken breast, diced
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 1/2 cup red grapes, halved
• 1/4 cup sliced almonds
• 1 tablespoon lemon juice
• Salt to taste
• Freshly ground black pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions

1. In a big mixing bowl, put together the chicken breast, which has been cooked and cut into pieces, with the mayonnaise and Dijon mustard, and mix until the chicken is entirely enveloped by the coating.

2. Finely chop the celery and dice the red onion. Add them to the bowl and stir gently to combine.

3. Add the halved red grapes, making sure they are evenly scattered throughout the mixture.

4. Incorporate the sliced almonds; take care to fold them into the salad so they remain intact.

5. Juice the lemon over the mixture, and stir gently to combine the ingredients and boost the flavor.

6. Add salt and freshly ground black pepper to taste and mix well to season the salad.

7. If you want, mix in some freshly chopped parsley to add a bit of color and some extra freshness.

8. Place a lid or plastic wrap over the bowl, and put the chicken salad in the refrigerator for at least 30 minutes. This will allow the flavors to come together.

9. Prior to serving, do a last stir of the salad and check the seasoning, adjusting if necessary.

10. As a bed of lettuce, a sandwich, or just all by itself as a refreshing and flavorful dish, the chicken salad is served thusly:

Equipment Needed

1. Large mixing bowl
2. Chef’s knife
3. Cutting board
4. Citrus juicer (optional)
5. Measuring cups and spoons
6. Mixing spoon or spatula
7. Plastic wrap or lid for the bowl

FAQ

• Q: Can I use a different type of chicken for this salad?
  A: Yes, you can use rotisserie chicken or baked chicken thighs for added flavor.
• Q: What can I substitute for mayonnaise?
  A: Greek yogurt or mashed avocado can be used as a healthier alternative to mayonnaise.
• Q: How can I make this salad ahead of time?
  A: Prepare all ingredients separately and combine them a few hours before serving to maintain freshness.
• Q: Is it possible to make this salad dairy-free?
  A: Yes, ensure your mayonnaise is dairy-free or use a suitable substitute like hummus.
• Q: Can I add other ingredients to this salad?
  A: Absolutely! Diced apples, cranberries, or walnuts can add extra flavor and texture.
• Q: How should I store leftovers?
  A: Store the chicken salad in an airtight container in the refrigerator for up to three days.

Substitutions and Variations

Mayonnaise: For a lighter option, substitute Greek yogurt.
Whole-grain mustard: This has a different texture than Dijon mustard, making it a suitable substitute.
Cucumber: For refreshing crunch, substitute with celery.
Substitute green onions for a milder flavor in place of red onion.
Dried cranberries provide a more tart flavor. When using them in place of red grapes, don’t forget to include the astonishing number of health benefits that come with graham crackers and peanut butter!