why make this recipe
This chicken salad is quick, fresh, and easy. It uses simple ingredients you may already have. Make it for a light lunch, a quick dinner, or a picnic. The flavors are mild and liked by many.
introduction
This chicken salad mixes cooked chicken with mayonnaise and Greek yogurt for a creamy but not heavy salad. It adds crunch from celery and a little bite from red onion and pickles. If you like easy chicken dishes, you may also enjoy this Chicken Parmesan with Alfredo Sauce recipe for a warmer meal option.
how to make Chicken Salad
Tear or chop the cooked chicken into small pieces. Mix the chicken with the mayo and Greek yogurt until coated. Add the diced celery, red onion, and chopped pickles. Stir in Dijon mustard. Taste and add salt and pepper. Chill before serving so flavors blend.
Ingredients :
2 cups cooked chicken, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1/2 cup celery, 1/4 cup red onion, 1/4 cup chopped pickles, 1 tablespoon Dijon mustard, salt and pepper to taste.
Directions :
In a large bowl, combine the cooked chicken, mayonnaise, Greek yogurt, celery, red onion, pickles, and Dijon mustard., Mix well until all ingredients are thoroughly combined., Season with salt and pepper to taste., Serve chilled on a bed of lettuce or as a sandwich.
how to serve Chicken Salad
Serve chilled on a bed of lettuce for a light meal. Put it between slices of bread or in a wrap for a quick sandwich. You can also spoon it over crackers or stuff it into pita pockets.
how to store Chicken Salad
Keep the salad in an airtight container. Store it in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours. Stir gently before serving again.
tips to make Chicken Salad
- Use cooled cooked chicken like rotisserie or poached chicken for best texture.
- Chop ingredients roughly the same size so each bite is balanced.
- Taste and add salt and pepper little by little.
- Chill for at least 30 minutes to let flavors meld.
variation (if any)
- Add grapes or apple pieces for a sweet note.
- Stir in a little curry powder for a warm flavor twist.
- Use all mayonnaise or all Greek yogurt for different creaminess and tang.
FAQs
Q: Can I use frozen cooked chicken?
A: Yes. Thaw and pat dry before chopping. Make sure it is fully cooked.
Q: Can I make this ahead?
A: Yes. Make up to 2 days ahead and keep chilled in the fridge.
Q: Is this salad low carb?
A: Yes. It is low in carbs when served on lettuce or in a low-carb wrap.
Q: Can I use plain yogurt instead of Greek yogurt?
A: You can, but Greek yogurt is thicker. Plain yogurt will be thinner and milder.
Q: How can I make it creamier?
A: Add a bit more mayonnaise or a spoon of sour cream for extra creaminess.
Chicken Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Low Carb
Description
A quick, fresh, and easy chicken salad mixed with creamy mayo and Greek yogurt, perfect for lunch or picnics.
Ingredients
- 2 cups cooked chicken
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 1/4 cup chopped pickles
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked chicken, mayonnaise, Greek yogurt, celery, red onion, pickles, and Dijon mustard.
- Mix well until all ingredients are thoroughly combined.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
Use cooled cooked chicken for best texture. Serve on lettuce, in a sandwich, or over crackers.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
