Creamy Chicken Salad
Ingredients:
3 cups cooked chicken, shredded or diced (rotisserie works great)
1/3 cup mayonnaise
1/3 cup plain Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon honey (optional, for balance)
1/4 teaspoon garlic powder (optional)
2 stalks celery, finely chopped
1/3 cup red grapes, halved (or a small sweet apple, diced)
2 tablespoons red onion or scallions, finely chopped
2 tablespoons toasted sliced almonds or chopped pecans
1 tablespoon fresh dill or parsley, chopped
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Directions:
1. In a roomy bowl, whisk together the mayonnaise, Greek yogurt, Dijon, lemon juice, honey, garlic powder, salt, and pepper until it’s velvety and smooth.
2. Fold in the chicken, gently turning until every bite is cozied up in that creamy dressing.
3. Add the celery, grapes, onion, nuts, and herbs, and toss softly so the crisp, juicy bits are evenly dotted throughout.
4. Taste and tweak—add a pinch more salt, a crack of pepper, or a squeeze of lemon until it sings for you.
5. Cover and chill for 15 to 30 minutes to let the flavors mingle like old friends.
6. Spoon into crisp lettuce cups, pile onto toasted bread, or serve over a bed of greens for a bright, satisfying meal.
7. Store leftovers in an airtight container up to 3 days, and give it a quick stir before serving to wake everything back up.
Cooking Time: 15 minutes |
Servings: 4 | Calories: 290.