Best Chicken Salad
We call this 'fancy' Chicken Salad but it's truly easy. Its a fresher and lighter version of classic creamy chicken salad and it keeps well so it’s great for meal prep. Try it on sandwiches, wraps, lettuce cups, or with crackers for a quick snack. Plus, there are so many *variations for chicken salad so you can use what you have on hand.
Ingredients
Chicken Salad Ingredients:
- 1 lb cooked chicken breast meat, 4 cups diced*
- 2 cups seedless red grapes, halved
- 1 cup celery, (from 2-3 sticks celery), cut in half lengthwise then sliced
- 1/2 cup red onion, finely chopped (1/2 medium red onion)
- 1 cup pecans, toasted and coarsely chopped
Chicken Salad Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream, or plain Greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp dill, finely chopped
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
Instructions
- Toast pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool.
- Combine Salad Ingredients - In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion, and cooled pecans.
- Make the Dressing - In a small bowl, add all of the dressing ingredients and stir to combine.
- Add the dressing to the salad to taste and stir until the salad is evenly coated with dressing. Enjoy right away or cover and refrigerate for up to 3-4 days.
Notes
*You can make a roasted chicken, buy a rotisserie chicken, or you can sautee or bake chicken breasts.
*Chicken Salad Variations
- Nuts - leave them out or try walnuts, almonds, or cashews.
- Fruit - instead of grapes, try diced apples, pears or dried fruit like cranberries or raisins.
- Onion - try sweet Vidalia onion, or chives for milder onion flavor.
- Celery - swap with green apple, bell pepper or seeded diced cucumber.
- Canned Chicken - it will work but you’ll have the best texture when using fresh, cooked chicken.
Nutrition Facts
Best Chicken Salad
Amount per Serving
Calories
438
% Daily Value*
Fat
33
g
51
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
12
g
Cholesterol
71
mg
24
%
Sodium
398
mg
17
%
Potassium
453
mg
13
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
22
g
44
%
Vitamin A
236
IU
5
%
Vitamin C
6
mg
7
%
Calcium
65
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
