Creamy Chicken Salad Recipe
Description
This Creamy Chicken Salad is a perfect blend of tender chicken, crunchy vegetables, and a rich, tangy dressing. It’s ideal for a light lunch, a picnic, or even as a filling for sandwiches and wraps. This version adds extra creaminess without making it heavy, balancing flavors with just the right touch of freshness from herbs.
Ingredients
For the salad:
2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)
½ cup celery, finely chopped
¼ cup red onion, finely chopped
½ cup seedless grapes, halved (optional, for sweetness)
¼ cup chopped toasted walnuts or pecans (optional)
2 tablespoons fresh parsley, chopped
For the dressing:
½ cup mayonnaise (use light mayo for fewer calories)
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon honey (optional, balances flavor)
Salt and black pepper to taste
Instructions
Prepare the Chicken
If you don’t have cooked chicken ready, poach or roast your chicken breasts until cooked through (internal temp 165°F/74°C). Cool and shred or dice.
Mix the Salad Ingredients
In a large bowl, combine the chicken, celery, red onion, grapes (if using), nuts (if using), and parsley.
Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, lemon juice, honey, salt, and pepper.l
Combine Everything
Pour the dressing over the chicken mixture and toss gently until everything is evenly coated.
Chill and Serve
Refrdgerate for at least 30 minutes before serving for best flavor.
Serve on a bed of lettuce, in a sandwich, wrap, or with crackers.
Preparation and Cook Time
Prep Time: 15 minutes
Cook Time (if chicken isn’t cooked): 15–20 minutes
Chill Time: 30 minutes (optional but recommended)
Total Time: 45–60 minutes (including chill)
Nutritional Information (Per Serving — approx. 1 cup)
Nutrient Amount
Calories 320 kcal
Protein 24 g
Carbohydrates 7 g
Fat 22 g
Saturated Fat 4 g
Fiber 1 g
Sugar 3 g
Sodium 400 mg
(Note: This varies depending on ingredient brands and additions like nuts or grapes.)
Frequently Asked Questions (FAQ)
Q: Can I make chicken salad ahead of time?
A: Yes! It actually tastes better after a few hours as the flavors meld. Store it covered in the refrigerator for up to 3–4 days.
Q: Can I use canned chicken?
A: You can. Drain it well and shred it, but fresh cooked chicken has better texture and flavor.
Q: How can I make it healthier?
A: Use Greek yogurt instead of sour cream or mayonnaise, add more crunchy vegetables like cucumbers or bell peppers, and skip the nuts.
Q: Can I freeze creamy chicken salad?
A: Not recommended. The mayo/yogurt dressing separates and the veggies lose their crunch after freezing.
Q: What are good add-ins for chicken salad?
A: Dried cranberries, apples, almonds, chives, or even a dash of curry powder for a different flavor profile.
Would you also like me to give you a printable recipe card version
or maybe a few variations (like a spicy version or a keto-friendly one)?
Let me know!