Chicken Salad Recipe
This chicken salad recipe combines tender chicken with crisp veggies and a creamy, dill-infused dressing. It’s a quick, versatile side dish perfect for any occasion!
Ingredients
For the Salad:
- 2 cups cooked chicken shredded or diced (rotisserie recommended)
- 1 cup celery finely chopped
- 1/2 cup red grapes halved (optional)
- 1/4 cup red onion finely diced
- 1/4 cup slivered almonds or chopped pecans optional
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons fresh dill finely chopped
- Salt to taste
- Pepper to taste
Instructions
Prep the Chicken:
- Shred or dice 2 cups of cooked chicken into bite-sized pieces. Rotisserie chicken works great, or use leftover grilled or baked chicken.
Chop the Veggies and Add-Ins:
- Finely chop 1 cup celery and 1/4 cup red onion. Halve 1/2 cup red grapes (if using) and chop 1/4 cup almonds or pecans (if desired).
Mix the Dressing:
- In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream (or Greek yogurt), 2 tablespoons lemon juice, and 2 tablespoons chopped fresh dill. Season with salt and pepper to taste.
Combine Everything:
- In a large mixing bowl, toss the chicken, celery, red onion, grapes, and nuts (if using). Pour the dressing over the mixture and stir gently until evenly coated.
Chill and Serve:
- Refrigerate for 20-30 minutes to let the flavors meld (optional but recommended). Serve as a side dish, in a sandwich, or over greens.
Notes
Prep Tip: For faster prep, use a store-bought rotisserie chicken.
Storage: Store in an airtight container in the fridge for up to 3-4 days.