Chicken Salad Recipe
This Chicken Salad is a refreshing delight! Juicy chicken, crisp veggies, and sweet fruits come together for the perfect meal.
Equipment
- Cutting Board
- Sharp Knife
- Large Mixing Bowl
- Spatula or spoon
- Measuring cups and spoons
Ingredients
- 1 lb cooked chicken breast meat shredded or diced
- 4 cups diced apples
- 2 cups seedless red grapes halved
- 1 cup celery diced from 2-3 sticks
- 1/2 cup red onion finely chopped
- 1 cup pecans toasted and coarsely chopped
- 1/2 cup mayonnaise creamy base
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons dill finely chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Instructions
- Start with your cooked chicken breast meat. If you haven’t already, shred or dice it into bite-sized pieces.
- Dice the apples, halve the grapes, chop the celery, and finely chop the red onion.
- In a dry skillet over medium heat, toast the pecans for a few minutes until they’re golden and fragrant.
- In a separate bowl, combine the mayonnaise, sour cream, lemon juice, dill, salt, and black pepper. Stir until smooth.
- In a large mixing bowl, add the shredded chicken, diced apples, halved grapes, chopped celery, red onion, and toasted pecans. Pour the dressing over the mixture and gently fold everything together.
- Cover the bowl and place it in the refrigerator for at least 30 minutes to let the flavors meld together.
Notes
- Make the salad a day in advance for flavors to develop.
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving as ingredients may settle.