The Best Chicken Salad Recipe
There’s something undeniably comforting about a classic chicken salad. It’s…
Servings: 8 servings
Ingredients
Ingredients
- 2 poundscooked and cooled chicken medium diced
- 1 peeled and small diced red onion
- 1 finely minced garlic clove
- 4 small diced celery stalks
- 1/2 cupsliced almonds
- 1 1/2 cupred grapes sliced in half
- 2 tablespoonsfinely minced fresh dill
- 3/4 cupmayonnaise
- 1 tablespoonDijon mustard
- salt and pepper to taste
Instructions
Instructions
- Ensure you have 2 pounds of cooked, cooled chicken. If your chicken is not yet cooked, cook it, let it cool completely, then proceed.
- Place the cooled chicken on a cutting board and medium-dice it. Transfer to a large mixing bowl.
- Peel and small-dice the red onion; add to the bowl.
- Finely mince the garlic clove and add it to the bowl.
- Small-dice the 4 celery stalks and add them to the bowl.
- Measure 1/2 cup sliced almonds and add them to the bowl.
- Slice the 1 1/2 cups red grapes in half and add them to the bowl.
- Finely mince 2 tablespoons fresh dill and add it to the bowl.
- Add 3/4 cup mayonnaise and 1 tablespoon Dijon mustard to the bowl.
- Season with salt and pepper to taste.
- Using a spatula or clean hands, gently mix everything until completely combined.
- Serve immediately, or cover and store in the refrigerator until ready to use.
Equipment
- Cutting Board
- Large Mixing Bowl
- Spatula
Notes
Notes
Chef Notes:
Make-Ahead:
You can make this up to 1 day ahead of time.
How to Store:
Cover and store in the refrigerator for up to 3 days.
If you do not
want to grill the chicken as I did in this recipe, please feel free to use chilled roast chicken, pan-seared chicken breasts, or one of those rotisserie chickens from your favorite grocery store.
It is best to
add grapes into the recipe when you are ready to serve it. Keep them aside if you plan to store the chicken salad for longer than 1 day.
In addition to salt
and pepper, chicken salad is good when seasoned with Lawry’s or Old Bay seasoning.
Feel free to substitute
the fresh dill for fresh tarragon or use both.
Chicken salad is delicious
served in fresh bread or a croissant and garnished with lettuce, tomato, and onion. It is also very good when served with freshly sliced melons.
Chef Notes:
Make-Ahead:
You can make this up to 1 day ahead of time.
How to Store:
Cover and store in the refrigerator for up to 3 days.
If you do not
want to grill the chicken as I did in this recipe, please feel free to use chilled roast chicken, pan-seared chicken breasts, or one of those rotisserie chickens from your favorite grocery store.
It is best to
add grapes into the recipe when you are ready to serve it. Keep them aside if you plan to store the chicken salad for longer than 1 day.
In addition to salt
and pepper, chicken salad is good when seasoned with Lawry’s or Old Bay seasoning.
Feel free to substitute
the fresh dill for fresh tarragon or use both.
Chicken salad is delicious
served in fresh bread or a croissant and garnished with lettuce, tomato, and onion. It is also very good when served with freshly sliced melons.