Description
A creamy and flavorful chicken salad made with cooked chicken, mayonnaise, and crisp vegetables, perfect for casual lunches or family gatherings.
Ingredients
- 2 cups cooked chicken, shredded or diced
- ½ cup mayonnaise
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- ¼ cup grapes or dried cranberries (optional)
- ¼ cup chopped nuts, like almonds or walnuts (optional)
Instructions
- In a large mixing bowl, combine the shredded chicken, celery, and red onion. Stir to mix evenly.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
- Pour the mayo mixture over the chicken and vegetables. Gently fold until all ingredients are coated.
- Add optional ingredients like grapes, cranberries, or nuts for extra flavor and texture. Mix thoroughly.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice according to preference.
- Refrigerate the chicken salad for at least 30 minutes to allow flavors to meld.
- Serve chilled on bread, wraps, crackers, or over a bed of greens.
Notes
Consider using rotisserie chicken for a quicker option. Allow the salad to rest for an hour in the fridge for enhanced flavors.
