Description
This Classic Chicken Salad is a quick and easy recipe perfect for a light lunch or a refreshing snack. Combining shredded cooked chicken with creamy mayonnaise and Greek yogurt, crisp celery, and fresh dill, it offers a delightful mix of textures and flavors. Optional nuts add a pleasant crunch. Ready in just 10 minutes and serving four, it’s a versatile and tasty dish that can be enjoyed immediately or chilled for deeper flavor.
Ingredients
Scale
Chicken Salad Ingredients
- 3 cups cooked chicken, shredded
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- ¼ cup chopped celery
- ¼ cup chopped onion
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Combine main ingredients. In a large bowl, mix the shredded chicken with mayonnaise, plain Greek yogurt, chopped celery, chopped onion, and fresh dill to create the base of the salad.
- Add seasonings. Stir in the Dijon mustard, salt, and black pepper thoroughly to evenly distribute flavors throughout the salad.
- Include optional nuts. If desired, fold in the chopped walnuts or pecans carefully to add crunch and texture.
- Adjust seasoning. Taste the salad and adjust salt, pepper, or mustard according to your preference for balanced flavor.
- Serve or chill. Serve the chicken salad immediately for a fresh taste, or refrigerate it for at least 30 minutes to allow the flavors to meld and develop further.
Notes
- For a lighter version, use low-fat mayonnaise or increase the Greek yogurt proportion.
- Substitute fresh dill with dried dill if unavailable, but use half the amount as dried herbs are more concentrated.
- Serve on fresh bread, in a wrap, or over salad greens for variety.
- Leftover salad keeps well in the refrigerator for up to 3 days in an airtight container.
- Adding a squeeze of lemon juice can brighten the flavors further if desired.
