CHICKEN SALAD
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Low-Carb, Keto-friendly
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or cubed
- 1/2 cup high-quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 cup celery, finely diced
- 1/4 cup red onion, minced
- 1 tablespoon fresh dill or parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup toasted pecans or sliced grapes
Instructions
- Step 1: Prepare the Chicken and Vegetables: Start by preparing your chicken. If you are using fresh chicken breasts, poach or bake them until they reach an internal temperature of 165°F. Once cooled, shred the meat with two forks or cut it into bite-sized cubes. Finely dice your celery and mince the red onion. Ensure the vegetables are cut into small, uniform pieces so they distribute evenly throughout the salad for a consistent crunch in every bite.
- Step 2: Whisk the Creamy Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, and fresh lemon juice. Whisk these ingredients together until the dressing is smooth and well-incorporated. Stir in the chopped dill or parsley, salt, and black pepper. Taste the dressing at this stage and adjust the seasoning if necessary. This base provides the creamy, tangy foundation that makes the salad shine.
- Step 3: Combine and Chill: Add the prepared chicken, diced celery, and minced onion to the bowl with the dressing. Use a large spatula to fold the ingredients together until every piece of chicken is thoroughly coated. If you are adding nuts or fruit, fold them in gently at this point. For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Find it online: https://www.cozinty.com/healthy/chicken-salad/