With grapes, cranberries, almonds, and other delicious ingredients, this is the BEST chicken salad recipe that you'll ever try! It can be used as a side dish or in a sandwich and is made creamy with mayo or Greek yogurt.
BEST Chicken Salad Recipe
Although calling this the best chicken salad recipe may sound a little bold, I firmly believe it to be so. It has the best harmony of flavors and textures, which perfectly accentuate one another. At a potluck or barbecue, serve this as a side dish. You can also eat it as a sandwich in a pita pocket, lettuce wrap, ciabatta bread, or just plain old sandwich bread!
What Makes It the BEST
- The Chicken: The chicken is gently simmered in salted water (Pro Tip: For even more flavor, add 1-2 bouillon cubes to the water). Making sure the chicken is cooked slowly prevents it from getting tough. To make sure the juices stay in after cooking, let it rest before dicing. (You may also use chicken from a rotisserie or leftovers.)
- Dressings: The dressing can be made with either all mayonnaise or a mixture of mayonnaise and plain Greek yogurt. (The yogurt and grapes go great together!) To avoid the oil separating, wait until the chicken is completely cooled before combining it with the mayo. Celery, lemon juice, Dijon mustard, salt, pepper, garlic salt, dried dill, and paprika are also added to the mixture.
- The Add-Ons: Grapes and dried cranberries, which also add a splash of color, provide a hint of sweetness. Green onions serve as a great finishing touch, and sliced, toasted almonds add some nice crunch.
How to Make It
Cook the chicken completely by gently boiling it.
After letting the chicken cool, dice it. (Note: You could also use leftover or rotisserie chicken.)
Chicken dice, celery, mayo, lemon juice, Dijon mustard, and seasonings should all be combined. Up until serving time, chill.
Add the sliced grapes, cranberries, almonds, green onions, and green onions. Stir to combine, then, if desired, transfer to a fresh serving bowl before serving.
Make Ahead Method
- This salad can be made and chilled up to 12 hours in advance.
- I suggest mixing half of it according to the recipe's directions and adding the toppings right before serving.
- In this manner, the almonds will be crunchy and the grapes won't make it watery.
- Depending on the consistency, you might also decide to add ¼ cup more mayo (or plain Greek yogurt) right before serving.
Storage
For up to three days, keep in a refrigerator in an airtight container.
ULTIMATE CHICKEN SALAD RECIPE
Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ cup sliced raw almonds
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup red grapes, quartered
- 2 celery ribs, diced
- 3 green onions (green and white parts), sliced
- 2 tablespoon finely chopped parsley
- 1 tablespoon finely chopped tarragon
- 1 lemon , juiced (about 3 tablespoons)
- kosher salt and freshly ground black pepper, to taste
Instructions
TO POACH THE CHICKEN
- Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
- Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8 to 12 minutes, or until the internal temperature reaches 160°F to 165°F. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
CHICKEN SALAD RECIPE
- Transfer the cooled chicken to a cutting board and dice it into ½-inch pieces.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
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