Easy Chicken Salad Recipe
This Easy Chicken Salad is a versatile and delicious dish, perfect for a light lunch or a quick meal. Packed with protein and fresh vegetables, it is not only tasty but also nutritious. Customize it with your favorite ingredients for a personal touch!
Equipment
- 1 large skillet
- 1 cutting board
- 1 mixing bowl
- 1 set measuring cups
- 1 set measuring spoons
- 1 spoon or spatula
Ingredients
- 2 cups cooked chicken, shredded or diced Approximately 2 large chicken breasts.
- 1 cup celery, chopped
- 1 cup grape tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- ¼ cup fresh parsley, chopped Optional.
Instructions
- In a large skillet, place the chicken breasts and cover them with water. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken from heat, let cool, and then shred or dice the chicken into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, chopped celery, halved grape tomatoes, and finely chopped red onion.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the chicken and vegetable mixture. Gently fold the ingredients together until everything is well coated with the dressing.
- If desired, add chopped fresh parsley for an extra burst of flavor and color.
- Taste and adjust seasoning as necessary, adding more salt, pepper, or lemon juice according to your preference.
- Serve immediately or chill in the refrigerator for 30 minutes for a colder salad.
Notes
This salad can be served on a bed of lettuce or as a sandwich filling. Feel free to add other ingredients like avocado, nuts, or dried fruit for variation. Leftovers can be stored in the refrigerator for up to 3 days.