A versatile chicken salad that combines proteins, vegetables, fruits, and a rich dressing for a flavorful dish.
Ingredients
Scale:
2 cups cooked chicken breast, diced or shredded
1 cup celery, finely chopped
1/2 cup red onion, diced
1 cup seedless grapes, halved
1 avocado, diced
1/2 cup toasted nuts, such as almonds or walnuts
Fresh herbs like parsley or dill, to taste
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
Salt and pepper, to taste
Instructions
Prepare the Chicken: If not already cooked, season the chicken breasts with salt, pepper, and olive oil. Grill them on medium heat for about 6-8 minutes per side, or until the internal temperature reaches 165°F. Let it cool slightly before dicing or shredding.
Mix the Vegetables and Fruits: In a large bowl, combine the celery, red onion, and grapes. If making avocado chicken salad, gently fold in the diced avocado.
Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Taste and adjust seasoning if necessary.
Assemble the Salad: Add the chicken to the bowl with vegetables and pour the dressing over the top. Stir gently to combine, ensuring everything is evenly coated.
Add the Toppings: Before serving, sprinkle the salad with toasted nuts and fresh herbs.
Chill and Serve: For best results, refrigerate the chicken salad for at least 30 minutes to allow flavors to meld. Serve chilled.
