Ingredients
2 large chicken breasts, poached and diced
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup celery, finely diced
1/4 cup red onion, minced
1/2 cup red grapes, halved
1/4 cup toasted pecans, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
Step 1: Begin your chicken salad recipe by poaching the chicken breasts in simmering water with a pinch of salt until cooked through, about 15 minutes.
Step 2: Remove the chicken from the water and let it cool completely in the refrigerator before dicing into 1/2-inch cubes.
Step 3: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Step 4: Add the chilled diced chicken to the bowl and toss until every piece is evenly coated with the dressing.
Step 5: Fold in the diced celery, minced red onion, halved grapes, and chopped pecans to add the signature crunch to your chicken salad recipe.
Step 6: Garnish with fresh parsley and refrigerate for at least 30 minutes before serving to let the flavors develop fully.
Notes
For the best flavor, use fresh lemon juice rather than bottled. If you prefer a lower-fat version, you can substitute half of the mayonnaise with Greek yogurt.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken salad recipe, creamy chicken salad, classic lunch, easy chicken salad
