Chicken Salad Chick Recipe
Looking for a tasty and easy meal? Try this Chicken Salad Chick recipe—quick, flavorful, and perfect for lunch or snacks! Healthy, customizable, and delicious.
Ingredients
2 cups cooked chicken breast (shredded or diced)
- You can use leftover chicken rotisserie chicken, or cook fresh chicken breasts. The key here is to ensure it’s tender and moist, providing that perfect base for the salad. For extra flavor, season the chicken lightly before cooking!
1/2 cup mayonnaise
- Traditional mayonnaise gives the salad that rich creamy texture, but you can always substitute with a Greek yogurt for a lighter, tangier version. It’s all about what you prefer!
1/4 cup Greek yogurt
- This is optional but adds extra creaminess and a bit of tang. Plus Greek yogurt boosts the protein content of the recipe, making it even more satisfying.
1/2 cup diced celery
- The celery adds that crisp refreshing crunch, which is key to the texture of this salad. It helps balance out the richness of the creamy dressing.
1/4 cup finely chopped pickles
- Pickles bring a delightful tanginess that cuts through the richness of the mayo and yogurt. If you’re not a fan of pickles try substituting with relish or even a bit of chopped cucumber for a milder taste.
1/4 cup sliced grapes (red or green)
- Grapes provide the perfect sweet contrast to the savory chicken and mayo. This touch of sweetness is what takes this salad to the next level. If you’re not into grapes you can replace them with dried cranberries or apples for a similar texture and sweetness.
1/4 cup chopped almonds (optional)
- A handful of sliced almonds gives the salad a satisfying crunch but you can easily skip them if you prefer a softer texture or if you're following a nut-free diet. Alternatively, sunflower seeds or cashews can be great substitutes.
1 tablespoon lemon juice
- Fresh lemon juice adds a bright citrusy kick that complements the creamy dressing and balances all the flavors. You can also add a bit of lemon zest for an extra punch of freshness.
Salt and pepper to taste
- Seasoning is essential! Don’t forget to taste as you go and adjust the salt and pepper. A dash of garlic powder or onion powder also adds a subtle savory depth to the dish.
Instructions
Prepare the Chicken:
- If you’re using fresh chicken, start by cooking it. Season 2 cups of chicken breast with a pinch of salt, pepper, and a little garlic powder, then cook it until it's fully done (about 10-12 minutes per side, depending on thickness). Let it rest for a few minutes before shredding or dicing it into bite-sized pieces.
- If you’re using rotisserie chicken or leftover cooked chicken, simply shred or dice it into small chunks. This is an excellent shortcut and a great way to save time!
- Chop the Veggies and Add-ins:
- Dice your celery into small pieces, about 1/4-inch thick. This adds that fresh crunch to your salad. If you like it even more crunchy, you can add a bit more celery!
- Chop the pickles into fine pieces. If you’re not a fan of pickles, you can substitute them with a couple of tablespoons of relish or chopped cucumbers for a milder taste.
- Slice your grapes into thin rounds. You can use red or green grapes depending on your preference. They add a sweet touch to balance the creamy dressing.
- If you’re adding almonds, sunflower seeds, or any other nuts, chop them up to your desired size. You’ll want that satisfying crunch in every bite!
Mix the Dressing:
- In a large mixing bowl, combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or just mayo if you prefer). Stir them together until smooth.
- Squeeze in 1 tablespoon of fresh lemon juice for that burst of citrus freshness. If you’re feeling adventurous, add a touch of Dijon mustard for a bit of tang!
- Season the dressing with salt, pepper, and a dash of garlic powder or onion powder to taste. Don’t be afraid to taste-test at this point—adjust the seasonings until the flavor feels just right for you.
Assemble the Salad:
- Now that your chicken and dressing are ready, it’s time to combine everything! In the same large mixing bowl, add the chopped chicken, celery, pickles, grapes, and almonds.
- Pour the dressing over the chicken and veggie mixture. Gently fold everything together using a spatula or spoon, making sure every piece is coated with that creamy dressing.
- If you like a more substantial flavor, let the salad sit in the fridge for 30 minutes to an hour. This allows the flavors to meld together and makes the salad even more flavorful!
Taste and Adjust:
- Before serving, give the salad a final taste. If you feel it needs a little more seasoning, go ahead and sprinkle in a bit more salt, pepper, or lemon juice. This is your salad, so make sure it suits your tastes!
Serve & Enjoy!
- Serve your Chicken Salad Chick on lettuce wraps, whole grain crackers, or in a sandwich. You can also enjoy it over a bed of greens for a lighter option or scoop it up with some crunchy chips for a satisfying snack.
- If you’ve made extra, it keeps well in the fridge for up to 3 days—so you can have tasty leftovers ready to go.
Notes
Nutrition Information (per serving):
Please note: Nutrition facts are approximate and will vary based on ingredient substitutions.- Calories: 350 kcal
- Fat: 25g
- Saturated Fat: 3g
- Protein: 28g
- Carbs: 8g
- Fiber: 2g
- Sugars: 3g
- Cholesterol: 65mg
- Sodium: 400mg
- Potassium: 350mg
- Vitamin A: 6%
- Vitamin C: 4%
- Calcium: 4%
- Iron: 6%