Chicken Salad

Hey friends! Today, I’m excited to share a recipe that’s close to my heart – a classic chicken salad recipe with a fresh, flavorful twist. This dish is perfect for those who love simplicity but crave a little something special. It’s creamy, crunchy, and packed with protein. Plus, it’s a fantastic low-carb chicken salad option for anyone watching their carbs.

What makes this recipe unique? It’s inspired by a blend of traditional chicken salad flavors and vibrant, fresh ingredients. Think of it as a mash-up of comfort food meets garden-fresh goodness. Let’s dive in!

Recipe Overview

Prep and Cook Time:

This is a quick chicken salad recipe that takes only 15 minutes from start to finish. Perfect for those busy weekdays when you want something healthy and satisfying without spending hours in the kitchen.

Servings and Scaling Tips:

This recipe serves 2 generously. Need more? Double or triple the ingredients – the process stays just as simple.

Difficulty Level:

Beginner-friendly. Even if you’re new to cooking, you’ll find this recipe easy to follow.

Equipment Needed:

• A sharp knife and cutting board
• A large mixing bowl
• A whisk or spoon for mixing
• Optional: A food processor if you prefer finely chopped ingredients

No fancy gadgets? No problem. Just a good ol’ knife and bowl will do the trick.

Make-Ahead Options:

This salad tastes even better after a couple of hours in the fridge. Perfect for meal prep or making ahead for a gathering.

Ingredients

Here’s what you’ll need:

• ½ cucumber, diced (adds a refreshing crunch)
• 4 grape tomatoes, halved (bursting with juiciness)
• Mint leaves and parsley, as needed (for that herby punch)
• 150g chicken (approximately 1/3 pound), cooked and shredded
• 1 gherkin pickle, finely chopped (a tangy, zesty kick)
• Spring onion, chopped (adds a mild onion flavor)
• 2 teaspoons mayonnaise (for creaminess)
• 2 teaspoons cream cheese (a velvety touch)
• 1 teaspoon lemon juice (to brighten it all up)
• Salt, to taste
• ¼ teaspoon pepper (just enough for a gentle heat)
• Dijon mustard, as needed (a touch of boldness)

Substitutions:

• Greek yogurt works well instead of mayonnaise for a lighter dressing.
• No cream cheese? Use sour cream or even plain yogurt.
• Swap gherkin pickles for dill pickles or capers for a similar tangy vibe.

Ingredient Notes:

• Use fresh herbs for maximum flavor. Dried mint and parsley don’t quite have the same magic.
• Let your cooked chicken rest to room temperature before shredding for easier mixing.

Step-by-Step Method

Step 1: Prep the Ingredients

Start by chopping all your veggies and herbs. Dice the cucumber, halve the grape tomatoes, and finely chop the gherkin pickle and spring onion. Set them aside.

Pro Tip: Aim for even-sized pieces so every bite has a perfect balance of flavors.

Step 2: Prepare the Chicken

If your chicken isn’t already cooked, a quick sear in a skillet with a touch of olive oil, salt, and pepper will do the trick. Let it cool slightly, then shred it into bite-sized pieces.

Step 3: Make the Dressing

In a large bowl, whisk together the mayonnaise, cream cheese, Dijon mustard, lemon juice, salt, and pepper. The result? A creamy, tangy base that ties everything together.

Step 4: Combine Everything

Add the shredded chicken, cucumber, grape tomatoes, gherkin pickle, spring onion, and herbs to the bowl with the dressing. Gently mix until everything is well coated.

Step 5: Taste and Adjust

Take a small taste. Need more salt? A dash of pepper? Adjust as needed. This step is your chance to make it perfect.

Step 6: Chill and Serve

While you can dig in right away, I recommend chilling the salad for at least 30 minutes. This allows the flavors to meld beautifully.

Variations & Customization

Dietary Modifications:

• For a gluten-free chicken salad, ensure all ingredients (especially Dijon mustard) are certified gluten-free.
• Make it dairy-free by swapping cream cheese for avocado or a dairy-free cream cheese alternative.

Spice Level Adjustments:

Add a pinch of cayenne pepper or paprika for a gentle kick.

Fancy vs. Everyday:

• Fancy: Add toasted walnuts or pecans and a sprinkle of crumbled feta cheese.
• Everyday: Keep it simple with just the basics.

Seasonal Adaptations:

In summer, toss in fresh basil leaves or grilled corn. In winter, diced roasted butternut squash adds a cozy touch.

Serving & Storage

Plating Suggestions:

• Serve over a bed of crisp lettuce for a light lunch.
• Pile it into a croissant for a decadent sandwich.
• Use it as a dip with crackers for a party appetizer.

Best Side Dishes:

Pair this protein-packed chicken salad recipe with a side of roasted sweet potatoes, a light soup, or some crusty bread.

Storage Instructions:

Store in an airtight container in the refrigerator for up to 3 days. It’s not freezer-friendly due to the fresh veggies and creamy dressing.

Reheating Tips:

This salad is best enjoyed cold. If you’ve added any warm ingredients, like grilled chicken, enjoy them fresh rather than reheated.

Make-Ahead Tips:

Prepare the dressing and chop the veggies a day in advance. Mix everything together just before serving to keep it fresh and crisp.

And there you have it – the best chicken salad for meal prep, parties, or just a quick, satisfying lunch. How to make chicken salad doesn’t get easier or tastier than this! Whether you’re whipping it up for a casual weekday or dressing it up for a gathering, this dish is sure to impress. So grab your bowl and get mixing. You’re going to love it!

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