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Chicken Salad Recipe

Elegant plating of Green Papaya Salad with lime and pepper garnish
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This classic chicken salad recipe is a quick, refreshing, and low-carb dish perfect for meal prep, light lunches, or a side dish. Packed with fresh herbs, crunchy veggies, and creamy dressing, itu2019s as nutritious as it is delicious.

Ingredients

Scale

For the Salad:

  • 150g chicken (cooked and shredded)
  • 1/2 cucumber, diced
  • 4 grape tomatoes, halved
  • Mint leaves, to taste (chopped)
  • Parsley, to taste (chopped)
  • 1 gherkin pickle, finely chopped
  • Spring onion, as needed (chopped)

For the Dressing:

  • 2 teaspoons mayonnaise
  • 2 teaspoons cream cheese
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • Dijon mustard, as needed

Instructions

  1. Prepare Ingredients: Chop cucumber, grape tomatoes, mint, parsley, spring onions, and gherkin pickle into small, even pieces. Shred the cooked chicken.

    Pro Tip: Let the chicken cool to room temperature for easier shredding.

  2. Make the Dressing: In a bowl, whisk together mayonnaise, cream cheese, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.

    Visual Cue: The dressing should have a creamy consistency without lumps.

  3. Combine Ingredients: Add the chicken, chopped vegetables, and herbs into the bowl with the dressing. Gently toss until everything is evenly coated.

    Pro Tip: Fold gently to avoid breaking the tomatoes or bruising the herbs.

  4. Taste and Adjust: Taste the salad and adjust salt or pepper as needed. Add more Dijon mustard for a tangier flavor if desired.
  5. Serve: Chill the salad for 30 minutes to let the flavors meld, or serve immediately.

    Common Mistake to Avoid: Overdressing the salad can make it soggy. Add the dressing gradually and mix as you go.

Notes

Serving Suggestions:

  • Serve on a bed of lettuce for a light meal.
  • Use as a sandwich filling in wraps, pita bread, or croissants.
  • Pair with whole-grain crackers for a snack.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Do not freeze as the dressing may separate and the fresh vegetables will lose their texture.

Reheating:

  • Enjoy cold straight from the fridge. No reheating is needed for this dish.

Tips & Tricks:

  • For extra crunch, add a handful of toasted almonds or sunflower seeds.
  • Use fresh herbs for the best flavor; dried ones wonu2019t provide the same freshness.

Find it online: https://recipesh.com/chicken-salad/