How to make 4 ingredient chicken salad?

Combine cooked chopped chicken, mayonnaise, diced celery, and grapes. Then season it to your taste. For more flavor, you can add salt and pepper from your pantry.

What are the basic ingredients for a chicken salad?

Most chicken salads start with cooked chicken and a creamy dressing such as mayonnaise. Then, celery or onion adds crunch. Many versions also include fruit, nuts, mustard, lemon, or fresh herbs.

What is the secret to good chicken salad?

Start with tender, completely chilled chicken. Next, balance creamy mayonnaise with something bright, such as lemon and Dijon. Finally, add crisp ingredients and chill the finished salad before serving so the flavors can come together.

What are the ingredients in a 3-ingredient chicken salad?

For a very simple version, combine cooked chicken, mayonnaise, and diced celery. Alternatively, swap the celery for grapes if you prefer a sweeter salad with juicy texture.

Easy Chicken Salad Recipe : Creamy, Fresh,and Full of Flavor

Description

This Easy Chicken Salad is creamy, chunky, and crisp, with tender chicken, juicy grapes, crunchy celery, toasted almonds, and fresh herbs. A bright lemon and Dijon dressing brings everything together, making it an easy option for lunches, sandwiches, lettuce wraps, meal prep, or serving over fresh greens.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts

1 cup red or green seedless grapes, quartered

2 celery ribs, diced

3 green onions, white and green parts sliced

1 cup mayonnaise

1 tablespoon Dijon mustard

1/2 cup sliced raw almonds

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh tarragon

Juice of 1 lemon, about 3 tablespoons

Kosher salt, to taste

Freshly ground black pepper, to taste

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Instructions

1. Place the chicken breasts in a wide pot without crowding them. Cover with about 1 inch of cold water and season the water with salt.

2. Bring the water to a gentle simmer over medium heat. Then reduce the heat to low, cover, and cook for 8 to 12 minutes, until the chicken reaches 160 to 165°F internally.

3. Remove the chicken from the pot and let it rest briefly. Then refrigerate until completely cold.

4. Lightly toast the sliced almonds until fragrant and golden. Transfer them from the pan and let them cool completely.

5. Cut the chilled chicken into roughly 1/2-inch pieces.

6. Add the chicken, grapes, celery, green onions, mayonnaise, Dijon mustard, toasted almonds, parsley, tarragon, and lemon juice to a large bowl.

7. Season with kosher salt and freshly ground black pepper.

8. Gently mix until the dressing evenly coats all the ingredients.

9. Cover and refrigerate for at least 30 minutes before serving.

10. Garnish with additional fresh herbs if desired and serve chilled.

Notes

Keep the chicken salad chilled and do not leave it at room temperature for longer than 2 hours.

Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Freezing is not recommended because mayonnaise-based dressing can separate and become watery after thawing.

Rotisserie chicken or previously cooked chicken can replace the poached chicken.

Pecans or walnuts can replace the almonds.

Apples, dried cranberries, or dried cherries can replace the grapes.

Finely diced red onion can replace the green onion.

Greek yogurt can replace the mayonnaise, or combine mayonnaise and Greek yogurt in equal proportions.

If fresh tarragon is unavailable, use fresh chervil, basil, or dill, or about 1 teaspoon dried tarragon.

Chilling the salad for at least 30 minutes improves both the flavor and texture.

Serve on its own, in sandwiches with lettuce, spinach, or tomato, in romaine or butter lettuce wraps, or over mixed greens.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Chicken Recipes
Method: Poaching

Nutrition

Serving Size: 1 serving
Calories: 524
Sugar: 6 g
Sodium: 454 mg
Fat: 38 g
Saturated Fat: 6 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 112 mg