Chicken Salad Recipe
This recipe is made with classic ingredients. Also included is a list of easy and delicious ingredient substitutes for every occasion.
Prep Time45 minutes mins
Total Time45 minutes mins
Servings: 4 -6
Calories: 341kcal
Author: Good Dinner Mom
- Approximately 2 ½ cups of diced chicken from 1 rotisserie chicken, light and dark meat
- 1 to 2 cups red seedless grapes, cut in half
- 3 green onions, green stalk included, chopped
- 2 stalks of celery, including leaves, chopped
- 3 bread and butter pickles, diced
- ¼ cup fresh dill, minced
- ⅓ cup fresh parsley, chopped
- Good dash of whole mustard seeds
- ½ cup chopped walnuts
- ½ cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- 2 Tbsp fresh lemon juice
- Kosher salt to taste, about ½teaspoon
- Fresh ground black pepper, to taste
Dice pieces of chicken from the rotisserie into bite-size cubes, making sure to use dark meat as well as the breast meat. If you have a good amount of chicken leftover after cutting the pieces for this recipe, save the remaining chicken and bones to stew into chicken soup, or to make chicken stock.
Combine all other ingredients with the chicken in a large bowl and stir until well combined. Season with salt and pepper as needed. If you like your chicken salad wet, you can add more mayonnaise or even a little half and half.
Refrigerate at least 30 minutes before serving, or make the day prior. The flavors are even better the next day.
For variety, try the following:
Serving: 1g | Calories: 341kcal | Carbohydrates: 13g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 589mg | Potassium: 319mg | Fiber: 2g | Sugar: 8g | Vitamin A: 883IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 1mg