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Best-Ever Chicken Salad

A light and refreshing chicken salad with tender chicken, crunchy veggies, and a tangy dressing.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced (preferably Halal)
  • 1 cup celery, finely chopped
  • 1 cup red grapes, halved
  • 1/2 cup plain yogurt (or mayonnaise alternative for creaminess)
  • 1/4 cup chopped walnuts (or your choice of nuts)
Dressing
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • to taste Salt and pepper

Method
 

Preparation
  1. If you're starting with raw chicken, boil or bake it until fully cooked, allowing it to cool before shredding or dicing into bite-sized pieces.
  2. In a large mixing bowl, combine the chicken, celery, and red grapes.
  3. In a separate bowl, whisk together the yogurt (or mayonnaise alternative), Dijon mustard, and lemon juice until smooth. Season with salt and pepper to taste.
  4. Pour the dressing over the chicken mixture and gently stir until everything is well coated.
  5. Fold in the chopped walnuts for that delightful crunch.
  6. Pop the chicken salad in the refrigerator for at least 30 minutes to let the flavors meld together.
  7. Enjoy it straight from the bowl or serve it in lettuce wraps, on a sandwich, or with crackers.

Notes

Substitutions: Try adding diced apples for sweetness or sliced almonds for additional crunch. Avoid adding too much dressing at once. Letting the salad sit in the refrigerator helps enhance the flavors.