Chicken Salad Ii
Elevate your lunch game with this irresistible Chicken Salad II recipe, a delightful balance of savory and sweet flavors in every bite. Featuring tender, perfectly seasoned chicken breast, crisp celery, and juicy red grapes, this refreshed classic is rounded out with the crunch of sliced almonds and the brightness of fresh parsley. A creamy homemade dressing, blending mayonnaise, Greek yogurt, Dijon mustard, honey, and zesty lemon juice, ties it all together. Ready in just 35 minutes, it’s an ideal make-ahead dish for busy weekdays or elegant brunches. Serve this versatile chicken salad on a bed of mixed greens, sandwich it between slices of fresh bread, or scoop it onto your favorite crackers for a snack-worthy treat. This recipe for chicken salad is perfect for meal prep, picnics, or simply upgrading your lunchtime routine!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Mayonnaise
- 0.25 cup Plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 2 pieces Celery stalks
- 0.75 cup Red grapes (halved)
- 0.25 cup Sliced almonds
- 2 pieces Green onions (sliced)
- 2 tablespoons Parsley (fresh, chopped)
- 1 tablespoon Lemon juice
- 2 cups Mixed greens (optional, for serving)
- 4 pieces Bread or crackers (optional, for serving)
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet or grill pan, cook the chicken breasts over medium heat for about 7-8 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from heat and let cool.
While the chicken cools, prepare the dressing by combining the mayonnaise, Greek yogurt, Dijon mustard, honey, and lemon juice in a medium mixing bowl. Stir until smooth and well combined. Set aside.
Chop the celery stalks into small, bite-sized pieces. Halve the red grapes, and slice the green onions thinly. Set these aside.
Cut the cooled chicken into small cubes or shred it using two forks.
In a large mixing bowl, combine the chopped chicken, celery, red grapes, sliced almonds, green onions, and parsley.
Pour the prepared dressing over the chicken mixture and gently toss to coat all the ingredients evenly.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the chicken salad over a bed of mixed greens or with bread/crackers on the side, if desired.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 35.2 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3300 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
