Vermouth Chicken Salad
Elevate your lunchtime repertoire with this flavor-packed Vermouth Chicken Salad, a sophisticated twist on a classic favorite. Tender diced chicken is infused with the subtle, herbaceous notes of dry vermouth, then combined with crisp celery, juicy red grapes, and toasted slivered almonds for the perfect balance of texture and taste. A creamy dressing of mayonnaise, Dijon mustard, fresh parsley, and a splash of zesty lemon juice ties everything together, creating a harmonious medley that’s light yet satisfying. Ready in just 20 minutes, this versatile dish can be served on a bed of vibrant mixed greens for a refreshing salad or enjoyed on its own as a crowd-pleasing centerpiece. Whether you're meal prepping or hosting a brunch, this Vermouth Chicken Salad brings elegance and ease to any table!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast
- 4 tablespoons Dry vermouth
- 1 cup Celery, diced
- 1 cup Red grapes, halved
- 0.5 cup Slivered almonds, toasted
- 0.5 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 4 cups Mixed salad greens or butter lettuce (optional for serving)
Instructions
Dice the cooked chicken breast into bite-sized pieces and place them in a large mixing bowl.
Add the dry vermouth to the chicken and gently toss to coat. Let it sit for 5 minutes to allow the flavors to meld.
Add the diced celery, halved red grapes, and toasted slivered almonds to the bowl with the chicken.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, chopped parsley, lemon juice, salt, and freshly ground black pepper to create the dressing.
Pour the dressing over the chicken mixture and gently stir until all the ingredients are evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.
Serve the Vermouth Chicken Salad on its own, or spoon it onto a bed of mixed salad greens or butter lettuce for a complete meal.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 30.0 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1589 mg | 34% | |
*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.
