The magic of this chicken salad lies in its perfect balance of textures and flavors. The creamy dressing, made with a blend of mayonnaise, Greek yogurt, and a touch of Dijon mustard, provides a tangy richness that pairs wonderfully with the tender chicken. The addition of fresh lemon juice and a hint of honey brings a brightness and subtle sweetness to the dish. Meanwhile, the crunch from the celery and nuts contrasts beautifully with the chewy dried cranberries, creating a satisfying bite every time. Each mouthful offers a delightful mix of savory, sweet, and tangy flavors, making this chicken salad a true standout at any meal.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon fresh parsley, chopped
- Optional: lettuce leaves, for serving
- Optional: sliced avocado, for garnish
Instructions
- Prepare the Chicken: If you haven’t already cooked the chicken, you can poach, bake, or grill it. To poach, place the chicken breasts in a pot, cover with water, and bring to a simmer. Cook for about 10 minutes or until the chicken is no longer pink in the center. Let it cool before shredding or dicing.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and black pepper until smooth and well combined. This creamy dressing brings a tangy and slightly sweet flavor that perfectly complements the savory chicken and crunchy vegetables.
- Combine the Ingredients: Add the shredded or diced chicken to the bowl with the dressing. Then add the celery, red onion, dried cranberries, chopped nuts, and parsley. Stir gently until all the ingredients are well coated with the dressing.
- Taste and Adjust Seasoning: Taste the chicken salad and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
- Serve: Serve the chicken salad on a bed of lettuce leaves or use it as a filling for sandwiches and wraps. Garnish with slices of avocado for an extra creamy texture and flavor.
- Store Leftovers: Any leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again.
