Chicken Salad Delight arrives as a refined twist on a lunchtime classic. This composed salad balances tender, shredded chicken with a silky, citrus-kissed dressing and a contrast of crisp, toasted nuts. If you enjoy the sweet–savory interplay in our Asian chicken cranberry salad, this version elevates simplicity into something quietly elegant — bright, textured, and poised for a chic plate.
Why Make This Recipe
- Effortless Yet Elegant: Quick assembly with a polished presentation.
- Minimal Ingredients: Pantry-friendly staples that read as refined.
- Impressive Flavor: Bright acidity, creamy mouthfeel, and a nutty crunch.
This recipe rises above ordinary chicken salads by focusing on contrast: a velvety dressing enlivened with lemon and Dijon, herbs for lift, and toasted nuts for a satisfying snap. The result reads like a composed dish rather than a simple sandwich filling.
Ingredients
Base
- 3 cups cooked chicken, shredded or diced (preferably roasted; warm then cooled slightly).
- 2 celery stalks, thinly sliced (for crispness).
- 1 small shallot, finely minced.
Sauce
- 1/2 cup good-quality mayonnaise (room-temperature).
- 2 tbsp plain Greek yogurt (adds silk and tang).
- 1 tbsp Dijon mustard (smooth, not grainy).
- 1 tbsp fresh lemon juice (juice of about half a lemon).
- 1 tsp lemon zest (finely grated).
- Salt and freshly ground black pepper, to taste.
Topping & Garnish
- 1/3 cup toasted almonds or walnuts, roughly chopped (toast until fragrant, 3–4 minutes).
- 2 tbsp fresh flat-leaf parsley, finely chopped (or tarragon for a perfume).
- Optional: halved seedless grapes or pomegranate arils for sweetness and color.
Precision notes: shred chicken while still slightly warm for better dressing absorption; zest lemons before juicing; chop herbs finely for even distribution.
How to Make Chicken Salad Delight:
- Prepare the chicken and aromatics. Combine the cooled, shredded chicken, sliced celery, and minced shallot in a large bowl so textures are ready to marry. (Tip: shred with two forks for irregular pieces that hold dressing better.)
- Whisk the dressing. In a separate bowl, whisk mayonnaise, Greek yogurt, Dijon, lemon juice, and lemon zest until glossy and smooth. Season with salt and pepper to taste. The dressing should coat the back of a spoon — silky and slightly loose.
- Fold gently. Pour the dressing over the chicken mixture and fold with a spatula until everything is evenly coated. Aim for a balance where each bite has both creamy and crunchy elements.
- Adjust seasoning and chill. Taste for salt, pepper, and acidity; add a squeeze more lemon if it needs lift. Cover and chill 20–30 minutes to let flavors meld and the dressing firm slightly. (Mini-tip: chilling tightens flavors and firms the texture.)
- Toast and finish. While the salad chills, toast the nuts in a dry skillet until golden and fragrant — they should smell toasty and show a light amber color. Fold in most of the nuts and herbs, reserving a little for garnish. For a spicier inspiration, refer to our bang-bang chicken salad for techniques to amplify heat subtly.
Mini-tip: If you sear chicken breasts first, deglaze the pan with a splash of white wine or chicken stock to capture browned flavor, then cool before shredding.
How to Serve Chicken Salad Delight:
Serve the salad composed on butter lettuce leaves for delicate cups, on a slice of toasted sourdough for contrast, or elegantly piled into hollowed avocado halves. Garnish with a scattering of toasted nuts, a few pomegranate arils for jewel-like color, and a petite sprig of tarragon or parsley. Present on a chilled plate to keep textures crisp.
How to Store Chicken Salad Delight:
Refrigerate in an airtight container for up to 3 days. To preserve crunch, store toasted nuts and any crunchy garnish separately and add just before serving. If the salad firms in the fridge, let it rest 10 minutes at room temperature and gently stir; avoid reheating — the dressing is best served cold or slightly cool.
Tips to Make Chicken Salad Delight:
- Use warm-shredded chicken for better dressing absorption, then cool briefly before mixing.
- Zest first, then juice: zesting is easier with an intact, unworn peel.
- Toast nuts until fragrant and let them cool completely to retain crunch.
- Reserve a small amount of herbs and nuts for a bright, textured finish at plating.
Variation (if any):
- Swap Greek yogurt for crème fraîche for a richer, silkier dressing.
- Add diced tart apple or halved grapes for seasonal sweetness.
- Fold in chopped dill or tarragon instead of parsley for a fresher, aromatic profile.
- Serve in chilled pastry shells or on thin crostini for canapé-style presentation.
FAQs:
How long will this chicken salad keep in the fridge?
Stored in an airtight container, it keeps 2–3 days. Keep crunchy toppings separate to maintain texture.
Can I make this ahead for a gathering?
Yes — make the base salad a day ahead, chill, and add nuts and herbs just before serving for peak texture.
Is it safe to use rotisserie chicken?
Absolutely. Rotisserie chicken adds convenience and good flavor; shred and cool slightly before combining with dressing.
Can I replace mayonnaise with a healthier alternative?
Yes. Use mashed avocado or extra Greek yogurt for a lighter, creamier base; adjust lemon and seasoning to balance.
Conclusion
Chicken Salad Delight reframes a familiar dish into something composed and refined: creamy dressing, bright citrus notes, and a satisfying crunch create a multi-layered experience that’s both simple and sophisticated. Share your plating ideas or a favorite ingredient swap in the comments — the community at Majestic Recipes appreciates thoughtful variations. For further inspiration and technique notes, consult The Kitchn’s chicken salad recipe. How would you make this dish your own?
Print
Chicken Salad Delight
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A refined twist on a classic chicken salad, featuring tender chicken, a citrus-kissed dressing, and toasted nuts for a sophisticated lunch option.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 2 celery stalks, thinly sliced
- 1 small shallot, finely minced
- 1/2 cup good-quality mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt and freshly ground black pepper, to taste
- 1/3 cup toasted almonds or walnuts, roughly chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Halved seedless grapes or pomegranate arils, optional
Instructions
- In a large bowl, combine the cooled, shredded chicken, sliced celery, and minced shallot.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest until smooth.
- Pour the dressing over the chicken mixture and fold gently with a spatula until evenly coated.
- Taste and adjust seasoning with salt, pepper, and more lemon if needed. Cover and chill for 20–30 minutes.
- Toast the nuts in a dry skillet until golden, then fold into the salad, reserving some for garnish.
- Serve composed on butter lettuce leaves or toasted sourdough, garnished with nuts and herbs.
Notes
Store in an airtight container for up to 3 days. Keep crunchy toppings separate for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg