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
Scale
- 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