This chicken salad recipe is a delightful mix of flavors and textures, perfect for a light lunch or dinner. The poached chicken is tender and juicy, complemented by the creamy dressing and crunchy almonds. The addition of fresh herbs and optional ingredients like grapes or cranberries adds a refreshing twist. Serve it in lettuce cups, over greens, or as a sandwich for a versatile and satisfying meal.
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Place chicken breasts in a pot, cover with broth, bring to a simmer, and cook until done. Let cool, then dice.
In a medium bowl, combine mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard (if using), salt, pepper, paprika or hot sauce (if using).
Add chicken, celery, red onion or shallot, toasted almonds, grapes or cranberries (if using), and fresh dill or tarragon.
Mix until combined and adjust seasonings.
Chill for 30 minutes.
Serve in lettuce cups, on greens, or as a sandwich. Garnish with herbs or paprika.
For extra flavor, use chicken broth to poach the chicken.
Toast the almonds beforehand to enhance their nutty flavor.
Chilling the salad allows the flavors to meld together for a better taste.
Use fresh herbs for a more vibrant and aromatic dish.
Adjust the consistency of the dressing by adding more mayonnaise or Greek yogurt as needed.
Can I use rotisserie chicken instead of poached chicken?
Yes, rotisserie chicken can be used as a convenient alternative to poached chicken.
Can I make this chicken salad ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Just give it a good mix before serving.
What can I substitute for mayonnaise?
You can use more Greek yogurt or a vegan mayonnaise alternative if preferred.
Can I make this recipe dairy-free?
Yes, simply omit the Greek yogurt or use a dairy-free yogurt substitute.
What are some serving suggestions for chicken salad?
Serve it in lettuce cups, over mixed greens, or as a filling for sandwiches or wraps.
