Be sure to try my Italian Pasta Salad and my Ambrosia Salad recipes next!
BEST Chicken Salad Recipe
I know that it sounds a bit bold to call this the best chicken salad recipe, but, I do believe that it truly is. It has the best balance of flavors and textures that compliment each other perfectly. Serve this as a side dish at a Potluck or BBQ, or enjoy it as a sandwich in a lettuce or tortilla wrap, in a pita pocket, on some ciabatta bread, or simply with some basic sandwich bread!
What Makes It the BEST
The Chicken: The chicken is boiled gently in salted water (Pro Tip: Add 1-2 bouillon cubes to the water for even more flavor). Cooking the chicken gently ensures that it doesn’t become tough. Let it rest after being cooked to ensure the juices stay locked in, then dice it up. (You can also use leftover or rotisserie chicken.) The Dressing: You can use all mayo in this, or a combination of mayo and plain Greek yogurt. (The yogurt pairs really well with the grapes!) Wait for the chicken to fully cool before combining it with mayo to ensure the oil doesn’t separate. Also included in the mix is celery, lemon juice, Dijon mustard, salt/pepper, garlic salt, dried dill, and paprika. The Add-Ons: A hint of sweetness is obtained from grapes and dried cranberries, which also add a pop of color. Sliced toasted almonds add a nice crunch, and green onions add a great finish.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Gently boil the chicken until cooked through. Let the chicken rest, then dice once cooled. (Note: Leftover or rotisserie chicken may also be used.)
Combine the diced chicken, celery, mayo, lemon juice, Dijon, and seasonings. Chill until ready to serve. (At least 30 minutes.)
Add the sliced grapes, green onions, almonds, and cranberries. Stir to combine, then transfer to a clean serving bowl prior to serving if desired.
Make Ahead Method
You can prepare this salad up to 12 hours ahead of time and refrigerate. I recommend that you combine half of it as outlined in the instructions, then mix in the add-ons just before serving. This way the grapes won’t make it watery, the almonds will be crunchy, etc. You may choose to add 1/4 cup additional mayo (or plain Greek yogurt) just before serving as well, based on the consistency.
Storage
Store in an airtight container and refrigerate for up to 3 days.
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8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Serving Bowl
