Chicken Salad Recipe

Name: Crafty Crab Panama City LLCs Chicken Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups Cooked chicken, shredded or diced; 1 cup Celery, thinly sliced; 1 cup Red seedless grapes, halved; 0.25 cup Red onion, finely chopped; 0.5 cup Toasted pecans or walnuts, roughly chopped; 2 tbsp Fresh parsley, chopped; 1 tsp Lemon zest; 0.5 tsp Salt; 0.25 tsp Black pepper, freshly ground; 0.5 cup Mayonnaise; 0.25 cup Plain Greek yogurt; 1 tsp Dijon mustard; 1 tsp Honey; 1 tbsp Fresh lemon juice; 1 tsp Apple cider vinegar; 0.25 tsp Garlic powder; 0.25 tsp Salt (for dressing); 0.125 tsp Black pepper (for dressing); 4 cups Mixed salad greens or lettuce leaves; 8 pieces Crackers, croissants, or sandwich bread

Inspired by Crafty Crab Panama City LLC

Time30m

Serves4

Make Chicken Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

3 cups Cooked chicken, shredded or diced

1 cup Celery, thinly sliced

1 cup Red seedless grapes, halved

1/4 cup Red onion, finely chopped

1/2 cup Toasted pecans or walnuts, roughly chopped

2 tbsp Fresh parsley, chopped

1 tsp Lemon zest

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Dressing

1/2 cup Mayonnaise

1/4 cup Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Honey

1 tbsp Fresh lemon juice

1 tsp Apple cider vinegar

1/4 tsp Watkins garlic powder

1/4 tsp Salt (for dressing)

1/8 tsp Black pepper (for dressing)

To serve (optional)

4 cups Mixed salad greens or lettuce leaves

8 pieces Crackers, croissants, or sandwich bread

Method

Salad

Prepare chicken

If not already cooked, poach or roast 1.25 to 1.5 lb boneless chicken breasts or thighs until internal temperature reaches 165°F (74°C). Cool, then shred or dice to measure 3 cups. Alternatively use rotisserie chicken, remove skin and bones, and shred.

Thinly slice 1 cup celery and halve 1 cup grapes. Finely chop 1/4 cup red onion and roughly chop 1/2 cup toasted pecans or walnuts. Chop 2 tablespoons parsley and zest 1 teaspoon lemon.

In a large mixing bowl combine the shredded chicken, celery, grapes, red onion, nuts, parsley and lemon zest. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine and set aside while you make the dressing so flavors meld.

Dressing

In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until fully emulsified and taste; adjust seasoning with more lemon, salt or honey as desired.

If you prefer a lighter dressing, thin with 1 to 2 tablespoons water or more lemon juice until desired consistency is reached.

Assemble & Serve

Pour the dressing over the prepared salad ingredients. Gently fold with a rubber spatula until everything is evenly coated, taking care not to break the grapes or over-mash the chicken. Start with about three-quarters of the dressing and add more if needed to reach preferred creaminess.

Taste and adjust final seasoning with additional salt, pepper or lemon juice. Chill for at least 15–30 minutes to let flavors meld, or serve immediately.

Serve the chicken salad on a bed of mixed greens, in sandwiches, on croissants, or with crackers. Leftovers will keep covered in the refrigerator for 3–4 days.