Chicken Salad Salad Recipe

Prepare chicken

If you don't have leftover cooked chicken, poach or roast 2 medium boneless skinless chicken breasts (about 1 to 1.25 lb raw) until internal temperature reaches 165°F (74°C). Cool slightly, then chop or shred to measure 3 cups. Alternatively use rotisserie chicken, removing skin and bones and shredding meat.

Dice vegetables and mix dressing

Finely dice the celery and mince the red onion. In a medium bowl combine 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon celery seed (if using). Whisk until smooth and taste; adjust salt/acid as needed.

Combine salad ingredients

Add the chopped chicken, diced celery, minced red onion, 2 tablespoons chopped fresh parsley, and 1/2 cup halved grapes or diced apple (if using) to the bowl with the dressing. Fold gently until everything is evenly coated. Stir in 1/4 cup toasted chopped walnuts or pecans if using. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Chill (optional)

For best flavor, cover and refrigerate the chicken salad for at least 30 minutes to allow flavors to meld. If serving immediately, proceed to assembly.

Prepare greens and garnishes: Wash and thoroughly dry the lettuce. Tear or chop into bite-sized pieces and place evenly on a large serving platter or divide among 4 plates (servings). Scatter cucumber slices and halved cherry tomatoes over the greens if using.

Portion chicken salad: Spoon approximately 3/4 to 1 cup of the prepared chicken salad onto the center of each plated bed of greens (adjust to preference). Alternatively, serve the chicken salad in a bowl alongside the greens so guests can assemble their own.

Finish and serve: Sprinkle a little extra chopped parsley and freshly ground black pepper over the top. Serve with lemon wedges on the side for an extra bright squeeze. Provide crackers or toasted bread if desired.