Chicken Salad Grapes Celery (Print Version)
Juicy chicken, sweet grapes, celery and creamy dressing meld for a bright, flavorful salad or sandwich filling.
# Ingredients:
→ Main
01 -
2 cups (about 300 g) cooked chicken breast, chopped or shredded
02 -
1 cup (150 g) red seedless grapes, halved
03 -
2 celery stalks, finely diced
04 -
1/4 cup (35 g) red onion, finely chopped (optional)
05 -
1/4 cup (30 g) chopped toasted pecans or walnuts (optional)
→ Dressing
06 -
1/2 cup (120 g) mayonnaise
07 -
2 tablespoons (30 g) Greek yogurt or sour cream (optional, for tang)
08 -
1 teaspoon Dijon mustard
09 -
1 teaspoon freshly squeezed lemon juice
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon freshly ground black pepper
# Steps:
01 -
In a large mixing bowl, add cooked chicken breast, halved grapes, diced celery, red onion, and toasted nuts if using. Toss gently to distribute evenly.
02 -
In a separate small bowl, whisk together mayonnaise, Greek yogurt or sour cream if using, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
03 -
Pour the dressing over the chicken mixture. Gently fold until all ingredients are well coated and evenly mixed.
04 -
Taste and adjust seasoning with additional salt or pepper if needed.
05 -
Chill before serving for best flavor. Serve on sandwich bread, croissants, in lettuce wraps, or over mixed greens.
# Notes:
01 -
Replace mayonnaise entirely with Greek yogurt for a lighter variation.
02 -
Fresh herbs such as parsley or tarragon add bright flavor.
03 -
Substitute almonds for pecans or walnuts according to preference, or omit nuts to make nut-free.
04 -
For optimal freshness, consume within 2 days and store refrigerated in an airtight container.