This chicken salad combines the perfect balance of creamy, tangy, and crunchy elements, making it a versatile dish for any meal. The use of mayonnaise and sour cream provides a rich, luscious base, while the addition of Dijon mustard and lemon juice introduces a bright tang that lifts the flavors. With the crunch of celery and onions, and the optional sweetness of grapes and nuttiness of almonds, this chicken salad is both classic and exciting. Perfect for sandwiches, wraps, or served on its own, it’s an easy, delicious option for lunch or a light dinner.
Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, sliced thin
- 1/4 cup sweet pickles, chopped (or 1 tablespoon pickle relish)
- 1/4 cup almonds or walnuts, chopped (optional)
- 1/2 cup seedless grapes, halved (optional)
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions:
- Cook the Chicken: Start by cooking the chicken breasts until they are tender and fully cooked through. You can boil, bake, or use leftover rotisserie chicken. Allow it to cool before dicing or shredding it into bite-sized pieces. Aim for about 2 cups of chicken, but this can be adjusted based on preference.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and lemon juice. Whisk them together until smooth and creamy. This combination provides a tangy, slightly creamy base for the salad. Adjust the creaminess by adding more mayo or sour cream depending on your taste.
- Add Crunchy Ingredients: To the dressing, add the finely chopped celery, red onion, green onions, and sweet pickles (or relish). These ingredients provide a delightful crunch and a mix of sweet and tangy flavors. Mix everything well to ensure the dressing evenly coats the vegetables.
- Incorporate the Chicken: Add the diced or shredded chicken to the bowl with the dressing and vegetable mixture. Gently fold the chicken into the salad, ensuring all the pieces are well-coated.
- Optional Add-ins: For extra flavor and texture, you can add chopped almonds or walnuts for a nutty crunch, and halved seedless grapes for a sweet contrast. These ingredients are optional but add depth and a unique twist to the classic recipe.
- Season and Garnish: Season the chicken salad with salt and pepper to taste. If desired, garnish with freshly chopped parsley or dill for a fresh, herbaceous flavor.
- Chill and Serve: Cover the chicken salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve chilled on a bed of lettuce, in a sandwich, with crackers, or in a wrap. It pairs beautifully with fresh fruit or a side of mixed greens.
