Easy Chicken Salad
This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½cup mayonnaise
- 1tablespoon white wine vinegar
- ½teaspoon Dijon mustard
- Salt and pepper
- 3cups diced cooked chicken breast
- ½cup finely chopped celery (about 1 large stalk)
- ½cup seedless grapes, quartered
- ½cup toasted pecans, chopped (see Tip)
- ¼cup minced red onion (about 1/4 small onion)
- 2tablespoons chopped fresh parsley
- Toasted bread, lettuce cups or crackers, for serving
Instructions
Step 1
In a large bowl, combine the mayonnaise, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.Step 2
Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.