Super Yummy Chicken Salad
Total Time
15 minutes
Prep Time
15 minutes
Cook Time
0 minutes
Rating
5 out of 5 stars
(9)
Ingredients
6 servings
- Chicken Salad Dressing:
- 1/2 cup plain Greek yogurt (I prefer 2% milkfat or higher)
- 1/4 cup mayo
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar (more or less to taste – and honey also works!)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Chicken Salad Base:
- 2 1/2 cups cooked chicken, cubed or diced (I use rotisserie chicken breast)
- 1 1/2 cups red grapes, sliced
- 1 cup finely diced celery (about 2-3 stalks)
- 1 cup roasted cashew halves and pieces
- Any extra seasonings you like (dried herbs, fresh herbs, salt and pepper, etc. – I typically add dried chives!)
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Preparation
Step 1
Dressing: Whisk the dressing ingredients until smooth. Taste and adjust, keeping in mind that it should taste salty/concentrated as it will distribute amongst all the other ingredients.
Step 2
Mix: Toss your mix-ins (chicken, grapes, celery, and cashews) with as much of the dressing as you like.
Step 3
Season: Taste, adjust, and zhuzh to your heart’s content. I usually stir in some freeze-dried chives and white pepper.
Step 4
You’re Done! Yum! Eat on a whole wheat wrap, lettuce wrap, sandwich, toast, dipped with crackers or just PLAIN! Delicious, cold, creamy, I love it. Store leftovers in an airtight container the fridge for up to 4 days.
Step 5
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Chef's notes
Dressing Amounts:
You may not need all of the dressing depending on how much creaminess you like – I typically have a few tablespoons left over and I save them to toss with the leftovers so they are freshly creamy again!
Herbs:
Fresh herbs work, but my complaint with them is that they don’t hold up as well in the fridge / after they get mixed in, which is why I like freeze dried herbs (in my case, I use chives).
White Pepper:
Regular freshly ground black pepper works just fine, but it darkens the color a bit with the black flecks and I care about these things so I go for the white pepper!
