Description
A refreshing and versatile chicken salad featuring tender cooked chicken mixed with crunchy pecans, sweet grapes, crisp apple, and celery, all dressed in a creamy mixture of mayonnaise, Dijon mustard, lemon juice, and subtle spices. Perfectly chilled to meld flavors, this salad is ideal for sandwiches, crackers, or as a standalone light meal.
Ingredients
Scale
Chicken Salad
- 6 cups cooked chicken, deboned and coarsely chopped
- 1 cup pecans, coarsely chopped (optional)
- 1 cup seedless grapes, halved
- 1 Granny Smith apple, cored and diced
- 2 stalks celery, chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 lemon, juice only
- ¼ teaspoon celery salt
- ¼ teaspoon onion powder
Instructions
- Combine the Ingredients: In a large bowl, combine the cooked chicken, pecans, grapes, diced apple, and chopped celery to create the base of the salad.
- Mix the Dressing: Add the mayonnaise, Dijon mustard, lemon juice, celery salt, and onion powder to the bowl. Stir all the ingredients together vigorously until the mixture is well combined and every ingredient is evenly coated with the creamy dressing.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the chicken salad for at least 2 hours. This resting time allows the flavors to meld beautifully and ensures the salad is thoroughly chilled.
- Serve and Enjoy: After chilling, serve the chicken salad by spooning it onto crackers, celery sticks, croissants, or your preferred bread. It offers a deliciously versatile meal or snack option that balances sweet, tangy, and savory flavors.
Notes
- For a nut-free version, simply omit the pecans.
- Adjust the mayo and mustard amounts to achieve your desired creaminess and tanginess.
- The salad can be prepared a day ahead; just keep it covered and refrigerated.
- Use fresh lemon juice rather than bottled for the best flavor.
- To keep apples from browning, toss diced apple immediately in lemon juice before mixing.
