Chicken Salad Recipe
This Chicken Salad Recipe is a delightful blend of tender chicken, crunchy vegetables, and a creamy dressing that tantalizes your taste buds. Perfect for picnics or light lunches, this dish is not just a meal—it’s an experience. With easy prep and vibrant flavors, you’ll impress your guests and enjoy every bite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts, shredded
- 1 cup celery, chopped
- 1 cup red grapes, halved
- 1 cup plain Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper. Bake covered for about 25 minutes or until fully cooked. Let cool before shredding.
- Chop celery and halve grapes while the chicken cools.
- In a large bowl, mix Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Add shredded chicken, celery, and grapes to the dressing. Stir gently to combine.
- Season with salt and pepper to taste.
- Serve in lettuce wraps or on plates, drizzled with extra lemon juice if desired.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 9g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 70mg