A delicious chicken salad recipe that is sure to become your family’s favorite!
Sometimes doesn’t chicken salad just hit the spot?
It’s especially tasty in the hot summer months (93 degrees here). Ya know, when it is sweltering hot and you want a delicious meal but not one that is necessarily cooked?
This chicken salad recipe is so yummy. It has a tad of sweetness, a bit of crunch, and an overall great taste!
It’s a great recipe to prepare beforehand to serve at a large social gathering. You can dress it up on a bed of lettuce on a fancy platter as seen at our Relief Society Activity. Or serve it at a potluck straight out of the bowl for friends to enjoy how they please.
The chicken salad recipe can be whipped up and served immediately. But it does enhance the taste if the mixture has some time to sit so the flavors can combine. An hour is sufficient but preparing the recipe the night before works great too! And it’s one less thing you need to worry about.
You can cook the chicken and then shred it… but I cheat sometimes and resort to using canned chicken. I know! I know! Horrible! But with four little ones running around, sometimes things need to be simplified when possible. For everyone’s sanity. I also use canned chicken in my creamy baked taquitos recipe sometimes. Shhh! Don’t tell anyone! 🙂
Is your mouth watering yet? Mine is!
Just look at all that tasty goodness!
Yum Yum Chicken Salad
Ingredients
- 4 cups shredded chicken
- 1 cup thinly sliced almonds
- 3 stalks celery diced
- 3 green onions diced
- 1 cup seedless grapes quartered or halved – red grapes at more color!
- 2 tbsp dill fresh or dried
- 1 tbsp parsley fresh or dried
- 1 cup mayonaise
- 1 tbsp Dijon mustard
- 1 lemon's juice
- 1/2 tsp salt add more if needed
- ground pepper
Instructions
- Stir together chicken, almonds, celery, green onions, grapes, dill, and parsley in a large bowl.
- Mix the remaining ingredients (mayonnaise, mustard, lemon juice, salt and pepper) in a medium bowl.
- Add the mayo mixture to the chicken mixture and stir until well combined.
- Cover and refrigerate for at least one hour.
- Serve and enjoy on a yummy croissant or a crisp bed of lettuce. Either way it will be devoured!
Hope you enjoy! And don’t forget to pin the recipe so you know where to find it again and again!
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