Ultimate Chicken Salad
A creamy, nutritious chicken salad with tender chicken breast, fresh grapes, crunchy almonds, and herbs, perfect for meal prep and family gatherings.
Ingredients
Main Ingredients
- 2 pieces Boneless skinless chicken breasts Provides lean protein for a hearty base.
- 1 cup Red grapes Adds sweetness and a burst of juicy flavor.
- 2 ribs Celery ribs Lends a satisfying crunch and freshness.
- 4 pieces Green onions Adds mild onion flavor and color.
- 1 cup Mayonnaise Creamy binder that enhances flavor and texture.
- 1 tablespoon Dijon mustard Gives a tangy zing that balances the richness.
- 1/2 cup Sliced raw almonds Adds a nutty crunch and healthy fats.
- 2 tablespoons Fresh parsley Brightens the flavor with a touch of earthiness.
- 1 tablespoon Fresh tarragon Introduces a unique herbal note that elevates the dish.
- 1 tablespoon Lemon juice Provides acidity that brightens the overall flavor profile.
- to taste Kosher salt and freshly ground black pepper Enhances all the flavors perfectly.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and place the boneless skinless chicken breasts on a baking sheet.
- Season lightly with kosher salt and freshly ground black pepper. Bake for 25-30 minutes or until cooked through.
- While the chicken is baking, quarter the red grapes, dice the celery, and slice the green onions. Set aside.
- Once the chicken is done, let it cool for about 10 minutes before shredding or dicing into bite-sized pieces.
Cook/Assemble
- In a large mixing bowl, combine the cooled chicken, quartered grapes, diced celery, and sliced green onions.
- Add mayonnaise and Dijon mustard, stirring well to coat all ingredients evenly.
- Mix in sliced almonds, parsley, and tarragon.
- Squeeze lemon juice over the mixture and season to taste.
- Fold all ingredients together gently until well combined.
Serve
- Serve the chicken salad chilled or at room temperature.
- Optionally, serve on a bed of fresh greens or as a filling for sandwich wraps.
Notes
For best results, allow chicken to cool completely before mixing and consider substituting half of the mayonnaise with Greek yogurt for a lighter option.