why make this recipe
This chicken salad is quick, fresh, and easy. It uses simple ingredients you can find at any store. You can make it for lunch, a light dinner, or to bring to a picnic. It tastes good cold and keeps well.
introduction
This is a simple chicken salad with diced chicken, mayo, fruit, and nuts. It has a nice mix of creaminess, sweet fruit, and crunchy nuts. You can eat it on lettuce or in bread. The recipe is easy for cooks of any skill.
how to make Chicken Salad
- Cook and cool the chicken, then cut it into small pieces.
- Put the chicken in a large bowl.
- Add mayonnaise and yogurt if you use it. Mix until the chicken is coated.
- Add cranberries, diced apple, chopped pecans, and diced celery. Stir gently.
- Taste and add salt and pepper as needed.
- Serve right away or chill in the fridge for an hour to let flavors mix.
Ingredients :
2 cups cooked chicken, diced, 1/2 cup mayonnaise, 1/2 cup plain yogurt (optional), 1/2 cup cranberries, 1 apple, diced, 1/2 cup pecans, chopped, 1 celery stalk, diced, Salt and pepper to taste, Lettuce leaves or bread for serving
Directions :
In a large bowl, combine the cooked chicken, mayonnaise, yogurt (if using), cranberries, apple, pecans, and celery. Mix well. Season with salt and pepper to taste. Serve the chicken salad on a bed of lettuce or as a sandwich in bread.
how to serve Chicken Salad
- Serve on a bed of lettuce for a light meal.
- Make a sandwich with bread or a roll.
- Put it in a wrap for a quick lunch.
- Scoop it into hollowed tomatoes or cucumber boats for a fresh side.
how to store Chicken Salad
- Put the salad in an airtight container.
- Keep it in the fridge for up to 3 days.
- Do not leave it at room temperature for more than 2 hours.
- If you add bread, store the salad and bread separately to keep the bread from getting soggy.
tips to make Chicken Salad
- Use cooked chicken from a roast chicken or leftover chicken.
- Chop the apple small so it mixes well. Leave the skin on for color and fiber.
- Toast the pecans lightly for more flavor.
- Taste and add salt and pepper little by little.
- If you want it lighter, use only yogurt or less mayonnaise.
variation (if any)
- Add grapes instead of cranberries for a milder sweetness.
- Replace pecans with walnuts or almonds if you prefer.
- Stir in a teaspoon of lemon juice for brightness.
- Mix in chopped fresh herbs like parsley or dill for extra flavor.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.
Q: Can I make this salad ahead?
A: Yes. Make it a day ahead and store in the fridge. Stir before serving.
Q: Is it okay without yogurt?
A: Yes. Yogurt is optional. You can use only mayonnaise or mix with a little lemon juice.
Q: Can I freeze chicken salad?
A: No. Freezing changes the texture of the mayo and fruit. It is best kept in the fridge.
Q: How do I keep the apple from turning brown?
A: Toss the apple pieces with a little lemon juice before mixing them in.
Conclusion
For another simple version with clear steps, see Chicken Salad Recipe (Our Best Ever) | The Kitchn. You can also compare with a classic take at Classic Chicken Salad Recipe – Spend With Pennies.
PrintSimple Chicken Salad
This quick and refreshing chicken salad combines diced chicken, creamy mayo, and sweet fruits for a perfect meal or picnic dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, diced
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt (optional)
- 1/2 cup cranberries
- 1 apple, diced
- 1/2 cup pecans, chopped
- 1 celery stalk, diced
- Salt and pepper to taste
- Lettuce leaves or bread for serving
Instructions
- Cook and cool the chicken, then cut it into small pieces.
- Put the chicken in a large bowl.
- Add mayonnaise and yogurt if you use it. Mix until the chicken is coated.
- Add cranberries, diced apple, chopped pecans, and diced celery. Stir gently.
- Taste and add salt and pepper as needed.
- Serve right away or chill in the fridge for an hour to let flavors mix.
Notes
For a lighter version, use only yogurt or less mayonnaise. You can also substitute grapes for cranberries or use walnuts instead of pecans.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken salad, quick meal, picnic recipe, healthy salad
