Lina Vexley has always found comfort in a fresh, vibrant chicken salad. One sunny afternoon, after a long week of work, Lina wanted something quick, nutritious, and full of flavor. She decided to prepare a chicken salad, using leftover roast chicken, crunchy vegetables, and a tangy dressing. The moment she took her first bite, she knew she had found a recipe that was not only delicious but also incredibly versatile. It became one of her go-to recipes for any occasion, whether it was a light lunch, a picnic, or a quick dinner. Today, Lina shares this crowd-pleasing recipe with you.
Chicken Salad Recipe in WP Recipe Maker Format
Chicken Salad
Equipment
- Mixing Bowl
Ingredients
- 2 cups cooked chicken breast shredded
- 1 cup celery chopped
- 1 cup grape tomatoes halved
- 1/2 cup red onion diced
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large mixing bowl, combine the shredded chicken, chopped celery, halved grape tomatoes, and diced red onion.
- In a separate bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and toss gently to combine until everything is well coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to marinate.
- Before serving, give the salad a quick toss and enjoy!
Notes
Nutrition
How to Make Chicken Salad
Start by cooking the chicken breast and shredding it into small pieces. You can use leftover chicken or cook it fresh by boiling or grilling it. Once the chicken is ready, place it in a large mixing bowl. Add the chopped celery, halved grape tomatoes, and diced red onion to the bowl. This combination of fresh vegetables adds crunch and flavor to the salad.
In a separate bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and freshly ground black pepper. The dressing should be smooth and well-mixed. Pour this dressing over the chicken mixture and toss everything gently to ensure it’s evenly coated.
For the best flavor, cover the chicken salad and refrigerate it for at least 30 minutes. This allows the ingredients to marinate and the flavors to meld together. When you’re ready to serve, give the salad a quick toss to redistribute the dressing. You can serve it as a sandwich filling, on a bed of greens, or as a standalone dish.
This chicken salad is perfect for lunch or a light dinner and can easily be made ahead for picnics or meal prep. Feel free to add extras like nuts, dried cranberries, or fresh herbs for added texture and flavor.
Conclusion
Lina Vexley’s chicken salad recipe is a quick, easy, and healthy meal that can be customized to your taste. The creamy dressing, paired with fresh vegetables and tender chicken, creates a balanced dish that’s both satisfying and refreshing. Whether you’re making it for lunch, dinner, or a picnic, this chicken salad will be a hit with everyone. It’s the perfect recipe for a light and flavorful meal that doesn’t compromise on taste.