Ingredients
For the Chicken
- 2 cups cooked chicken, shredded or chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the Salad
- 2 cups cooked chicken
- ½ cup cucumber, finely chopped
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup sweet corn
- ¼ cup chopped fresh parsley
- ¼ cup chopped apple, optional
- 2 tablespoons chopped nuts, optional
For the Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Step-by-Step Instructions
1. Cook the Chicken
If you are starting with raw chicken, place chicken breasts in a saucepan and cover them with water. Add a little salt and bring the water to a gentle simmer.
Cook until the chicken reaches an internal temperature of 165°F (74°C). Remove it from the water and allow it to cool.
You can also use leftover roasted, baked, or grilled chicken.
2. Shred the Chicken
Once the chicken has cooled enough to handle, shred it with two forks or chop it into small bite-sized pieces.
Try to keep the pieces fairly small so that the chicken mixes evenly with the dressing and vegetables.
3. Prepare the Vegetables
Wash and finely chop the cucumber, celery, red onion, and parsley.
If using apple, cut it into small pieces. The apple adds a nice sweet and crunchy texture.
4. Make the Dressing
In a small bowl, combine:
- Mayonnaise
- Greek yogurt
- Lemon juice
- Mustard
- Garlic powder
- Salt
- Black pepper
Mix until smooth and creamy.
Taste the dressing and adjust the seasoning if needed.
5. Combine Everything
Place the chopped chicken in a large mixing bowl.
Add the cucumber, celery, red onion, corn, parsley, and optional apple and nuts.
Pour the dressing over the chicken mixture.
6. Mix Gently
Use a large spoon or spatula to gently mix everything together.
Make sure the dressing coats the chicken and vegetables evenly, but avoid crushing the vegetables.
7. Chill the Salad
Cover the bowl and refrigerate the chicken salad for about 30 minutes before serving.
Chilling gives the flavors time to blend together.
8. Serve
Serve your chicken salad in any of these ways:
- Over lettuce
- Inside a sandwich
- In a tortilla wrap
- With crackers
- On toasted bread
- In lettuce cups
- Alongside fresh vegetables
Helpful Tips
Use leftover chicken: This is a great recipe for using leftover cooked chicken.
Adjust the creaminess: Add more or less dressing depending on how creamy you like your salad.
Add fresh herbs: Parsley, dill, or coriander can add extra freshness.
Add crunch: Celery, cucumber, apple, sunflower seeds, or chopped nuts work beautifully.
For extra freshness: Add a little more lemon juice just before serving.
Storage
Store leftover chicken salad in a covered container in the refrigerator and keep it properly chilled. Because it contains cooked chicken and mayonnaise-based dressing, don’t leave it sitting at room temperature for long periods.
Enjoy your creamy, crunchy, homemade chicken salad! 🍗🥗
