Clean recipe · cooking.nytimes.com
Easy Chicken Salad
This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long.
Original recipe: cooking.nytimes.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 5 min
- Total:
- 20 min
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Ingredients
- ½ cup mayonnaise (see Tip)
- 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- Salt and pepper
- 3 cups diced cooked chicken breast
- ½ cup finely chopped celery (about 1 large stalk)
- ½ cup seedless grapes, quartered
- ½ cup toasted pecans, chopped (see Tip)
- ¼ cup minced red onion (about ¼ small onion)
- 2 tablespoons chopped fresh parsley
- Toasted bread, lettuce cups or crackers, for serving
Instructions
- In a large bowl, combine the mayonnaise, vinegar, mustard, ½ teaspoon salt and ¼ teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.
- Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.