Best Chicken Salad Recipe
This easy chicken salad comes together in just 20 minutes. There are endless possiblities of add-ons and toppings and many ways serve this classic dish!
Servings: 8
Calories: 316kcal
Equipment
- Large mixing bowl
- Small bowl
- Large spoon
- Fork
Ingredients
- 4 cup cooked and shredded chicken
- 3/4 cup grapes chopped into quarters
- 3/4 cup diced apples
- 1/4 cup chopped or sliced almonds optional
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tbsp sugar
- 1 dash curry
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Shred the cook cooked chicken. Make sure the chicken has cooled completely before mixing.
- Chop the apple, almonds (if using) and quarter the grapes.
- Toss the fruit and nuts with the chicken in a large mixing bowl. Stir them all together until evenly distributed.
- In a small bowl, make the dressing by stirring together the mayonnaise, sour cream, sugar, garlic powder, curry, pepper and lemon juice. Stir for a couple of minutes to be sure that all of the dressing ingredients are smooth and that the sugar has dissolved. Salt and pepper to taste.
- Pour the dressing over the chicken and fruit mixture. Use a large spoon to toss it all until the chicken is thoroughly covered and completely coated. Taste it to make sure it is well seasoned. If not, season with salt.
- Refrigerate for at least 2 hours or until the salad is thoroughly chilled. The flavors will be even better if you let the chicken salad refrigerate overnight.
- Garnish of chopped green onions. Serve with bread or on a bed of fresh salad greens.
Notes
- Makes 6-8 servings.
- Store the chicken salad in an airtight container in the refrigerator. It will keep for 4-5 days.
- To roast your own chicken breasts:
- Preheat the oven to 400° and line a baking sheet with aluminum foil.
- Place 4 large chicken breasts (they’ll cook best if they’re already at room temperature) on the foil and brush both sides generously with olive oil, then sprinkle them with salt and pepper.
- Place the pan in the oven and bake the chicken for 20-25 minutes.
- Remove them when they measure 160° on an internal thermometer, or the juices run clear when you pierce them with a fork.
- Allow the chicken to rest for 10-15 minutes, then shred it or cut into cubes.
- Let it cool completely before tossing with the fruit and dressing.
Nutrition
Calories: 316kcal | Carbohydrates: 10g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 179mg | Potassium: 237mg | Fiber: 1g | Sugar: 9g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg