Ingredients
- Cooked chicken breast: 3 cups, diced or shredded
- Celery: ¾ cup, finely diced
- Grapes: 1 cup seedless, halved
- Red onion: ¼ cup finely chopped (optional)
- Fresh parsley: 2 tbsp, chopped
- Mayonnaise: ½ cup
- Dijon mustard: 1 tbsp
- Lemon juice: 1 tsp
- Salt and pepper: To taste
Instructions
- In a large bowl, combine the cooked chicken, celery, grapes, red onion, and parsley.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture and gently fold to combine.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Use full-fat mayonnaise for a richer texture.
- Poached or roasted chicken breast works best for this recipe.
- Chill the salad before serving to allow flavors to meld.
- Add a handful of slivered almonds or walnuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (if poaching chicken)
- Category: Salad
- Method: Mixing + Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 55 mg