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Crunchy and Creamy Chicken Salad

Crunchy and Creamy Chicken Salad
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast diced
  • 1/2 cup celery finely chopped
  • 1/2 cup red bell pepper diced
  • 1/2 cup green onions sliced
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup pecans chopped (optional)
  • 1/4 cup fresh parsley chopped (for garnish)

Equipment

  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Serving spoon
  • 1 salad plate

Method
 

  1. In a large mixing bowl, combine the diced cooked chicken breast, chopped celery, diced red bell pepper, and sliced green onions.
  2. In a separate smaller bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, black pepper, and salt until smooth and well combined.
  3. Pour the dressing over the chicken and vegetable mixture in the large bowl. Stir gently until all ingredients are evenly coated with the dressing.
  4. If using, fold in the chopped pecans for an added crunch.
  5. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
  6. Serve the salad on a bed of greens or in a sandwich, garnished with fresh parsley.

Notes

Storage & Reheating:
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so there’s no need to reheat; simply enjoy as is!
Variations:
- Substitute rotisserie chicken for an easier prep.
- Add diced apples or grapes for a sweet touch.
- Use Greek yogurt instead of mayonnaise for a healthier version.
- Incorporate avocado for a creamy richness.
- Spice it up with a dash of hot sauce or cayenne pepper.