Classic Chicken Salad

• 2 cups cooked chicken breast, diced (ensure 165°F internal temperature)
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Optional: 1/2 cup grapes, halved

Steps

1. 1 Cook chicken breast until it reaches 165°F, then dice into bite-sized pieces.
2. 2 In a large bowl, combine mayonnaise and Dijon mustard.
3. 3 Add diced chicken, celery, red onion, and parsley to the bowl.
4. 4 Gently mix until all ingredients are evenly distributed.
5. 5 Season with salt and pepper to taste. Add grapes if using.
6. 6 Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Tips

• Use leftover grilled or roasted chicken to save time.
• For a lighter option, substitute Greek yogurt for half the mayonnaise.
• Toast some whole grain bread for a satisfying sandwich.
• Add nuts like almonds or walnuts for extra crunch.
• Experiment with dried cranberries for a sweet twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Do not freeze.

Serving Suggestions

• Serve on a bed of fresh greens.
• Pair with whole grain crackers or crostini.
• Enjoy in a pita pocket with sliced avocado.
• Add to a wrap with crisp lettuce and tomato.

FAQ