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Chicken Salad

Chicken Salad


  • Author: Kevin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A quick and versatile chicken salad recipe featuring tender cooked chicken, crunchy vegetables, fresh herbs, and a creamy plant-based mayonnaise dressing with bold, tangy flavors. Perfect for meal prep or a refreshing meal with customizable variations to suit any taste.


Ingredients

Scale

Chicken

  • 2 cups cooked chicken breast, shredded or diced

Vegetables

  • 1/2 cup celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup cucumber, diced
  • 1/2 cup bell peppers, diced

Herbs

  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh dill, chopped

Dressing

  • 1/2 cup plant-based mayonnaise
  • 2 tablespoons grape juice or apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika or cumin

Optional Mix-ins and Variations

  • 1/4 cup diced cucumbers, olives, cherry tomatoes, and a splash of grape juice with oregano (Greek style)
  • 1/4 teaspoon curry powder and 1/4 cup diced apples mixed with plant-based mayonnaise (Curried twist)
  • 1/4 cup corn kernels, black beans, chopped avocado, and juice of 1 lime (Southwest flair)
  • 1/4 cup toasted almonds or walnuts (Crunchy nuts)
  • 1/4 cup diced grapes or pineapple chunks with natural gelling agent-infused dressing (Fruity freshness)

Instructions

  1. Prep the Chicken: Start with cooked chicken, shredded or diced into bite-sized pieces. Use leftover roasted chicken, poached breasts, or canned chicken for convenience.
  2. Chop the Veggies and Herbs: Dice crunchy vegetables like celery, bell peppers, cucumber, and red onion finely. Roughly chop fresh herbs such as parsley, cilantro, and dill to release their fragrant oils and add brightness.
  3. Mix the Dressing: Combine plant-based mayonnaise with your choice of grape juice or apple cider vinegar, adding a pinch of salt, pepper, and your favorite spices like paprika or cumin to create a creamy but tangy dressing.
  4. Combine Ingredients: Gently fold the chicken, veggies, herbs, and dressing together until everything is well coated without losing the crunch of fresh elements. Add any optional mix-ins or variations if desired.
  5. Chill and Serve: For the best results, chill your chicken salad in the fridge for at least 30 minutes so the flavors meld wonderfully. Serve chilled or at room temperature.

Notes

  • Use room temperature chicken for easier blending and better texture.
  • Do not over-mix; stir gently to keep the salad light and prevent mushiness.
  • Adjust creaminess by adding dressing slowly and tasting as you go.
  • Fresh herbs brighten the whole dish and elevate the flavors.
  • Serve chilled for the most refreshing taste.
  • Sprinkle chopped nuts, herb sprigs, or a pinch of paprika on top as garnish.
  • Pair with toasted whole grain bread, crisp lettuce leaves, or quinoa for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing is not recommended due to texture changes in fresh vegetables and dressing.
  • Best enjoyed cold or at room temperature; no reheating necessary.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No cooking required
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: chicken salad, easy chicken salad, quick meal, plant-based mayonnaise, fresh herbs, crunchy vegetables, healthy salad, meal prep