Recipe Directions
- In a large mixing bowl, combine the cooked chicken breast, diced celery, halved grapes, and toasted slivered almonds.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, dried dill, salt, and pepper until smooth and well combined.
- Pour the dressing over the chicken mixture and toss until everything is evenly coated.
- Taste and adjust the seasoning, if necessary, adding more salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve the Chicken Salad chilled, garnished with additional toasted slivered almonds and fresh dill, if desired.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Cutting board
- Chef’s knife
- Large spoon or spatula
How to Store Leftovers
If you have any leftover Chicken Salad, store it in an airtight container in the refrigerator for up to 3 days. Be sure to give it a good stir before serving, as the dressing may separate slightly during storage. Enjoy it chilled straight from the fridge or let it come to room temperature for a few minutes before serving.
Serving Suggestions
Chicken Salad is delicious on its own, but you can also serve it in a variety of ways. Enjoy it spooned onto a bed of lettuce or mixed greens for a light and refreshing salad, or use it as a filling for sandwiches, wraps, or pita pockets. For added crunch, serve it with a side of crackers or toasted bread slices.
