A versatile chicken salad that can be tailored to various tastes. It includes options for creamy, low-calorie, and grilled versions with various add-ins such as grapes, avocado, and spices.
Ingredients
Scale:
2 cups cooked chicken, shredded
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
1/2 cup red grapes, halved
1/4 cup celery, finely chopped
1/4 cup red onion, diced
1 avocado, diced
1 tablespoon fresh dill or parsley
Optional: a pinch of cayenne pepper
Instructions
Begin by cooking the chicken if it's not pre-prepared. Poach, grill, or bake at 375°F (190°C) until fully cooked, about 20-25 minutes. Let cool, then shred.
In a large mixing bowl, combine mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth. Season with salt and pepper.
Add the shredded chicken to the bowl and mix until well-coated with the dressing.
Incorporate grapes, celery, red onion, and avocado. Stir gently to avoid mashing the avocado.
Fold in fresh dill or parsley. Sprinkle a small pinch of cayenne pepper if desired.
Refrigerate the chicken salad for at least 30 minutes before serving.
