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Deli-Style Chicken Salad

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  1. In a large mixing bowl, combine the cooked chicken breast, diced celery, halved grapes, and toasted slivered almonds.
  2. 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.
  3. Pour the dressing over the chicken mixture and toss until everything is evenly coated.
  4. Taste and adjust the seasoning, if necessary, adding more salt and pepper to taste.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  6. 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.

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