Description
A quick and easy no-cook chicken salad recipe, perfect for weeknight meals and versatile enough to use up leftovers.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 1/2 cup grapes, halved
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- In a large bowl, combine the shredded chicken, diced celery, diced red onion, and halved grapes.
- In a separate small bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper.
- Pour the dressing over the chicken mixture and gently stir until well-coated.
- Let it chill in the refrigerator for at least 30 minutes.
- Serve the salad over lettuce leaves.
Notes
This chicken salad keeps well in the fridge for up to 3-4 days. Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg