Chicken salad is one of those timeless dishes that seems to evoke comfort and familiarity with every bite. It’s a versatile recipe that has been a staple in lunchboxes, picnics, and brunch spreads for decades. Whether you’re enjoying it as a light meal or serving it at a gathering, chicken salad offers a perfect blend of textures and flavors that appeal to everyone.
This particular chicken salad recipe holds a special place in my heart. It’s inspired by a cherished family recipe passed down through generations, with a few modern tweaks to keep it fresh and exciting. I still remember summer picnics with my family, where my grandmother would prepare this chicken salad and serve it on a bed of crisp lettuce. The combination of tender chicken, crunchy celery, and tangy pickles always made it a favorite. Over the years, I’ve adapted the recipe to suit my taste, opting for lighter ingredients while maintaining that classic flavor we all love.
In this version of the chicken salad, the focus is on simplicity and freshness. The light mayonnaise and reduced-fat sour cream provide a creamy base without being overly rich, while the fresh parsley and lemon juice add a burst of brightness. The choice between dill pickles and sweet gherkins allows for a personalized touch, depending on whether you prefer a tangy or slightly sweet note.
This recipe is not only delicious but also easy to prepare, making it perfect for busy days when you need a quick and satisfying meal. It’s also great for meal prep—make a batch at the beginning of the week, and you’ll have a healthy and tasty option ready to go. Whether you’re serving it as a main dish or a side, this chicken salad is sure to be a hit.
Ingredients
3/4 pound cooked skinless boneless chicken breasts, cut into bite-sized pieces
1/2 cup uncooked celery, finely diced
1/3 cup unsweetened dill pickles or sweet gherkins, finely diced
1/4 cup light mayonnaise
2 tablespoons reduced-fat sour cream
2 tablespoons fresh parsley, chopped
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Directions
1. Prepare the Chicken
Start by cooking the chicken breasts. You can use any method you prefer—baking, grilling, or poaching. For convenience, you might use rotisserie chicken or pre-cooked chicken breast strips. The key is to ensure the chicken is fully cooked, tender, and easy to cut into bite-sized pieces. Once cooked, allow the chicken to cool before cutting it into small cubes. This helps the chicken maintain its texture and makes it easier to mix with the other ingredients.
2. Dice the Vegetables
While the chicken is cooling, prepare your vegetables. Finely dice the celery and pickles (or sweet gherkins). The celery adds a delightful crunch, while the pickles contribute a tangy contrast. If you prefer a more subtle flavor, you might opt for sweet gherkins, which will add a hint of sweetness to the salad. Make sure the pieces are small and uniform for an even distribution throughout the salad.
3. Mix the Dressing
In a large bowl, combine the light mayonnaise and reduced-fat sour cream. The combination of these two ingredients creates a creamy yet lighter dressing. Add the Dijon mustard and fresh lemon juice to the bowl. The mustard adds a touch of tang, while the lemon juice brightens up the flavors. Season with salt and freshly ground black pepper to taste. Whisk the mixture until smooth and well combined.
4. Combine the Ingredients
Add the cooked chicken, diced celery, and pickles to the bowl with the dressing. Sprinkle in the chopped fresh parsley. The parsley not only adds a pop of color but also a fresh, herbal note that enhances the overall flavor of the salad. Gently mix all the ingredients together until everything is well coated with the dressing. Be careful not to overmix, as you want to maintain the integrity of the chicken pieces and vegetables.
5. Chill and Serve
Cover the bowl with plastic wrap or a lid and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill. If the salad seems too dry after chilling, you can add a little more light mayonnaise or sour cream to reach your desired consistency.
6. Serving Suggestions
This chicken salad is incredibly versatile. Serve it on a bed of crisp lettuce for a refreshing, low-carb option, or enjoy it with crackers for a crunchy, satisfying snack. For a heartier meal, try it in a sandwich or wrap, or even atop a slice of whole-grain bread. You can also serve it with a side of fresh fruit or a simple green salad for a well-rounded meal.
Variations and Substitutions
Additions: Feel free to customize the salad by adding other ingredients such as chopped apples for a touch of sweetness, or nuts like almonds or walnuts for added crunch. A handful of grapes or dried cranberries can also add a delightful contrast.
Herbs: If you don’t have fresh parsley on hand, you can substitute with other fresh herbs like dill, chives, or cilantro. Each herb will bring its unique flavor to the salad.
Dressing: For a different flavor profile, consider using Greek yogurt instead of sour cream. You can also experiment with flavored mustards or add a splash of hot sauce for some extra zing.
Dietary Adjustments: To make this recipe gluten-free, ensure that the mayonnaise and any other ingredients are certified gluten-free. For a dairy-free version, use a dairy-free mayonnaise and sour cream alternative.
Summary
The Best-Ever Chicken Salad is a testament to the beauty of simple, fresh ingredients coming together to create a dish that’s both comforting and versatile. The combination of tender chicken, crisp vegetables, and a light, creamy dressing offers a delightful balance of flavors and textures. It’s easy to prepare and perfect for a quick meal or a special occasion.
Whether you’re enjoying it with a side of crackers or as a filling in a sandwich, this chicken salad is sure to become a favorite in your recipe collection. Its adaptability allows you to make it your own, and the ease of preparation makes it a go-to option for busy days. So go ahead, give this recipe a try, and experience the joy of a classic dish made even better.
Best Ever Chicken Salad
Ingredients
- 3/4 pound cooked skinless boneless chicken breasts cut into bite-sized pieces
- 1/2 cup celery finely diced
- 1/3 cup unsweetened dill pickles or sweet gherkins finely diced
- 1/4 cup light mayonnaise
- 2 tbsp reduced-fat sour cream
- 2 tbsp fresh parsley chopped
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/2 tsp table salt
- 1/4 tsp freshly ground black pepper
Instructions
- Cook the chicken breasts using your preferred method (baking, grilling, or poaching). Allow to cool and cut into bite-sized pieces.
- Finely dice the celery and pickles or gherkins.
- In a large bowl, combine light mayonnaise, reduced-fat sour cream, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
- Add the chicken, celery, pickles, and parsley to the bowl with the dressing. Gently mix until all ingredients are well-coated.
- Cover and refrigerate for at least 30 minutes before serving. Adjust consistency with more mayonnaise or sour cream if needed.
