Best Ever Chicken Salad
A light and creamy chicken salad featuring tender bite-sized chicken pieces, crunchy celery, tangy pickles, and a refreshing lemon-mustard dressing. Perfect for a versatile meal that can be served on lettuce, crackers, or in a sandwich.
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.
Notes
For added crunch, consider topping with sliced almonds or sunflower seeds.
Nutrition
Calories: 180kcal
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