I don’t have a great story that accompanies this recipe. It’s chicken salad. It’s a favorite of my kiddos and if you like chicken salad, it could be a favorite of yours.
As always, please read through entire recipe and notes before starting.
Chicken Salad
This recipe is a favorite of ours and once you give it a try, I'm quite certain you'll be singing the same praises.
Ingredients
- FOR THE SALAD:
- 1 1/2 chicken breasts, cooked and diced OR shredded
- 1-2 tablespoons olive oil
- 1 medium apple (either Granny Smith or Red Delicious-see notes), cored and diced.
- 3 green onions, chopped
- 2 stalks celery, chopped
- 8 ounce can sliced water chestnuts, drained and chopped
- 2 ounces fresh spinach, cut into ribbons
- 1 1/2 cups grapes, halved (red or green-see notes)
- DRESSING:
- 1 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER
Pound out your chicken to an even thickness and drizzle with olive oil and season with the seasonings that you prefer. . .I go with salt, pepper, onion powder, garlic powder, and paprika.
Cook in a preheated oven for about 30 minutes or until the internal temperature reaches 165°. **see notes**
In a small mixing bowl, add all of the ingredients for the dressing.
- Mayo
- Sour Cream
- Garlic Powder
- Salt and Pepper
Mix well and adjust seasonings if needed.
In a large bowl, add all of the ingredients for the salad.
- Cooked Chicken
- Apple
- Green Onions
- Celery
- Water Chestnuts
- Spinach
- Grapes
Toss all salad ingredients together, then add dressing and mix well (this is a great time to use your hands). Refrigerate, then serve.
Notes
While I given you directions if you were using raw chicken breasts, you could also use a rotesserie chicken from your grocery store deli. You can also use thighs if you prefer. Your cook time will be longer if you go with thighs. Just be sure to check the internal temp.
When deciding on what apples and grapes I'm gonna use, I go opposite, If I get green apples, then I choose red grapes and vice versa. This is all about aesthetics and your taste preference. If you prefer green apples and green grapes and all that green doesn't bother you, tghen it doesn't bother me.
I always add a bit of lemon juice to my apples after I cut them-this will help slow down the browning process.
Feel free to use this recipe as a jumping off point. If there are ingredients you don't like, then don't use. If there are ingredients that you feel would elevate this salad, then toss them in.
Once you add the dressing, the salad is going to seem a bit loose. Stick it in the fridge for a bit and let it tighten up.
If the amount of mayo is too much for your waistline, feel free to substitute greek yogurt.
Canned tuna is a great substitute for chicken.
You can serve this up by itself or on a toasted croisssant.
This is another great lunchbox recipe and if you happen to have a great insulated thermos, you can pack it the night before and it should still be good and chilled by the time their lunch rolls around.
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