In the summer I’ve come to rely on chicken salad as one of my main dishes. One night I’ll make a lot of grilled chicken or baked chicken, or roast a whole chicken, and the next night I use the leftovers to make chicken salad. Then we have the salad for lunch or dinner (or both) the next day. The recipe I use is more of a method, so I call it my 1-2-3 easy chicken salad recipe. It comes together with ease and makes a great dish every single time!
1-2-3 Chicken Salad Recipe
I'll make a lot of grilled chicken or baked chicken, and the next night I use the leftovers to make this chicken salad!
- cooked chicken: 2-3 cups (This can be leftover chicken from roast, grilled, or baked chicken.)
- mayonnaise: 2 tablespoons
- Greek yoghurt: ½ cup
- kosher salt: 1 teaspoon (or more to taste)
- freshly cracked black pepper: ½ teaspoon
- dried cranberries: ½ cup (Raisins, chopped dried apricots, halved grapes, or similar can be substituted.)
- salted peanuts: ½ cup (Toasted chopped walnuts, toasted slivered almonds, or similar can be substituted.)
- chopped parsley: 1 tablespoon (Basil, tarragon, or thyme can be substituted.)
Step 1: Add the chicken to a large bowl, and mix in the mayonnaise and yoghurt until the chicken is evenly coated.
Step 2: Add in the salt, pepper, cranberries, and peanuts and stir well.
Step 3: Finally, fold in the parsley. Serve on bread!
To store the chicken salad, keep it in a covered container or cover the bowl with plastic and keep refrigerated at all times.
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