Description
This quick, creamy chicken salad is full of crunch from fresh vegetables and is perfect for lunch or a light dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1 cup bell peppers, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: chopped herbs (parsley or dill) for garnish
Instructions
- In a large bowl, combine the shredded chicken, celery, red onion, and bell peppers.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture and stir until everything is well-coated.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for later use. Enjoy your creamy chicken salad!
Notes
Use cold cooked chicken for best texture. Dice vegetables small so every bite has a mix of flavors. Chill the salad for 30 minutes to let flavors blend.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg