Description
A flavor-packed chicken salad that combines tender chicken with crisp vegetables, tangy dressing, and a unique blend of seasonings.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup celery, finely diced
- 1/2 cup red onion, finely minced
- 1/3 cup sweet pickle relish
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- 1 cup red grapes, halved
- 1/2 cup toasted pecans, roughly chopped
- 2 hard-boiled eggs, chopped
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Place chicken breasts in a large pot, covering with water. Add bay leaves, salt, pepper, and olive oil. Bring to a gentle boil, then simmer until the chicken reaches 165°F, about 15-20 minutes. Cool and shred the chicken.
- Finely dice celery and red onion, chop fresh herbs, halve grapes, and chop pecans.
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, honey, apple cider vinegar, garlic powder, onion powder, and paprika. Season with salt and pepper.
- In a large mixing bowl, combine shredded chicken, celery, red onion, pickle relish, fresh herbs, grapes, and chopped eggs. Pour dressing over and gently fold until coated.
- Fold in toasted pecans just before serving. Adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
Notes
For enhanced flavor, don’t overcook the chicken and use a mix of white and dark meat. Customize with different fruits or nuts as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg