Ingredients
Scale
- For the Chicken Salad:
- 3 cups cooked, shredded or finely diced chicken (about 1.5 lbs boneless, skinless chicken breasts, or a small rotisserie chicken)
- 1/2 cup mayonnaise (good quality, like Duke’s or Hellmann’s)
- 1/2 cup plain Greek yogurt (full-fat or 2% for best texture)
- 1 cup celery, finely diced (about 2 large ribs)
- 1/2 cup red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper, freshly ground
- For Serving (Choose Your Favorites):
- 48 sturdy crackers (like Triscuits, Ritz, or water crackers)
- 2 large English cucumbers, sliced into 1/2-inch thick rounds
- 1 head of Bibb or butter lettuce, leaves separated
- Mini bell peppers, halved and seeded
- Endive spears
- Mini croissants or puff pastry cups
Instructions
- Prepare the Chicken: If you are not using a pre-cooked rotisserie chicken, you’ll need to cook your chicken first. The best method for a tender result is poaching. Place boneless, skinless chicken breasts in a saucepan and cover with water or chicken broth. Add a bay leaf, a few peppercorns, and a pinch of salt. Bring to a gentle simmer (do not boil) and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the liquid and let it cool completely. Once cooled, shred the chicken using two forks or finely dice it. Pat the chicken dry with a paper towel to remove excess moisture—this is key to a non-watery salad.
- Create the Creamy Dressing: In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Whisk until the mixture is smooth and creamy. This two-part base gives you the classic richness of mayo with a refreshing tang from the yogurt.
- Incorporate the Aromatics and Herbs: Add the finely diced celery, minced red onion, chopped fresh dill, and chopped fresh parsley to the dressing. Stir well to combine. The celery and onion provide a crucial crunch, while the fresh herbs brighten up the entire dish.
- Combine Everything: Add the cooled, shredded chicken to the bowl with the dressing and vegetables. Sprinkle in the salt and freshly ground black pepper. Using a spatula or large spoon, gently fold everything together until the chicken is evenly coated. Be careful not to overmix, as this can break down the chicken and make the salad mushy.
- Chill for Flavor Meld: This step is optional but highly recommended! Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes, or up to 4 hours. This chilling time allows all the flavors to meld together, deepening the taste and creating a more cohesive, delicious salad.
- Assemble Your Bites: When you are ready to serve, take the chicken salad out of the refrigerator. Give it a final gentle stir. Spoon approximately one tablespoon of the chicken salad onto your chosen base—whether it’s a crisp cracker, a cool cucumber slice, or a delicate endive spear. Garnish with a sprinkle of paprika or an extra sprig of fresh dill for a beautiful presentation.
Nutrition
- Serving Size: One Normal Portion
- Calories: 55-75