Description
Mediterranean Chicken Salad delights with crisp apple chunks and sweet grape bites, creating a refreshing melody of textures. Creamy dressing and tender chicken make this dish a perfect lunch companion for summer gatherings.
Ingredients
Scale
Protein:
- 3 cups (710 ml) cooked chicken, shredded or diced
Fruits and Vegetables:
- 1 cup (150 g) red or green grapes, halved
- 1 medium apple, diced (such as Honeycrisp or Granny Smith)
- 2 celery stalks, diced
Dressing and Extras:
- ½ cup (120 ml) mayonnaise
- ¼ cup (60 ml) Greek yogurt or sour cream
- 1 tablespoon (15 ml) Dijon mustard
- ¼ cup (30 g) chopped pecans or walnuts (optional)
- 2 tablespoons (30 ml) chopped fresh parsley (optional)
- 1 teaspoon (5 ml) honey (optional)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
- Craft a silky, tangy dressing by whisking mayonnaise, Greek yogurt, Dijon mustard, honey, salt, and pepper in a small mixing vessel until completely smooth and well-integrated.
- Dice the cooked chicken into uniform, bite-sized cubes to ensure consistent texture and easy eating.
- Slice grapes into halves, creating a burst of juicy sweetness throughout the salad composition.
- Core and chop apples into small, crisp pieces that will provide a refreshing crunch and balanced tartness.
- Finely mince celery to introduce a subtle, garden-fresh crispness and additional textural dimension.
- Roughly chop pecans to sprinkle throughout, adding a rich, nutty undertone and delightful crackle.
- Gently fold chopped parsley into the mixture, infusing the salad with a bright, herbaceous note.
- Drizzle the prepared dressing over the ingredients, using a light folding motion to coat every element without crushing the delicate components.
- Refrigerate the salad for a minimum of 30 minutes, allowing the flavors to harmonize and intensify.
- Serve thoroughly chilled, presenting a refreshing and sophisticated culinary experience.
Notes
- Enhance chicken tenderness by poaching or using leftover roasted chicken for deeper flavor profiles.
- Swap mayo with Greek yogurt or avocado for a lighter, healthier alternative that maintains creamy texture.
- Toast pecans briefly to intensify their nutty taste and add a delightful crunch to the salad.
- Prevent apple browning by tossing cut pieces in lemon juice, keeping the salad looking fresh and vibrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg