Chicken salad is a versatile dish that can be made in many different styles, from creamy and rich to fresh and healthy. This very detailed recipe creates a large, flavorful chicken salad packed with tender chicken, crunchy vegetables, creamy dressing, herbs, and balanced seasoning. It can be served as a sandwich filling, wrapped in flatbread, placed over lettuce, or eaten on its own.
Ingredients
For the Chicken
1.5 kilograms boneless chicken breast or chicken thighs
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons olive oil
4 cups water or chicken broth
For the Salad Base
2 cups celery finely chopped
1 large cucumber finely diced
1 large red onion finely chopped
1 cup green onions sliced
1 large carrot grated
1 red bell pepper diced
1 yellow bell pepper diced
1 cup sweet corn boiled
1 cup green peas boiled
1 green apple diced into small cubes
1 cup red grapes sliced in half
1/2 cup fresh parsley chopped
1/4 cup fresh dill chopped
1/4 cup fresh cilantro chopped
For the Creamy Dressing
2 cups mayonnaise
1 cup thick yogurt
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white vinegar
2 teaspoons honey
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon chili flakes
Optional Additions
1 cup roasted almonds chopped
1 cup walnuts chopped
1/2 cup raisins
1/2 cup dried cranberries
1 avocado diced
2 boiled eggs chopped
1 cup cooked pasta
1 cup shredded cheddar cheese
Preparation of Chicken
Wash the chicken and pat it dry with paper towels. Place the chicken in a large bowl and season with salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasoning thoroughly over every piece.
Heat olive oil in a large pan over medium heat. Add the chicken and cook for about 5 minutes on each side until lightly golden. Pour in the water or chicken broth, cover the pan, and let the chicken cook slowly for 20 to 25 minutes until completely tender.
Remove the chicken from the pan and allow it to cool completely. Once cooled, shred the chicken using two forks or chop it into very small bite-sized cubes according to your preference.
Preparation of Vegetables and Fruits
Wash all vegetables and fruits carefully. Chop the celery into small pieces so every bite has crunch. Dice the cucumber finely to avoid excess water. Finely chop the red onion and green onions. Grate the carrot using a medium grater. Dice the bell peppers into small colorful cubes.
Slice the grapes in half and dice the green apple just before mixing so it stays fresh. Chop the herbs finely because fresh herbs give the salad a strong homemade flavor.
Preparation of Dressing
In a large mixing bowl add mayonnaise, yogurt, Dijon mustard, lemon juice, vinegar, honey, sugar, salt, black pepper, garlic powder, oregano, parsley, and chili flakes.
Whisk everything together until smooth, creamy, and fully combined. Taste the dressing and adjust seasoning if needed. Add more lemon juice for freshness or more honey for sweetness.
Combining the Salad
In a very large bowl place the shredded chicken. Add celery, cucumber, onion, green onions, carrot, bell peppers, corn, peas, apple, grapes, parsley, dill, and cilantro.
Pour the dressing over the mixture slowly while stirring gently. Mix carefully so the chicken and vegetables stay intact but become evenly coated.
Add optional ingredients such as almonds, walnuts, raisins, cranberries, avocado, boiled eggs, pasta, or cheese if desired. Stir again gently.
Cover the bowl and refrigerate the salad for at least 1 hour before serving. Chilling helps the flavors blend together beautifully.
Serving Suggestions
Serve the chicken salad cold with toasted bread, croissants, pita bread, crackers, lettuce cups, or rice. It can also be used as filling for sandwiches and wraps. Garnish with extra herbs or cracked black pepper before serving.
Storage Instructions
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving because the dressing may settle slightly during storage. Do not freeze because the creamy dressing can separate after thawing.
Extra Flavor Variations
For a spicy version add chopped jalapeños and extra chili flakes.
For a healthier version reduce mayonnaise and increase yogurt.
For a sweet flavor add pineapple chunks or mango cubes.
For a smoky taste use grilled chicken instead of boiled chicken.
For a Mediterranean style add olives and feta cheese.
For an Asian-inspired version add sesame oil and toasted sesame seeds.
This large chicken salad recipe is rich, creamy, crunchy, fresh, and suitable for family meals, parties, picnics, lunch boxes, and gatherings.
