When it comes to versatile and nutritious meals, a chicken salad always tops the list.
It’s not only a fantastic way to incorporate lean protein into your diet but also an excellent canvas for creativity in the kitchen.
We’ll walk you through the steps to create a basic chicken salad that’s not only delicious but also incredibly easy to prepare.
Ingredients
- 2 large chicken breasts, preferably organic
- 1 carrot, cut in half
- 1/2 onion, peeled and cut in half again
- 4 cups low-sodium chicken or vegetable broth
- scant 1/4 cup mayonnaise
- scant 1/4 cup 2% plain Greek yogurt
- 1/2 tsp country Dijon mustard
- 1 tsp freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
1. Cook the Chicken
Season the chicken breasts with salt and pepper.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
2. Prepare the Salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and black olives (if using). Toss gently to mix.
3. Make the Dressing
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
4. Assemble the Salad
Add the sliced chicken on top of the salad mixture.
Drizzle the dressing over the salad.
Sprinkle crumbled feta cheese on top if desired.
5. Serve and Enjoy
Toss the salad gently to ensure everything is coated with the dressing.
Serve your basic chicken salad immediately, and enjoy a healthy and satisfying meal!
Is there anything more gustatorily satisfying than biting into something delicious that you’ve been craving and thinking about for weeks?
I’ll just go ahead and answer that question for you: No. No there is not.
Thus was the case with this chicken salad sandwich. I don’t know what exactly set it off, but a desire for chicken salad settled into my brain a little while ago and refused to budge until I had a homemade version sitting in front of me.
I’m not totally adverse to restaurant- or deli-made chicken salad, but they’re typically heavily laden with mayo, (which may or may not have been prepared with raw egg yolks), and then left to sit out for who-knows-how-long. Plus, traditional chicken salad includes celery, which I absolutely have an aversion to. Can’t stand it.
As with all homemade foods, you can control what does and does not go into your chicken salad. Think of this basic recipe as a foundation onto which you can build whatever kind of chicken salad you fancy. Toss in some grapes, chopped apple, fresh herbs, toasted pecans, curry powder, or – ugh – even celery if that’s your thing ;).
Served with a Kosher dill pickle spear and a handful of reduced fat Kettle Chips (ingredients: potatoes, safflower and/or sunflower oil, sea salt), this chicken salad sandwich hit the spot.
I ate it after the clean-up crew ripped up the tile floor in the powder room & the carpet in the basement from the pipe leak and before the washer and dryer were delivered & installed.
It was 20 minutes of bliss during a hectic day, and I’m already looking forward to the leftovers!
