2 cups cooked chicken breast, diced
1 cup celery, chopped
1/2 cup red onion, finely chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions:
Prepare the Ingredients: In a large bowl, combine the diced chicken, chopped celery, and finely chopped red onion.
Make the Dressing: In a small bowl, mix together the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
Combine and Mix: Pour the dressing over the chicken mixture and stir until well combined.
Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with fresh parsley if desired and serve on a bed of greens, in a sandwich, or with crackers.
2. Greek Yogurt White ChickeAn Salad
Ingredients:
2 cups cooked chicken breast, diced
1 cup Greek yogurt (plain or lightly seasoned)
1/4 cup mayonnaise
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup feta cheese, crumbled
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Certainly! Let’s explore a few more creative variations of white chicken salad to keep your meals exciting and diverse.
4. Southwest White Chicken Salad
Ingredients:
2 cups cooked chicken breast, diced
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Instructions:
Prepare the Ingredients: In a large bowl, combine the diced chicken, black beans, corn, red bell pepper, red onion, and fresh cilantro.
Make the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, olive oil, ground cumin, salt, and pepper.
Combine and Mix: Pour the dressing over the chicken mixture and stir until well combined.
Chill and Serve: Refrigerate for at least 30 minutes to let the flavors meld. Serve with tortilla chips, on a bed of lettuce, or in a wrap.
5. Curried White Chicken Salad
Ingredients:
2 cups cooked chicken breast, diced
1/2 cup celery, chopped
1/2 cup green grapes, halved
1/4 cup almonds, toasted and chopped
1/4 cup red onion, finely chopped
1/2 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon curry powder
1 tablespoon honey
Salt and pepper to taste
Instructions:
Prepare the Ingredients: In a large bowl, combine the diced chicken, celery, green grapes, almonds, and red onion.
Make the Dressing: In a small bowl, mix together mayonnaise, yogurt, curry powder, and honey. Season with salt and pepper to taste.
Combine and Mix: Pour the dressing over the chicken mixture and stir until everything is well coated.
Chill and Serve: Refrigerate for at least 30 minutes. Serve with naan bread, over a bed of greens, or in a pita pocket.
6. Mediterranean White Chicken Salad
Ingredients:
2 cups cooked chicken breast, diced
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Prepare the Ingredients: In a large bowl, combine the diced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
Combine and Mix: Pour the dressing over the chicken mixture and stir until well combined. Add fresh basil and gently mix.
Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve with pita bread, in a wrap, or as a side dish.
7. Asian-Inspired White Chicken Salad
Ingredients:
2 cups cooked chicken breast, shredded
1 cup shredded cabbage
1/2 cup shredded carrots
1/4 cup green onions, sliced
1/4 cup chopped cilantro
1/4 cup slivered almonds
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon grated ginger
Salt and pepper to taste
Instructions:
Prepare the Ingredients: In a large bowl, combine the shredded chicken, shredded cabbage, shredded carrots, green onions, and cilantro.
Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, salt, and pepper.
Combine and Mix: Pour the dressing over the chicken mixture and stir until well coated. Top with slivered almonds.
Chill and Serve: Refrigerate for at least 30 minutes. Serve with rice noodles, as a lettuce wrap, or on its own.
