Chicken salad
Enjoy the perfect balance of rich flavors and healthy ingredients with this Chicken Salad recipe. Featuring tender chicken breasts simmered with aromatic bay leaves, and combined with a creamy dressing of mayonnaise, mustard, and lemon juice, this salad is elevated with tarragon, crunchy pecans, sweet dried cranberries, and a hint of onion. Ideal for a gourmet lunch or a light dinner, this dish brings a touch of elegance to your table.
- 02 Mar 2025
- Cook time 35 min
- Prep time 12 min
- 6 Servings
- 10 Ingredients
Chicken Salad is a delightful and refreshing dish that combines tender chicken, a flavorful dressing, and an appealing mix of dried cranberries and pecans. It's perfect for a light lunch or a satisfying dinner, offering a beautiful blend of textures and flavors that will impress your taste buds.
Ingredients:
Instructions:
- Place the chicken breasts in a medium-sized pot.
- Pour the chicken soup over the chicken breasts and add the bay leaf.
- Bring the soup to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer.
- Cook until the chicken is completely cooked through, about 20-25 minutes. The internal temperature should reach 165°F (75°C).
- Remove the pot from the heat and allow the chicken to cool in the broth. This helps keep the chicken moist.
- Once cooled, remove the chicken breasts from the broth. Discard the bay leaf.
- Use two forks or your hands to shred the chicken into bite-sized pieces. Set aside.
- In a large mixing bowl, combine the mayonnaise salad dressing, mustard, lemon juice, and tarragon.
- Mix well until all ingredients are thoroughly incorporated.
- Add the shredded chicken to the bowl with the dressing.
- Add the finely chopped onion, dried cranberries, and chopped pecans.
- Gently fold the mixture until all ingredients are well combined and the chicken is evenly coated with the dressing.
- Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container.
- Chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Serve chilled on a bed of lettuce, in a sandwich, or with crackers. Enjoy your Chicken Salad!
Tips:
- Ensure the chicken breasts are cooked thoroughly before incorporating them into the salad.
- For extra flavor, toast the pecans lightly before adding them to the salad.
- If you prefer a sweeter salad, you can add more dried cranberries according to your taste.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Feel free to substitute the mayonnaise salad dressing with Greek yogurt for a lighter version of the dish.
Your Chicken Salad is now ready to enjoy! This versatile dish can be served on a bed of greens, in a sandwich, or simply on its own. The combination of juicy chicken, tangy dressing, and the crunch of pecans and cranberries makes for a delicious and memorable meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 0.67g | 2% |
| Sugar 3.21g | 3% |
| Fat | |
| Fat 10g | 11% |
| Saturated 1.53g | 5% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 100mg | 19% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 12mg | 76% |
| Vitamin B6 0.98mg | 58% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 1.33mg | 1% |
| Vitamin E 0.99mg | 7% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 14mg | 1% |
| Copper, Cu 0.15mg | 16% |
| Iron, Fe 0.77mg | 7% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 500mg | 15% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 280mg | 18% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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