Chicken salad with celery
Discover a delightful Chicken Salad recipe featuring tender chicken breasts mixed with dried basil, fresh celery, and a creamy mayonnaise dressing. Perfect for a satisfying lunch or light dinner, this easy-to-make dish brings a burst of savory flavors with dried parsley and a touch of black pepper. Ready in minutes and ideal for meal prep!
- 10 Mar 2025
- Cook time 25 min
- Prep time 12 min
- 4 Servings
- 7 Ingredients
Chicken salad with celery is a refreshing and protein-packed dish that's perfect for lunch or a light dinner. This recipe combines tender chicken breasts with the aromatic flavors of dried parsley and basil, the crunch of fresh celery, and a creamy mayonnaise dressing. It's a simple yet flavorful dish that can be quickly prepared and enjoyed by the whole family.
Ingredients:
Instructions:
- Start by placing the chicken breasts in a large pot.
- Fill the pot with enough water to cover the chicken breasts.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let the chicken simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
- Remove the chicken from the pot and allow it to cool. Once cooled, chop the chicken into bite-sized pieces.
- While the chicken is cooling, finely chop the celery stalks.
- Peel and finely chop the onion.
- In a large mixing bowl, combine the chopped chicken, celery, and onion.
- Add 2 tbsp of dried parsley, 1 tbsp of black pepper, and 2 tsp of dried basil to the bowl.
- Add 1/2 cup of mayonnaise salad dressing to the bowl.
- Gently stir all ingredients together until well combined. Ensure that the mayonnaise coats the chicken and vegetables evenly.
- Taste the chicken salad and adjust the seasonings if necessary. You can add a little more black pepper or dried basil according to your preference. Optionally add some fresh parsley.
- For best results, cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together.
- Serve the chicken salad on a bed of lettuce, in a sandwich, or enjoy it as is.
Tips:
- Cook the Chicken Properly: Make sure to cook the chicken breasts thoroughly until they reach an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat and retains its juiciness.
- Cool the Chicken: Allow the chicken to cool completely before shredding or chopping it for the salad. This helps maintain the texture and prevents the mayonnaise from becoming too runny.
- Use Fresh Celery: For the best crunch, use fresh celery stalks. Make sure to wash them thoroughly and slice them thinly for even texture throughout the salad.
- Adjust Seasoning: Feel free to adjust the amount of black pepper, parsley, and basil to suit your taste preferences. A small taste test before serving can help you decide if additional seasoning is needed.
- Chill Before Serving: For best results, allow the chicken salad to chill in the refrigerator for at least an hour before serving. This helps the flavors meld together and enhances the overall taste.
- Serve with Options: Chicken salad can be served in various ways: on bread as a sandwich, with crackers as a snack, or on a bed of greens for a lighter meal.
In conclusion, chicken salad with dried basil and celery is a versatile and delicious dish that is easy to make and perfect for any occasion. By following these steps and tips, you'll create a flavorful and satisfying meal that can be enjoyed on its own, on a sandwich, or even served on a bed of greens. Enjoy your homemade chicken salad!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 2.55g | 7% |
| Sugar 4.08g | 4% |
| Fat | |
| Fat 13g | 15% |
| Saturated 2.44g | 8% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 200mg | 37% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.51mg | 39% |
| Vitamin B3 24mg | 144% |
| Vitamin B6 2.01mg | 118% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 3.25mg | 4% |
| Vitamin E 2.28mg | 15% |
| Vitamin K 80ug | 69% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 3.40mg | 31% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 1070mg | 32% |
| Selenium, Se 55ug | 99% |
| Sodium, Na 350mg | 24% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 260g | - |
| * 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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