If you're looking for a quick lunch that's bursting with flavor and texture, this Crunchy Herb Chicken Salad is your answer. The combination of fresh herbs and a hint of citrus makes it stand out. Plus, it's a great way to use up leftover chicken!
The heart of this salad is the cooked chicken breast, which provides a lean source of protein. Celery adds a satisfying crunch and a hint of earthiness. Red bell pepper brings a sweet, crisp element, balancing the flavors. For a touch of sharpness, red onion is introduced in a finely chopped form. Fresh parsley and dill add a burst of herbal freshness. The creamy mayonnaise binds everything together, while a dash of lemon juice and Dijon mustard adds a zesty kick. Finally, slivered almonds are toasted to elevate that crunch factor, making every bite a joy.
This salad shines on its own but can be elevated further. Serve it on a bed of mixed greens for a light lunch or in a sandwich with whole grain bread for a heartier meal. For a low-carb option, scoop it into lettuce leaves for a refreshing wrap.
Start by shredding your cooked chicken breast into bite-sized pieces and placing them into a large mixing bowl. Add in the celery, red bell pepper, and red onion. Stir these together to ensure an even mix of textures.
In a separate smaller bowl, whisk together your creamy mayonnaise, tangy lemon juice, and a teaspoon of Dijon mustard. Season this dressing with a pinch of salt and a crack of pepper. Taste it β adjust the seasoning to your liking.
Pour the dressing over your chicken and vegetable mix. Use a spatula or large spoon to gently toss everything together, making sure each piece is well-coated.
Now, sprinkle in the chopped parsley and dill. These herbs are key, so donβt skimp on them! Give it another gentle mix to distribute the herbs evenly.
Lastly, add the toasted slivered almonds. Fold them in carefully to keep them from breaking. Serve the salad immediately for maximum crunch, or let it chill in the fridge for about an hour if you prefer it cold.