Welcome to the ultimate guide for crafting a Great Chicken Salad that’s both satisfying and refreshing. This recipe combines tender chicken with a medley of flavors and textures, making it perfect for any occasion.
Chicken breasts are the star of the show, providing a lean and tender protein base. Cooking them until just done ensures they remain juicy and easy to shred. Mayonnaise and sour cream form the creamy backbone of the dressing, while Dijon mustard adds a subtle tanginess. A splash of lemon juice brightens everything up, and salt and black pepper bring out the flavors. Celery and red onion add a satisfying crunch and a touch of sharpness. Almonds provide an extra layer of crunch and a nutty undertone. Fresh parsley contributes a pop of color and freshness. Grapes and dried cranberries introduce sweetness, balancing the savory elements perfectly.
Serve this chicken salad on a bed of fresh greens for a light lunch, or pile it onto a crusty roll for a hearty sandwich. It also pairs wonderfully with a side of roasted vegetables or a simple tomato salad.
Start by placing the chicken breasts in a pot of boiling water. Let them cook for 15 to 20 minutes until they’re fully cooked through. While the chicken is cooking, prepare the rest of your ingredients. Once the chicken is done, set it aside to cool. This is a perfect time to get everything else ready.
In a large bowl, mix together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper. Stir until you have a smooth dressing. Taste it to make sure the seasoning is just right. Adjust as needed.
Once the chicken has cooled, shred it into bite-sized pieces. Add the shredded chicken to the bowl with the dressing. Then, toss in the celery, red onion, almonds, parsley, grapes, and cranberries. Mix everything until all the ingredients are well-coated with the dressing.
Transfer the salad to the refrigerator and let it chill for at least 30 minutes. This allows the flavors to meld together beautifully, making the salad even more delicious.
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