Description
A classic recipe for Chicken Salad that is easy to make and full of flavor! Make it with leftover chicken- a tasty way to repurpose it into a different meal!
Ingredients
Units
Scale
- 3 cups cooked chicken breast, chopped or shredded
- 1 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup flat-leaf parsley, chopped
- 1 tablespoon fresh tarragon leaves ( or try dill, basil or cilantro)
- 1 tablespoon capers, more if you like!
- 1/2 cup mayonnaise
- 1– 2 teaspoons dijon mustard
- 1 teaspoon vinegar- red wine vinegar, apple cider vinegar, or rice wine vinegar
- salt and pepper to taste
Serve over lightly dressed greens or make a sandwich with it. See variations above!
Instructions
- Cut or shred chicken into bite-sized pieces and place in a medium bowl.
- Add the rest of the ingredients and mix, incorporating all.
- Add salt and pepper to taste.
- Serve over simply dressed greens, or as a sandwich on toasted bread with lettuce and micro greens
Notes
The chicken salad will keep up to 4 days in the fridge.
Please read through the variations in the post above!
Nutrition
- Serving Size: 1 cup
- Calories: 359
- Sugar: 1 g
- Sodium: 550.8 mg
- Fat: 24.2 g
- Saturated Fat: 4.2 g
- Carbohydrates: 2.7 g
- Fiber: 0.8 g
- Protein: 32.8 g
- Cholesterol: 109 mg