Prepare the chicken: If not using pre-cooked chicken, poach, roast, or grill your chicken breasts until fully cooked. Let it cool slightly, then shred or dice into bite-sized pieces.
Mix the dressing: In a large bowl, combine the mayonnaise (or yogurt), Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until smooth.
Combine ingredients: Add the chicken, celery, red onion, nuts, and fruit (if using) to the bowl with the dressing. Gently toss until everything is evenly coated.
Chill (optional but recommended): Cover and refrigerate for at least 30 minutes to let the flavors meld together.
Serve: Garnish with fresh parsley or dill. Enjoy on sandwiches, wraps, crackers, or a bed of greens.
💡 Tips for the BEST Chicken Salad:
Use rotisserie chicken for a quick, flavorful option.
Adjust mayo or yogurt based on how creamy you like it.
Add a pinch of paprika or curry powder for a subtle kick.
For extra freshness, you can also mix in diced apples or cucumbers.
If you want, I can also give you a “restaurant-style” version that’s super creamy, slightly sweet, and has a perfect balance of crunch—this one always makes people ask for seconds.
