4cupscooked, shredded (or small chopped) chicken (see note)
1cupsmall diced celery
1cupred grapes, halved or quartered
½cupchopped slivered almonds or cashews
2-3tablespoonsfinely diced green onions or chives
2tablespoonschopped fresh parsley
1tablespoonfreshly squeezed lemon juice or red wine vinegar
½teaspooncoarse, kosher salt (use a bit less for table salt)
⅛teaspoonblack pepper, I use coarsely ground
Salt and pepper, to taste
Combine all of the salad ingredients in a large bowl.
Whisk together all of the dressing ingredients until smooth.
Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.
Refrigerate until ready to serve.
Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.
Chicken: A rotisserie chicken works great here. Otherwise, here's a great method for cooking chicken for recipes like this. Another option is to throw a couple chicken breasts in an electric pressure cooker with 1-2 cups chicken broth, salt and pepper, and cook for 8-10 minutes high pressure. Naturally release pressure for 10 minutes, then quick release remaining pressure. Drain liquid and shred chicken to use in recipe. Dressing: the flavors of the dressing get better with time so while the chicken salad can be served right away, it tastes better if it is refrigerated for 1-2 hours. The dressing can be made ahead several days in advance. Adaptable: this recipe is very adaptable. Leave out ingredients (like nuts) if you can't eat them/don't like them, or add in others that you like (dried cranberries, drained mandarin oranges, etc).