Prepare to revolutionize your lunch game with this mouthwatering Chicken Salad recipe that's about to become your new obsession! Imagine tender, perfectly seasoned chicken breasts transformed into a creamy, crunchy delight that's so irresistible, you'll want to make it again and again. Whether you're looking for a quick meal prep option, a crowd-pleasing potluck dish, or simply a delicious way to elevate your sandwich game, this recipe is your ultimate culinary secret weapon.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup celery, chopped
- 1/4 cup grapes, halved (optional)
Instructions
- Begin by gathering all your ingredients: 4 boneless chicken breasts, salt, pepper, olive oil, mayonnaise, Dijon mustard, chopped celery, and halved grapes (if using).
- Preheat your oven to 375°F (190°C) to prepare for cooking the chicken.
- While the oven is heating, season both sides of the chicken breasts generously with salt and pepper.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet.
- Sear the chicken for about 4-5 minutes on each side until they are golden brown. This will help to lock in the flavors and moisture.
- Once the chicken is browned, transfer the skillet to the preheated oven. Bake for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring moist chicken.
- After resting, slice the chicken breasts into bite-sized pieces or shred them using two forks, depending on your preference for the salad.
- In a large mixing bowl, combine the cooked chicken, 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1/4 cup of chopped celery, and the halved grapes (if using).
- Gently mix all the ingredients together until the chicken is well coated with the mayonnaise and mustard, and the celery and grapes are evenly distributed.
- Taste the chicken salad and adjust seasoning with additional salt and pepper if needed.
- Serve the chicken salad on a bed of greens, in a sandwich, or in a wrap. Enjoy your delicious homemade chicken salad!
Tips
- Temperature is Key: Always ensure your chicken reaches an internal temperature of 165°F to guarantee food safety and optimal juiciness.
- Resting Matters: Let your chicken rest for 5 minutes after cooking to allow juices to redistribute, keeping the meat tender and flavorful.
- Customize Your Salad: Feel free to experiment with add-ins like toasted nuts, dried cranberries, or fresh herbs to make the recipe your own.
- Chill for Better Flavor: For best results, refrigerate the chicken salad for 30 minutes before serving to allow the flavors to meld together.
- Storage Tip: This chicken salad will keep in the refrigerator for 3-4 days when stored in an airtight container, making it perfect for meal prep.
- Texture Trick: For extra crunch, consider adding diced apples or toasted almonds to your chicken salad.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 130mg
