Chicken Salad for Hangry People
This bright, herby chicken salad, punctuated by roasted nuts and juicy grapes, is perfect on its own. It is also the base for a light chicken salad sandwich.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- ½ cup (55g) walnuts or pecans
- 2 cups shredded chicken
- ½ cup (110g) mayonnaise or Greek yogurt
- 2 teaspoons Dijon mustard
- Juice of ½ lemon
- 1 cup (150g) halved red grapes or dried cranberries
- 2 chopped green onions
- 1 tablespoon chopped herbs such as parsley, dill, chives, and/or chervil
- Kosher salt and freshly-ground black pepper, to taste
Step by Step Instructions
Step 1
- In a small skillet, lightly toast the walnuts over medium-low heat for 3-4 minutes, watching closely to ensure they do not burn. Toss frequently with a wooden spoon to ensure that they toast evenly. Set aside to cool.
Step 2
- To a large mixing bowl, add the chicken, mayonnaise, mustard, lemon juice, grapes, green onions, and herbs. Stir to combine. Add nuts, and season to taste with salt and pepper. Serve on crackers as a snack, or on bread as a sandwich, adding any vegetables you desire.
