Step 1: Cook and Shred the Chicken
Start by cooking your chicken. You can use boneless, skinless chicken breasts or thighs. Poach, bake, or grill them until fully cooked (internal temperature of 165°F/74°C). Once cooked, let the chicken cool slightly, then shred it using two forks or chop it into bite-sized pieces. For a time-saving hack, grab a rotisserie chicken from the store!
Step 2: Prepare the Creamy Base
In a large mixing bowl, combine 1/2 cup of mayonnaise (or mashed avocado for a healthier twist) with 1 teaspoon of Dijon mustard and a squeeze of fresh lemon juice. This creates a tangy, creamy base that ties all the flavors together.
Step 3: Add the Crunchy Veggies
Next, toss in 1/2 cup of diced celery and 1/4 cup of finely chopped red onion. These veggies add a refreshing crunch and a burst of flavor. If you’re not a fan of raw onion, you can soak the diced pieces in cold water for 10 minutes to mellow their sharpness.
Step 4: Mix in the Chicken
Add your shredded or chopped chicken to the bowl. Gently fold everything together until the chicken is evenly coated with the creamy mixture. Be careful not to overmix—you want to keep the texture light and chunky.
Step 5: Season to Perfection
Season your salad with salt and pepper to taste. For extra flavor, add a pinch of garlic powder, paprika, or fresh herbs like dill or parsley. If you like a bit of heat, a dash of cayenne pepper or hot sauce works wonders.
Step 6: Chill and Serve
Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. When you’re ready to serve, give it a quick stir and enjoy!
