Chicken Salad with Grapes and Celery Recipe
This salad is popular in American lunchboxes and at picnics – pieces of chicken in a creamy dressing with crunchy celery and sweet grapes. The flavor is a bit like a mix between a vegetable salad and a sandwich spread, but lighter and more refreshing. It’s perfect as a filling for rolls, tortillas, or simply eaten from a plate with a slice of bread.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- chicken breast - 400 g
- grapes - 150 g
- celery stalks - 2 stalks
- walnuts - 40 g
- mayonnaise - 3 tablespoons
- plain yogurt - 3 tablespoons
- mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- oil - 1 tablespoon
Main Ingredient:
chicken
Preparation
- Cook the chicken breast in lightly salted water or steam it for about 15–20 minutes, until it is no longer pink in the center, then remove and let it cool completely.
- Cut the cooled chicken into small cubes or shred it into fibers with your fingers.
- Wash and dry the grapes, then cut them in half; you can cut larger ones into quarters.
- Wash the celery, trim the ends, and slice it into thin pieces.
- Roughly chop the walnuts, then place them in a dry pan and toast for 3–4 minutes over medium heat until fragrant, then set aside to cool.
- In a large bowl, mix the mayonnaise, yogurt, mustard, lemon juice, salt, and pepper until you get a smooth dressing.
- Add the chicken, celery, grapes, and walnuts to the bowl with the dressing and gently mix with a spoon so all the ingredients are evenly coated.
- Taste and, if needed, season with more salt, pepper, or lemon juice.
- Refrigerate the salad for at least 20–30 minutes to let the flavors meld, then serve chilled.
Storage
In fridge:
3 days
Freezing:
No
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Przed podaniem delikatnie wymieszaj, bo sos może się lekko rozwarstwić.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
