Chicken salad is a classic dish that’s versatile, quick, and always a crowd-pleaser. Growing up, my mom would often make a big batch of chicken salad on Sundays. It was her way of ensuring that there was something delicious and ready to eat as the week got busy. I remember coming home from school and grabbing a spoonful straight from the fridge—it was the perfect after-school snack.
The beauty of chicken salad lies in its adaptability. You can make it as simple or as elaborate as you like. The version I’m sharing today features diced rotisserie chicken, which not only saves time but also adds a wonderful depth of flavor. If you prefer to cook your own chicken, breast tenderloins work just as well, offering a leaner alternative. The addition of candied walnuts and Honeycrisp apple gives this salad a delightful crunch and a hint of sweetness, balancing the creaminess of the mayonnaise and the tangy Dijon mustard.
One thing I love about this recipe is the subtle use of tarragon and parsley. These herbs add a fresh, slightly anise-like flavor that complements the chicken perfectly. It’s a small touch that makes a big difference. And if you’re someone who enjoys a bit of sweetness, the teaspoon of honey rounds out the flavors beautifully, making each bite a harmonious blend of savory, sweet, and tangy notes.
If you’re looking to lighten it up, you can serve the chicken salad on a bed of crisp lettuce or mixed greens instead of bread. This not only cuts down on the carbs but also makes for a refreshing, light meal, especially on a warm day. For a more indulgent option, I recommend serving it on toasted brioche bread. The buttery, soft texture of the brioche pairs incredibly well with the creamy chicken salad, creating a sandwich that’s nothing short of heavenly.
This chicken salad is not only quick and easy to make but also flexible enough to accommodate your tastes and preferences. Whether you enjoy it as a sandwich, a wrap, or simply on its own, it’s a dish that’s sure to satisfy.
Chicken Salad
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Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon flat-leaf parsley, chopped
- 1 medium Honeycrisp apple, finely diced with peel
- 1 tablespoon chopped tarragon
- 1 teaspoon Dijon mustard
- 1 1/2 cups diced rotisserie chicken or 6 diced, cooked, and cooled chicken breast tenderloins
- Pinch of salt
- Pinch of black pepper
- 1 teaspoon honey
- 1/3 cup candied walnuts, roughly chopped
- Lettuce or greens, optional
- Toasted brioche bread, wraps, or crackers, for serving
Directions
- In a large mixing bowl, combine the diced chicken, mayonnaise, Dijon mustard, parsley, tarragon, candied walnuts, apple, honey, salt, and pepper. Gently stir until all ingredients are evenly coated.
- If preparing ahead, you can refrigerate the mixture until you’re ready to serve.
- For serving, if desired, lay some lettuce or greens on the bottom half of toasted brioche bread.
- Spoon a generous amount of chicken salad on top of the greens.
- Top with the second piece of toasted brioche bread. Serve immediately, paired with chips, a side salad, or fresh fruit.
Storing Suggestions:
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. To keep the texture and flavor fresh, add the greens and serve on bread just before eating.
FAQs:
Can I use different types of apples for this chicken salad?
Yes, you can substitute the Honeycrisp apple with other varieties like Granny Smith, Fuji, or Gala. Keep in mind that the flavor and sweetness of the salad may vary depending on the apple you choose.
What can I use as a substitute for candied walnuts?
If candied walnuts are not available, you can use regular walnuts, pecans, or even almonds. For a similar sweet touch, lightly toast the nuts with a drizzle of honey before adding them to the salad.
Can I make this chicken salad ahead of time?
Yes, the chicken salad can be made up to a day in advance. Store it in the refrigerator and add the lettuce or greens just before serving to maintain freshness and crunch.
How can I lighten this chicken salad recipe?
To make a lighter version, you can replace the mayonnaise with Greek yogurt or a light mayo alternative. You could also reduce the amount of honey or omit it if you prefer a less sweet flavor.
Is there a vegetarian alternative for this chicken salad?
A vegetarian version can be made by replacing the chicken with chickpeas or tofu. Both options offer a good source of protein and can absorb the flavors of the salad ingredients well.
What other serving suggestions do you have for this chicken salad?
Apart from serving on brioche, wraps, or crackers, you can also enjoy this chicken salad on top of a bed of mixed greens or inside a hollowed-out tomato or bell pepper for a low-carb option.
Chicken Salad
Ingredients
- 1 1/2 cups rotisserie chicken diced or 6 cooked and cooled chicken breast tenderloins, diced
- 1 tablespoon chopped tarragon
- 1/3 cup roughly chopped candied walnuts
- 1 medium Honeycrisp apple diced finely, unpeeled
- 1 teaspoon Dijon mustard
- 1/4 cup mayonnaise
- Pinch of salt
- Pinch of black pepper
- 1 tablespoon flat-leaf parsley chopped
- 1 teaspoon honey
- Lettuce or greens optional
- Toasted brioche bread wraps, or crackers, for serving
Instructions
- In a medium-large bowl, combine the diced chicken with mayonnaise, mustard, parsley, tarragon, candied walnuts, apple, salt, pepper, and honey. Gently toss until everything is well mixed. You can refrigerate this mixture if preparing it ahead.
- If desired, place a few lettuce or green leaves on the bottom half of toasted brioche bread. Spoon a generous portion of the chicken salad on top of the greens, then finish with the second piece of toasted brioche bread. This dish pairs well with chips, a side salad, or fresh fruit!
