Lighter Chicken Salad – I posted this recipe for chicken salad almost exactly two years ago. It still remains one of my favorite recipes for chicken salad so I thought I better pull it from the archives, take a new pictures, and post any adaptations I’ve made over time. This has continued to be my go-to recipe because it turns out great every time.
I still love that it doesn’t use an exorbitant amount of mayonnaise and it gives me an opportunity to use buttermilk that I always seem to have leftover. Really, chicken salad is such an easy dish to throw together. Once you cook the chicken, everything gets mixed together and you’re done! I say this is a recipe but really, it’s just a list of ingredients. 🙂 What’s not to love?
Lighter Chicken Salad
adapted from Everyday Food
- 3 cups cooked chicken, shredded or cubed
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 tsp. Dijon mustard
- 1 tbsp. freshly squeezed lemon juice
- 2 celery stalks, chopped
- 1 tbsp. red onion, minced
- 2 tbsp. parsley, minced
- 1/2 cup sliced grapes
- Kosher salt and freshly ground black pepper
1. In a medium bowl, combine all ingredients, stirring well to coat. Season with salt and pepper to taste.