If you're looking for a dish that's light, fresh, and packed with flavor, then you can't go wrong with chicken salad. This classic recipe has been given a modern twist with two amazing variations that are so good, you won't be able to decide which one to make first. For those who are health-conscious, these delicious salads are also low in calories and high in protein, making them the perfect option for lunch or a light dinner. What's more, they're easy to make and can be enjoyed by the whole family.
Best-Ever Chicken Salad
For the chicken salad, you will need:
- 2 pounds boneless, skinless chicken breasts
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons poppy seeds
- 1 cup grapes, halved
- 3 stalks celery, chopped
- 1/2 cup chopped pecans
- salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Place chicken breasts in a baking dish and rub with salt and pepper.
- Cover the dish with foil and bake for 15-20 minutes or until fully cooked. Allow chicken to cool and then shred into bite-size pieces.
- In a small bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, apple cider vinegar, and poppy seeds.
- In a large bowl, combine shredded chicken, grapes, celery, and pecans.
- Pour the dressing mixture over the salad and toss until evenly coated.
- Chill the chicken salad for at least 1 hour before serving and enjoy!
Pesto Chicken Salad Recipe
For the pesto chicken salad, you will need:
- 2 pounds boneless, skinless chicken breasts
- 1 cup mayonnaise
- 1/2 cup basil pesto
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 3 tablespoons lemon juice
- salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Place chicken breasts in a baking dish and rub with salt and pepper.
- Cover the dish with foil and bake for 15-20 minutes or until fully cooked. Allow chicken to cool and then shred into bite-size pieces.
- In a small bowl, mix together mayonnaise, basil pesto, sun-dried tomatoes, Parmesan cheese, lemon juice, salt, and pepper.
- Add the shredded chicken to the mixture and stir until evenly coated.
- Refrigerate the chicken salad for at least 1 hour before serving to allow the flavors to meld together. Enjoy!
With these two amazing recipes, you can't go wrong. They're the perfect option for a light lunch or a healthy dinner, and they're so easy to make. Plus, they're packed with protein and low in calories, so you can indulge guilt-free. Try them out for yourself and see why they're the best chicken salads ever!
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