Prepare the Chicken: If you don’t have cooked chicken on hand, poach or bake chicken breasts until fully cooked. Shred or dice the chicken into bite-sized pieces.
Mixing the Salad: In a large bowl, combine the cooked chicken, mayonnaise, celery, red onion, red grapes, dried cranberries, lemon juice, salt, and black pepper. Stir gently until everything is well combined and evenly coated with the mayonnaise.
Adjust Seasoning: Taste the chicken salad and adjust the seasoning if needed, adding more salt or pepper according to your preference.
Chill: Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 1 hour to allow the flavors to meld together.
Serve: Serve the chicken salad on a bed of lettuce leaves, as a sandwich filling, in wraps, or any other way you prefer. It’s delicious both chilled or at room temperature.
Tips:
Variations: Chicken salad is highly adaptable. You can add chopped nuts (like almonds or pecans), diced apples, diced bell peppers, or even a dash of curry powder for a different flavor profile.
Storage: Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Enjoy this classic chicken salad recipe for its simplicity and delightful combination of flavors and textures!
