Arlington Chicken Salad Recipe
Arlington Chicken Salad Recipe
Table of Contents
Arlington Chicken Salad Recipe
This Arlington Chicken Salad recipe is a delicious, versatile dish packed with vibrant flavors and ideal for any occasion. Perfectly seasoned, tender chicken is paired with crisp veggies and a tangy dressing for a balanced, nutritious meal. Easy to make and even easier to enjoy, this classic salad has something everyone will love.
Description
The Arlington Chicken Salad recipe is a hearty, flavorful salad inspired by classic American flavors and popular regional variations. Known for its balance of textures and flavors, this salad is as nutritious as it is satisfying. Using fresh ingredients and simple seasonings, this dish can be customized to suit any taste preference or dietary need. The core of the Arlington Chicken Salad recipe lies in its perfectly cooked chicken, which is paired with a colorful mix of vegetables and topped with a creamy, tangy dressing. Whether you’re looking for a light lunch, a refreshing dinner, or a dish to impress at your next gathering, this Arlington Chicken Salad recipe will surely hit the mark.
This recipe is straightforward and can be prepared in under 30 minutes, making it ideal for busy weeknights or casual gatherings. With its protein rich chicken and nutrient packed veggies, this salad provides a satisfying meal that feels indulgent without being heavy. The dressing, a blend of mayonnaise and Greek yogurt with a hint of mustard and honey, adds creaminess and just the right amount of zing. Plus, it’s easily customizable, allowing you to adjust flavors or add ins to make it uniquely yours. Serve it as a main dish, a side salad, or even as a sandwich filling for a versatile meal that’s sure to please.
Ingredients
- For the Salad:
- 2 cups cooked, shredded or diced chicken breast
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely diced
- 1 cup grapes, halved (optional, for sweetness)
- 1/2 cup apple, diced (Granny Smith recommended for a slight tartness)
- 1/4 cup sliced almonds or chopped pecans, toasted
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 1/3 cup mayonnaise (use light mayo for a lower calorie option)
- 1/3 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup (adjust for sweetness)
- 1 tablespoon lemon juice (freshly squeezed for best flavor)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken
- Start with cooked, cooled chicken breast. If you haven’t prepared it yet, poach or grill chicken breasts until cooked through, then allow to cool. Shred or dice into small, bite sized pieces.
- Prepare the Dressing
- In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, and lemon juice until smooth. Taste and season with salt and pepper as needed. Set aside.
- Mix the Salad
- In a large mixing bowl, add the shredded chicken, celery, red onion, grapes (if using), apple, toasted almonds or pecans, and parsley.
- Combine
- Pour the dressing over the salad ingredients. Gently toss to coat all the ingredients evenly in the dressing. Adjust seasoning with additional salt and pepper, if needed.
- Serve
- Serve the Arlington Chicken Salad immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad can be enjoyed on its own, over a bed of greens, or as a filling in sandwiches or wraps.
Notes
- Make Ahead: This salad can be made a day ahead. Store in an airtight container in the refrigerator, but keep the nuts separate and add them right before serving to keep them crunchy.
- Variations:
- For a sweeter salad, add dried cranberries or raisins.
- Substitute the almonds or pecans with sunflower seeds for a nut free option.
- For extra flavor, try adding 1 teaspoon of curry powder to the dressing for a unique twist.
- Storage: Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture may change when thawed.
- Serving Suggestions: Serve as a stand alone dish, on toasted bread as a sandwich, or even stuffed into a whole wheat pita.
Arlington Chicken Salad Recipe
Ingredients
- For the Salad:
- 2 cups cooked shredded or diced chicken breast
- 1 cup celery finely chopped
- 1/2 cup red onion finely diced
- 1 cup grapes halved (optional, for sweetness)
- 1/2 cup apple diced (Granny Smith recommended for a slight tartness)
- 1/4 cup sliced almonds or chopped pecans toasted
- 1/4 cup fresh parsley chopped
- For the Dressing:
- 1/3 cup mayonnaise use light mayo for a lower calorie option
- 1/3 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup adjust for sweetness
- 1 tablespoon lemon juice freshly squeezed for best flavor
- Salt and pepper to taste
Instructions
- Prepare the Chicken
- Start with cooked, cooled chicken breast. If you haven’t prepared it yet, poach or grill chicken breasts until cooked through, then allow to cool. Shred or dice into small, bite sized pieces.
- Prepare the Dressing
- In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, and lemon juice until smooth. Taste and season with salt and pepper as needed. Set aside.
- Mix the Salad
- In a large mixing bowl, add the shredded chicken, celery, red onion, grapes (if using), apple, toasted almonds or pecans, and parsley.
- Combine
- Pour the dressing over the salad ingredients. Gently toss to coat all the ingredients evenly in the dressing. Adjust seasoning with additional salt and pepper, if needed.
- Serve
- Serve the Arlington Chicken Salad immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad can be enjoyed on its own, over a bed of greens, or as a filling in sandwiches or wraps.
Notes
- Make Ahead: This salad can be made a day ahead. Store in an airtight container in the refrigerator, but keep the nuts separate and add them right before serving to keep them crunchy.
- Variations:
- For a sweeter salad, add dried cranberries or raisins.
- Substitute the almonds or pecans with sunflower seeds for a nut-free option.
- For extra flavor, try adding 1 teaspoon of curry powder to the dressing for a unique twist.
- Storage: Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture may change when thawed.
- Serving Suggestions: Serve as a stand-alone dish, on toasted bread as a sandwich, or even stuffed into a whole-wheat pita.
