thepioneerwoman5.0
Chicken Salad
Ree Drummond's favorite chicken salad is full of crunchy almonds, sweet grapes, and lots of fresh dill. Scoop up this delicious recipe with crackers for lunch!
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Place the chicken in a large pot of water. Turn on the heat and bring to a boil.
2
Reduce the heat and simmer until the chicken is fully cooked, ⏱️ 45 minutes to ⏱️ 1 hour. When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-size chunks, and set aside.
3
To a large bowl, add the chopped chicken, celery, green onion, and grapes.
4
In a separate bowl, combine the mayonnaise, yogurt, lemon juice, and brown sugar, adding salt and pepper to taste. Add the dill, and if you're feeling a bit brazen, throw in a dash of cayenne pepper!
Cayenne pepper, to taste
5
When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken mixture, and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
6
Allow the salad to chill for several hours or even overnight. Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon.
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