Ingredients with Measurements:
- 2 cups cooked chicken, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup dried cranberries
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, and poppy seeds until well combined.
2. Add the cooked chicken, red onion, celery, and dried cranberries to the bowl and mix until everything is coated in the dressing.
3. Season with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- Instead of chicken, you can use turkey or canned tuna.
- Instead of mayonnaise, you can use plain Greek yogurt or sour cream.
- Instead of dried cranberries, you can use raisins or chopped apples.
Variations:
- Add chopped walnuts or pecans for some crunch.
- Use different types of dried fruit, such as cherries or apricots.
- Add some chopped fresh herbs, such as parsley or basil.
Tips and tricks:
- Make sure to shred or dice the chicken into small pieces so that it mixes well with the dressing.
- If the dressing is too thick, you can thin it out with a little bit of milk or lemon juice.
- Taste the salad before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the chicken salad on a bed of lettuce or in a sandwich.
Garnishes:
Garnish with some extra poppy seeds and a sprig of fresh parsley.
Pairings:
Serve with some crusty bread or crackers.
Suggested side dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting advice:
- If the dressing is too thick, you can thin it out with a little bit of milk or lemon juice.
- If the salad is too dry, you can add more mayonnaise or Greek yogurt.
Food safety advice:
- Make sure to use cooked chicken that has been stored properly.
- Keep the salad refrigerated until ready to serve.
Food history:
Chicken salad has been a popular dish in the United States since the early 20th century.
Flavor profiles:
This chicken salad is creamy, tangy, and slightly sweet.
Serving suggestions:
Serve this chicken salad as a main dish or as a side dish at a picnic or potluck.
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