Nut-Free Classic Homemade Chicken Salad
Elevate your lunchtime game with this Nut-Free Classic Homemade Chicken Salad, a timeless recipe designed for maximum flavor without the need for nuts. Featuring tender, juicy chicken breast simmered to perfection and tossed in a creamy blend of mayonnaise, Dijon mustard, and zesty lemon juice, this chicken salad delivers the perfect balance of tang and richness. Freshly chopped celery, red onion, and parsley add a delightful crunch and bright herbaceous notes, while a touch of paprika ties everything together with a subtle hint of warmth. Quick and easy to prepare in just 35 minutes, this nut-free chicken salad is ideal for meal prep, picnics, or serving as a versatile main dish. Whether you enjoy it on a crisp bed of greens, sandwiched between slices of crusty bread, or paired with your favorite crackers, this crowd-pleasing recipe is a guaranteed favorite. Perfect for busy weeknights or casual gatherings, this classic dish is a delicious solution for nut-free dining!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Lemon juice
- 2 pieces Celery stalks, finely chopped
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Paprika
Directions
Step 1
Place the chicken breasts in a medium-sized saucepan, add the water, and season with 1/2 teaspoon of the salt. Bring to a boil over medium-high heat, then lower the heat and let the chicken simmer until cooked through, about 15-20 minutes.
Step 2
Remove the chicken from the saucepan and allow it to cool completely on a cutting board. Once cooled, shred the chicken using two forks or chop it into bite-sized pieces.
Step 3
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, the remaining 1/2 teaspoon of salt, and black pepper. Stir until smooth and well blended.
Step 4
Add the cooled, shredded chicken to the dressing mixture and toss until the chicken is well coated.
Step 5
Fold in the chopped celery, red onion, and fresh parsley. Mix until all ingredients are evenly distributed.
Step 6
Sprinkle with paprika and gently mix to combine.
Step 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Step 8
Serve the chicken salad on a bed of mixed greens, in a sandwich, or with crackers as desired.
Nutrition Facts
| Serving size | (1633.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1545.3 |
| Total Fat 105.3g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 413.4mg | 0% |
| Sodium 3682.7mg | 0% |
| Total Carbohydrate 34.5g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 4.6g | |
| Protein 109.6g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 166.3mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 1313.7mg | 0% |
Source of Calories