Description
Unlock the secret to incredibly flavorful and satisfying chicken salad boats. This recipe guides you to a perfectly balanced, creamy, and crunchy meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- ½ cup mayonnaise (or light mayo/Greek yogurt blend)
- ¼ cup celery, finely diced
- 2 tablespoons red onion, finely diced
- ¼ cup red or green grapes, halved (or dried cranberries)
- 2 tablespoons fresh dill or parsley, chopped
- 1 teaspoon fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 8–12 large lettuce cups (e.g., butter lettuce, romaine) or bell pepper halves/cucumber halves for serving
Instructions
- Ensure cooked chicken is cooled, then shred or dice into bite-sized pieces and place in a large bowl.
- Finely dice celery and red onion, halve grapes, and chop fresh herbs.
- Add mayonnaise, celery, red onion, grapes (or cranberries), fresh herbs, and lemon juice to the chicken.
- Season generously with salt and black pepper; mix gently until combined. Taste and adjust seasoning as needed.
- Arrange lettuce cups or other vessels on a platter and fill each with the prepared chicken salad. Serve immediately or chill for 30 minutes for best flavor.
- Prep Time: 15 mins
- Cook Time: 0 mins (if using pre-cooked chicken)