La mejor ensalada de pollo

Ingredientes

• 3 cups cooked chicken, shredded or chopped (Rotisserie works brilliantly for speed.)
• 3/4 cup mayonnaise (Use avocado oil mayo for a lighter twist.)
• 1/2 cup plain Greek yogurt (Adds tang and reduces heaviness.)
• 2 stalks celery, finely diced (For that essential crunch.)
• 1/3 cup red onion, very thinly sliced (Brighten the flavor without overpowering.)
• 1/2 cup seedless grapes, halved or apple, diced (Choose sweetness or crispness.)
• 2 tablespoons Dijon mustard (Balances the cream with gentle heat.)
• 1 tablespoon lemon juice (Fresh squeeze for brightness.)
• 1 teaspoon honey (Rounds the flavors.)
• Salt and pepper to taste
• Fresh herbs (parsley, tarragon, or chives) (Add at the end for fragrance.)
• chopped cups toasted almonds or walnuts (Optional.)
• handful dried cranberries (Optional.)
• sprinkle nutritional yeast (Optional for a dairy-free 'cheesy' note.)

Preparación

1. 1

   --- Preparation ---

2. 2

   If using raw chicken, poach gently in simmering salted water for 12-15 minutes until cooked through, then cool and shred.

3. 3

   In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper. Taste and adjust.

4. 4

   In a large bowl, fold the shredded chicken with celery, red onion, grapes or apple, and any nuts or cranberries. Pour the dressing over and toss gently.

5. 5

   Stir in chopped parsley or tarragon, and let the salad rest for 10-15 minutes.

6. 6

   --- Serving ---

7. 7

   Spoon onto a bed of crisp lettuce, scoop onto toasted bread for a sandwich, or tuck into pita pockets.

8. 8

   Sprinkle a few extra herbs and toasted nuts on top for texture.