Ensalada de pollo

Ingredientes

• 3 cups cooked chicken, shredded or chopped ((rotisserie chicken is a time-saver))
• 3/4 cup mayonnaise or Greek yogurt (or a 50/50 mix for a lighter dressing)
• 1 tablespoon Dijon mustard (adds a mellow tang)
• 2 tablespoons lemon juice (brightens and balances richness)
• 1/2 cup celery, finely chopped (for crispness)
• 1/2 cup seedless grapes, halved (or diced apple for extra sweet crunch)
• 1/4 cup red onion, finely minced (a sharp, savory note)
• 1/4 cup chopped toasted almonds or walnuts (for texture and warmth)
• 2 tablespoons fresh parsley or dill, chopped (fresh herb aroma)
• Salt and pepper to taste
• 1/4 cup dried cranberries (optional for a festive, sweet-tart finish)

Preparación

1. 1

   --- Preparation ---

2. 2

   If using raw breasts, place them in a pot, cover with water or broth, add a bay leaf and a pinch of salt, bring to a simmer, and cook gently for 12–15 minutes until just cooked through. Let rest, then chop or shred.

3. 3

   In a large bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper until smooth and glossy.

4. 4

   Stir in the finely minced red onion, chopped parsley or dill, and celery.

5. 5

   Fold the shredded chicken and halved grapes (or apples) into the dressing. Toss until everything is evenly coated.

6. 6

   Fold in toasted nuts and dried cranberries if using. Taste and adjust seasoning. Chill for 30 minutes if you can.