Ensalada cremosa de pollo

Ingredientes

• 3 cups cooked chicken, shredded or diced (Rotisserie works wonderfully for speed.)
• 3/4 cup mayonnaise (Provides creamy richness; use light mayo to cut calories.)
• 1/2 cup Greek yogurt (Adds tang and lowers fat; can replace mayo entirely for a lighter salad.)
• 2 stalks celery, finely chopped (Adds crunch and freshness.)
• 1/3 cup red onion, finely minced (For brightness; swap for scallions if preferred.)
• 1/2 cup seedless grapes, halved (Sweet contrast; optional but delightful.)
• 2 tablespoons fresh lemon juice (Lifts the whole dish.)
• 1 teaspoon Dijon mustard (Balances creaminess with a mild bite.)
• 1/2 teaspoon salt (Adjust to taste.)
• 1/4 teaspoon black pepper (Adjust to taste.)
• 2 tablespoons chopped fresh parsley or dill (Herbaceous finish.)
• 1/4 cup chopped toasted almonds or walnuts (For party-perfect crunch.)

Preparación

1. 1

   --- Preparation ---

2. 2

   If not using rotisserie, poach or roast boneless chicken breasts or thighs until cooked through, then shred with forks.

3. 3

   In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until silky.

4. 4

   Stir in the chopped celery, onion, and grapes or cranberries.

5. 5

   Add the shredded chicken to the bowl and fold gently until everything is coated.

6. 6

   Fold in parsley and toasted nuts. Cover and chill for at least 30 minutes or serve immediately.

7. 7

   --- Serving ---

8. 8

   Serve piled onto bread for sandwiches, spooned over mixed greens, or tucked into pita pockets.