Balsamic Chicken Salad

Balsamic Chicken Salad - this easy summer recipe can be enjoyed in a sandwich or alone. Perfect for a quick lunch and a great way to use leftover chicken.

Course Salad

Cuisine American

Keyword chicken salad, chicken salad recipes, cold sandwiches, easy recipes, picnic recipes, sandwiches

Prep Time 15

Total Time 15

Servings -6 servings

Calories 465kcal

Author Tiffany Bendayan

Ingredients

2 cups cooked chicken breast diced (appx. two small breasts)*
1 green onion sliced
1/4 cup red onion finely sliced
1/4 cup shredded carrots roughly chopped
1/4 cup slivered almonds pecans toasted*
1/4 cup dried cranberries
1/3 cup Greek yogurt
2/3 cup mayonnaise I used light
1 teaspoon fresh lemon juice
2 tablespoons Italian parsley leaves
3-4 tablespoon white balsamic vinegar
Salt & pepper to taste

US Customary - Metric

Instructions

Set aside a few of the green onions and almonds for garnish
Add the remaining green onions, almonds, red onions, carrots, cranberries, yogurt, lemon, mayonnaise and parsley to a large bowl and stir to combine
Add three tablespoons of the balsamic vinegar and stir to combine
Add the chicken and stir to combine
Taste and adjust seasonings. You can add salt, pepper and/or more vinegar at this point. If you like more dressing, you can also add more yogurt or mayonnaise
Chill for 30 minutes and serve with green leaf or Boston Bibb lettuce to make lettuce cups with the reserved almonds and green onions for garnish

Notes

To toast the almonds, add them to a small pan over medium heat. Once the pan gets hot, they can burn quick, so watch them close and remove them from the pan as soon as they look lightly toasted (or you start to smell them).

This also makes delicious sandwiches or wraps!

To cook your chicken, you can add it to a small pot, cover with water and simmer for 15 minutes. Remove from the water and let it cool before dicing. When chicken breast goes on sale, I cook a whole package at once and divide it into freezer bags for quick meals.

Nutrition