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Crunchy Textured Chicken Salad

This chicken salad combines tender shredded chicken with crisp celery and toasted nuts, all coated in a creamy dressing. The dish highlights contrasting textures, from juicy meat to crunchy elements, creating a satisfying bite with vibrant flavors and a fresh appearance. It’s perfect served chilled, showcasing a colorful mix of ingredients with an inviting, multi-layered look.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked shredded chicken preferably poached or roasted
  • 1/2 cup mayonnaise homemade or good quality store-bought
  • 2 stalks celery finely diced
  • 1/4 cup toasted almonds roughly chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons fresh dill chopped
  • to taste Salt and pepper adjust after mixing

Equipment

  • Large mixing bowl
  • Fork or spoon
  • Knife
  • Chopping board

Method
 

  1. Dice the celery finely and soak it in cold water for 10 minutes to crisp it up, then drain and pat dry.
  2. In a large mixing bowl, combine the shredded chicken with mayonnaise, stirring until evenly coated and creamy.
  3. Add the drained celery, toasted almonds, chopped dill, and a squeeze of lemon juice to the bowl.
  4. Gently fold all ingredients together, ensuring the crunch and flavors are evenly distributed.
  5. Season with salt and pepper to taste, then give it a final gentle stir.
  6. Cover the bowl and refrigerate the salad for at least 30 minutes, allowing flavors to meld and textures to firm up.
  7. Serve the chicken salad chilled, garnished with extra herbs or nuts if desired, and enjoy the vibrant contrast of textures and flavors.