A classic and refreshing dish, this chicken salad adds plenty of fresh veggies for flavor and crunch. Tossed in a light dressing, this salad is perfect for a quick lunch or a healthy dinner.
Prep Time:10 minutesmins
Chilling time:30 minutesmins
Total Time:40 minutesmins
Ingredients
For the Dressing:
¾cupmayonnaise
1tablespoonwhite wine vinegar
1clovegarlic(minced)
¼teaspoonsalt
¼teaspoonblack pepper
For the Salad:
2cupscooked chicken breast(shredded or cubed)
1wholelarge cucumber(diced)
½cupred bell pepper(finely diced)
¼cupred onion(finely diced)
Instructions
Make the dressing. In a small bowl, mix mayonnaise, white wine vinegar, garlic, salt, and black pepper until it's smooth.
Combine the ingredients. Add the cooked chicken to a large mixing bowl and pour the dressing over it. Then, gently fold the diced cucumber, red bell pepper, and red onion until evenly coated.
Chill. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to combine.
Garnish and serve. If you like, you can add some fresh herbs like parsley or dill, or put a lemon wedge on the side. It's good with a croissant, on top of lettuce, or just by itself.
Notes
Choose firm cucumbers that are solid with smooth skins so your salad is crunchy.After letting the salad cool in the fridge, taste it. You might need to add more salt, pepper, or a dash of lemon juice before serving it.