Description
This creamy Cheese Chicken Salad combines shredded chicken, cheddar cheese, and a tangy dressing for a flavorful and protein-packed dish. Perfect for lunch, picnics, or light dinners, it’s easy to customize and can be served in various ways, making it a versatile addition to your meal repertoire.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt (optional for tanginess)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: lettuce leaves for serving
Instructions
- Cook your chicken using your preferred method (rotisserie, boiling, or grilling). Once cooked, let it cool and shred or dice it into bite-sized pieces.
- In a large mixing bowl, combine softened cream cheese and mayonnaise. Blend until smooth. If using, add Greek yogurt for tanginess. Stir in Dijon mustard and lemon juice, then season with salt and pepper to taste.
- Gently fold the shredded chicken into the dressing until well coated. Add cheddar cheese, celery, red onion, and sweet pickle relish. Mix until evenly distributed, being careful not to overmix.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld. For best results, chill for a few hours or overnight.
- After chilling, stir the salad and adjust seasoning if necessary. Serve on a bed of lettuce leaves or in individual bowls, garnished with fresh parsley.
Notes
- Feel free to customize the salad by adding diced apples, grapes, or nuts for extra flavor and texture.
- For a lighter version, substitute mayonnaise with Greek yogurt or use low-fat mayonnaise.
- This chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes