Recipe: chopped chicken & walnut salad

Posted by Anthea England on | Tags: Recipes

This Chopped Chicken and Walnut Salad is so versatile! It’s delicious on a bed of salad greens, in a wholemeal wrap, stuffed inside a big lettuce leaf or in finger sandwiches for an afternoon tea spread!

Chopped chicken salad

With a little bit of prep, this simple chicken salad comes together in minutes. As the name suggests, it just requires a whole lot of chopping. The delicious blend of chopped ingredients is what gives this salad a great crunchy and creamy texture. It’s also what makes it work as both a salad and sandwich filling.

You might want to adjust the mayo to greek yoghurt ratio, depending on how rich and creamy you want the mixture to be. When choosing mayo, be really picky about the ingredients. Most of the supermarket brands are packed with processed seed oils. Either fork out for a gourmet, olive oil-based mayo or you can make your own pretty inexpensively.

Play around with the fillings and swap in what you have on hand. You could try cucumber instead of celery, blueberries in place of the grapes or pecans would be lovely instead of walnuts. Another bonus: this chicken salad travels really well. In fact, it tastes even more delicious once it’s been marinating in the fridge for a few hours. Take it for lunch or to a picnic – just pack the rocket separately and always keep the salad chilled.

 

Chopped chicken salad ingredients

Chopped chicken & walnut salad

Serves 2

Ingredients
  • 1/2 cup greek yoghurt
  • 1/4 cup whole egg mayonnaise
  • Salt and pepper
  • 280g grilled chicken breast, cooled and chopped coarsely
  • 2 celery sticks, thinly sliced
  • 1/3 cup spring onions, thinly sliced
  • 1/2 cup chopped parsley
  • 1 cup grapes, halved
  • 1/2 cup chopped walnuts
  • 1 lemon
  • Rocket, to serve
Instructions
  1. In a small bowl, whisk together the mayo and yoghurt, then season to taste.
  2. In a large bowl, toss together the chicken, celery, spring onions and parsley. Stir through the yoghurt dressing gradually, until the ingredients are coated. You want the mixture to be quite creamy – but you may not need all the dressing.
  3. Stir through the grapes and walnuts. Add lemon juice, to taste. Serve on a bed of rocket.
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