Prepare The Chicken: If you don’t have leftover chicken, cook about 1 lb of chicken breast. You can either boil, grill, or bake the chicken until thoroughly cooked (internal temperature of 165°F or 74°C). Let it cool, then shred or cube it.
Mix The Dressing: In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, and honey. Whisk together until smooth. Adjust the amount of salt and pepper to suit your taste.
Combine Ingredients: In a large mixing bowl, add the shredded chicken, celery, apple, grapes, almonds, and green onions. Pour the dressing over the chicken mixture and gently stir to combine, ensuring everything is evenly coated with the dressing.
Chill And Serve: For the best flavor, cover the salad and refrigerate it for at least an hour before serving. This allows the flavors to meld together. However, if you’re short on time, it’s still delicious and served immediately.
Garnish And Enjoy: Just before serving, give the salad a gentle stir and taste for seasoning, adjusting if necessary. Garnish with fresh dill or parsley for an added touch of flavor and freshness.
Serving Suggestions: Serve the chicken salad on a bed of mixed greens, sandwiched between slices of whole-grain bread, or in a wrap for a satisfying meal.
