Willow Tree Chicken Salad Recipe
A fresh, creamy, and protein-packed chicken salad inspired by the Willow Tree recipe, perfect for any occasion. With a combination of poached chicken, grapes, almonds, and a tangy dressing, this dish is as flavorful as it is easy to make.
Equipment
- Poaching Pot
- Mixing Bowl
- Knife
- Chopping Board
Ingredients
- 2 cups poached chicken shredded
- 1 cup red grapes halved
- 1/2 cup sliced almonds
- 1/4 cup mayonnaise or Greek yogurt for a lighter version
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Poach the Chicken: In a medium pot, bring water to a boil, then reduce the heat and add chicken breasts. Simmer for about 15 minutes or until fully cooked. Shred the chicken once cooled.
- Prepare the Salad: In a large mixing bowl, combine the shredded chicken, halved grapes, and sliced almonds.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Combine: Pour the dressing over the chicken mixture and stir gently to combine until everything is evenly coated.
- Chill: Let the chicken salad rest in the fridge for at least 1 hour to allow the flavors to meld.
- Serve: Serve on a bed of greens, in a sandwich, or as a filling for wraps.
Notes
- Make Ahead: This chicken salad can be made up to 2 days ahead of time and stored in an airtight container in the fridge.
- Substitutions: You can use Greek yogurt instead of mayo for a lighter version, or swap the almonds with pecans for a different texture.
- Serving Suggestions: Serve with crackers, over greens, or on your favorite bread for a complete meal.