Chicken Salad with Capers and Dill
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What’s Up, Hungry People
Every so often I like to play a game called “What’s in My Fridge Door” – which almost always results in a delicious, unexpected recipe. Tonight’s concoction: not your basic chicken salad!
Figuring out what to make from ingredients I already have handy is like playing my own homemade version of “Chopped.” This chicken salad has a lot going on – but every bite is absolutely delicious.
I love cleaning out my pantry to make something fun, and chicken salad is a great go-to because it is so versatile and easy to customize. Pistachios, grapes, and capers may sound like an unusual combination of ingredients, but in this chicken salad, they work in perfect harmony.
In fact, the play on sweet and salty is exactly what sets this chicken salad apart from all the other basic recipes.
Here’s What You Need
- Chicken breasts: The protein base, providing a hearty and satisfying texture.
- Mayonnaise: Adds creaminess and binds the ingredients together.
- Yellow mustard: Provides a tangy contrast to the mayonnaise.
- Whole grain mustard: Adds texture and a burst of flavor.
- Garlic powder: Infuses a subtle garlicky depth.
- Onion powder: Complements the garlic with a sweet, savory flavor.
- Capers: Adds a salty, briny bite.
- Lemon juice: Brightens up the flavors with a citrusy note.
- Fresh dill: Provides a fresh, herby finish.
- Sweet gherkins: Adds a sweet, tangy crunch.
- Green grapes: Offers a sweet, juicy element.
- Pistachios: Contributes a nutty crunch.
- Red onion: Adds a sharp, slightly spicy flavor.
Let’s Cook
First up, bring a pot of water to a rolling boil. Toss in the chicken breasts and let them boil away for 20-30 minutes, until they’re fully cooked. Once done, drain and set them aside to cool.
While your chicken is chilling out, let’s whip up the dressing. In a bowl, combine the mayonnaise, yellow mustard, whole grain mustard, garlic powder, onion powder, capers, lemon juice, fresh dill, and chopped sweet gherkins. Give it a good stir to make sure everything’s well mixed. Now, toss in those halved grapes, pistachios, and finely chopped red onions. Pop the bowl in the fridge to keep everything cool until the chicken is ready.
Once your chicken has cooled down and is easy to handle, grab a hand mixer and shred it finely. If you don’t have a hand mixer, two forks will do the trick just fine. Now, mix in your prepared dressing until the chicken is well coated and everything’s combined.
For the best flavor, chill the chicken salad for at least an hour, or better yet, overnight. This allows all those wonderful flavors to meld together.
When you’re ready to serve, grab some fresh croissants and pile on that delicious chicken salad. Add some lettuce or your favorite sandwich toppings.
Extra Tips for Perfect Chicken Salad
- Cooking the Chicken: Make sure to boil the chicken until it’s just cooked through. Overcooking can make the chicken tough and dry. A meat thermometer should read 165°F when it’s done.
- Mixing the Salad: If you prefer a chunkier texture, hand-shred the chicken with forks instead of using a mixer. This gives you more control over the size of the pieces.
- Chilling Time: Don’t skip the chilling step. Allowing the salad to chill for at least an hour helps the flavors to develop and meld together beautifully.
- Ingredient Substitutions: If you’re not a fan of pistachios, you can use almonds or walnuts for a different nutty flavor. Similarly, if you’re out of green grapes, red grapes work just as well.
- Storage: Store any leftovers in an airtight container in the fridge. The chicken salad will stay fresh for up to three days. Just give it a good stir before serving again.
Perfect for a quick lunch or a picnic spread, this chicken salad is versatile and delicious. Next time you’re cleaning out the pantry, remember that unexpected ingredients can create the best dishes. So grab your croissants and dive into this flavor-packed chicken salad. Happy eating, Hungry People!
Better Than Basic Chicken Salad
Ingredients
- 16 oz chicken breasts
- ½ cup mayonnaise
- 1 tablespoon yellow mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon whole grain mustard
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 tablespoon dill
- 2 sweet gherkins chopped
- 3 green grapes sliced in half
- ¼ cup pistachios
- ¼ cup red onion finely chopped
Instructions
- Bring a pot of water to a rolling boil. Add the chicken breasts and boil for 20-30 minutes, until the chicken is cooked through. Drain and set aside to cool.
- While the chicken is cooling, combine the mayonnaise, yellow mustard, whole grain mustard, garlic powder, onion powder, capers, lemon juice, fresh dill, and chopped gherkins. Stir in the grapes, pistachios, and red onions. Chill until the chicken has completely cooled.
- When the chicken is cool to the touch, use a hand mixer to finely shred the chicken. Add the wet ingredients and continue to use the hand mixer to combine completely.
- Chill the chicken salad for at least one hour or overnight to fully develop flavors. Serve on fresh croissants with lettuce or your favorite sandwich toppings. Enjoy!
