There is no cooking in this recipe: it starts with four cups of chilled, already-cooked shredded chicken and a quick dressing of mayonnaise, Greek yogurt, lemon juice and Dijon.
Dried cranberries, thawed peas and finely diced celery go in with the chicken, and the mandarin segments are folded in last and scattered over the top so they stay whole.
Ingredient Notes
- Chilled shredded cooked chicken
- Four cups, fully cooked and kept cold before mixing.
- Mandarin orange segments
- One cup, drained well; most folded in and a few kept for the top.
- Diced celery
- Half a cup, finely diced, for crunch.
Creamy, Sweet, Tangy, Crunchy
- Creamy1/2 cup mayonnaise and 2 tbsp Greek yogurt
- Coats the chicken without being heavy.
- SweetDried cranberries and mandarin segments
- Chewy and juicy bursts through the salad.
- TangyLemon juice and Dijon mustard
- Brightens the dressing.
- Crunchy and freshDiced celery, green peas and parsley
- Texture and colour against the soft chicken.
Taste once chilled; the flavours settle as the salad rests.
How to Make It
Dressing whisked in a chilled bowl
Whisk the mayonnaise, Greek yogurt, lemon juice, Dijon, salt and pepper in a large chilled bowl.
Chicken, cranberries, peas and celery folded in
Fold in the shredded chicken, dried cranberries, green peas and diced celery until evenly coated.
Most of the mandarin and parsley folded in gently
Gently fold in most of the mandarin segments and parsley so the fruit does not break apart.
Chilled and served on lettuce
Chill until serving, then spoon the chicken salad over the lettuce and finish with the remaining mandarin segments and parsley.
Why This Recipe Works
- A little Greek yogurt with the mayonnaise lightens the dressing and adds tang.
- Lemon juice and Dijon keep the creamy dressing from tasting flat.
- Folding the mandarin segments in gently at the end keeps them from breaking apart.
- Patting the peas dry stops them watering down the dressing.
Success Tips
- Drain the mandarin segments on paper towels so the dressing stays creamy.
- Shred the chicken into bite-size pieces rather than fine threads.
- Keep the bowl in the refrigerator until the moment you serve.
Storage and Reheating
Refrigerate
Keep the chicken salad at 40°F or below and return it to the refrigerator promptly after serving.
Frequently Asked Questions
Does this need any cooking?
No. It uses chicken that is already cooked and chilled.
How cold should it be kept?
At 40°F or below, and back in the refrigerator promptly after serving.
Serving Ideas
Spoon the chicken salad onto green leaf lettuce on a platter and scatter the reserved mandarin segments and parsley over the top.
