Home Recipes Under 30 minutes Chicken Salad Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Chicken Salad Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 15 min Cooking 20 min Refrigeration 0 min Freezing 0 min 4 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Lunches Sandwiches Like it? Share it! Chicken Salad The Best Chicken Salad With Honey Mustard Dressing Don’t know what to do with you cooked chicken leftovers? A chicken salad is an excellent idea! Our mix includes grapes, pecans, apples, and squashes, as well as celery for some crunch. SIMPLY DELICIOUS : Do you love chicken? Try these recipes! General Tao Chicken Asian Chicken Marinade Caribbean Jerk Chicken Like it? Share it! Bonà savoir A chicken wrap from a chicken salad! Chicken leftovers can also be used to make delicious wraps. Instead of mixing the salad preparation with 4 cups of cabbage, use whole cabbage leaves to roll the preparation in and make a wrap. Since chicken salad sandwiches are quite popular, there is no doubt you will also love this recipe! Ingredients Switch to cook mode Metric Imperial Honey mustard dressing Plain Greek yogurt - ¼ cup 60 mL To discover! Lemon juice - ½ unit ½ unit To discover! Dijon mustard - 1 teaspoon 5 mL To discover! Honey - 1 teaspoon 5 mL To discover! Fresh thyme - 1 tablespoon 15 mL To discover! Salt and pepper - To taste To taste To discover! Chicken salad Cooked chicken breasts - 500 g 500 g To discover! Acorn squash, seeded, peeled, and diced - 1 cup 250 mL To discover! Olive oil - 1 tablespoon 15 mL To discover! Stalk celery, chopped - 1 unit 1 unit To discover! Seedless red grapes - 1 cup 250 mL To discover! Pecans - ¼ cup 60 mL To discover! Apple - 1 unit 1 unit To discover! Cabbage, chopped - 4 cups 1 L To discover! Preparation Switch to cook mode Chicken salad Step 1 Preheat the oven to 400 °F and line a baking sheet with parchment paper. Step 2 Meanwhile, place the diced squash on the baking sheet and brush with the olive oil. Cook for 20 minutes. Set aside. Step 3 In a large bowl, mix the yogurt, lemon juice, dijon mustard, honey, thyme, salt, and pepper until the dressing is homogeneous. Step 4 Then, add the celery, grapes, pecans, chunks of apple, and cooked squash. Mix well. Set aside. Step 5 Shred the chicken leftovers with a fork or with your fingers. Add to the preparation. Step 6 Finally, mix well and serve on top of the chopped cabbage. Like it? Share it!
