Tony's Famous Chicken Salad
Tony's Famous Chicken Salad
Ingredients
For the Chicken Salad Base
- 1 1/2 pounds shredded chicken, poached or rotisserie
- 4 green onions, sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/3 cup pecans, chopped, toasted
- 2 tablespoons fresh parsley, chopped
For the Creamy Lemon Dressing
- 1 lemon, zested
- 1 teaspoon black pepper, freshly cracked
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 3/4 teaspoon fine sea salt
- 1 teaspoon lemon pepper seasoning, optional
Instructions
- 1
In a large mixing bowl, combine the shredded chicken, sliced green onions, dried cranberries, toasted sliced almonds, chopped toasted pecans, and chopped fresh parsley. Set aside.
⏱️ 5 min
- 2
In a separate small bowl, add the lemon zest and freshly cracked black pepper. Using your hands, massage the lemon zest and black pepper together for about 30 seconds. This helps to release the aromatic oils from the lemon zest, enhancing the flavor.
⏱️ 1 min
- 3
To the small bowl with the lemon zest and pepper, add the Greek yogurt, mayonnaise, lemon juice, and fine sea salt. If using, stir in the optional lemon pepper seasoning now. Whisk until the dressing is smooth and well combined.
⏱️ 3 min
- 4
Pour the prepared creamy lemon dressing over the chicken mixture in the large bowl.
⏱️ 1 min
- 5
Gently toss all ingredients until the chicken and other components are thoroughly coated with the dressing. Ensure everything is evenly distributed.
⏱️ 2 min
- 6
Serve immediately with crackers, on your favorite slice of toast, or as a sandwich with crisp lettuce. Store any leftover chicken salad in an airtight container in the refrigerator for up to 4 days.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Tony's Famous Chicken Salad
For the Chicken Salad Base
- 1 1/2 pounds shredded chicken, poached or rotisserie
- 4 green onions, sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/3 cup pecans, chopped, toasted
- 2 tablespoons fresh parsley, chopped
For the Creamy Lemon Dressing
- 1 lemon, zested
- 1 teaspoon black pepper, freshly cracked
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 3/4 teaspoon fine sea salt
- 1 teaspoon lemon pepper seasoning, optional
Instructions
- 1
In a large mixing bowl, combine the shredded chicken, sliced green onions, dried cranberries, toasted sliced almonds, chopped toasted pecans, and chopped fresh parsley. Set aside.
⏱️ 5 min - 2
In a separate small bowl, add the lemon zest and freshly cracked black pepper. Using your hands, massage the lemon zest and black pepper together for about 30 seconds. This helps to release the aromatic oils from the lemon zest, enhancing the flavor.
⏱️ 1 min - 3
To the small bowl with the lemon zest and pepper, add the Greek yogurt, mayonnaise, lemon juice, and fine sea salt. If using, stir in the optional lemon pepper seasoning now. Whisk until the dressing is smooth and well combined.
⏱️ 3 min - 4
Pour the prepared creamy lemon dressing over the chicken mixture in the large bowl.
⏱️ 1 min - 5
Gently toss all ingredients until the chicken and other components are thoroughly coated with the dressing. Ensure everything is evenly distributed.
⏱️ 2 min - 6
Serve immediately with crackers, on your favorite slice of toast, or as a sandwich with crisp lettuce. Store any leftover chicken salad in an airtight container in the refrigerator for up to 4 days.
⏱️ 8 min