Here’s a classic Chicken Salad Dressing recipe—creamy, tangy, and perfect for mixing with diced or shredded chicken:
Ingredients (Makes about 1 cup of dressing)
- ½ cup mayonnaise
- 2–3 tbsp plain Greek yogurt or sour cream (for creaminess and tang)
- 1 tsp Dijon mustard
- 1 tsp lemon juice (freshly squeezed)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- Optional add-ins: chopped fresh herbs (parsley, dill, chives), a dash of hot sauce, or a little honey for sweetness
Instructions
- In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Add garlic powder, onion powder, salt, and pepper. Stir to combine.
- Taste and adjust seasoning or tanginess—add more lemon juice, salt, or pepper if needed.
- Fold into 3–4 cups of cooked, diced or shredded chicken until evenly coated.
Tips:
- Chill the chicken salad for 30–60 minutes before serving to let the flavors meld.
- You can add celery, grapes, apples, nuts, or onions to the chicken for extra texture and flavor.
- This dressing also works well for tuna salad, egg salad, or as a sandwich spread.
I can also give a lighter, tangier version using mostly Greek yogurt that’s perfect if you want a lower-fat, zesty chicken salad. Do you want me to provide that version?
