A chicken salad with cherry tomatoes and bell peppers is a fantastic, fresh, and flavorful meal! Here’s a versatile recipe you can adapt to your liking:
Chicken Salad with Cherry Tomatoes and Bell Peppers
This recipe focuses on a classic creamy chicken salad base with a vibrant addition of fresh vegetables.
Yields: 4-6 servings Prep time: 20-25 minutes (if chicken is already cooked)
Ingredients:
For the Chicken:
- 2-3 cups cooked chicken, shredded or diced (about 1 lb boneless, skinless chicken breast, cooked and cooled)
- Tip: You can use leftover roasted chicken, grilled chicken, rotisserie chicken, or simply poach or bake chicken breasts until cooked through.
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper (any color: red, yellow, orange, or green), cored, seeded, and diced
- ½ cup celery, finely chopped (optional, for extra crunch)
- ¼ – ½ red onion, finely diced (to taste, for a bit of bite)
- ¼ cup fresh parsley or dill, chopped (or a mix, for freshness)
For the Dressing:
- ½ – ¾ cup mayonnaise (use your preferred type, or a mix of mayo and Greek yogurt for a lighter option)
- 1-2 tablespoons fresh lemon juice (to brighten the flavors)
- 1 teaspoon Dijon mustard (optional, for a slight tang)
- Salt and freshly ground black pepper to taste
Instructions:
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Prepare the Chicken: If you don’t have cooked chicken, prepare it now.
- To Poach: Place chicken breasts in a pot and cover with cold water. Add a pinch of salt. Bring to a gentle simmer, then reduce heat, cover, and cook for 10-15 minutes, or until cooked through (internal temperature of 165°F/74°C). Remove chicken, let cool slightly, then shred or dice.
- To Grill/Bake: Season chicken breasts with salt and pepper, then grill or bake until cooked through. Let cool.
- Once cooked, shred or dice the cooled chicken and set aside.
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Prepare the Vegetables: Wash and chop the cherry tomatoes, bell pepper, celery (if using), and red onion as directed. Chop the fresh herbs.
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Make the Dressing: In a large bowl, whisk together the mayonnaise, fresh lemon juice, and Dijon mustard (if using). Season with salt and freshly ground black pepper to taste. Taste and adjust as needed – you might want a bit more lemon juice for tang or a pinch more salt.
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Combine the Salad: Add the cooked chicken, cherry tomatoes, diced bell pepper, chopped celery (if using), and diced red onion to the bowl with the dressing. Gently toss everything together until all ingredients are well coated.
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Chill and Serve: For best flavor, cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as is, on a bed of mixed greens, in sandwiches, with crackers, or in lettuce wraps.
Optional Add-ins & Variations:
- For extra crunch: Add a handful of chopped toasted almonds, pecans, or walnuts.
- For sweetness: A few diced grapes or apple chunks can add a lovely touch of sweetness.
- For a kick: A pinch of red pepper flakes or a tiny bit of minced jalapeño.
- For creaminess: Replace some of the mayonnaise with plain Greek yogurt for a lighter, tangier salad.
- Different herbs: Tarragon, chives, or a mix of your favorite fresh herbs work well.
- Other veggies: Diced cucumber, shredded carrots, or even corn can be great additions.
Enjoy your fresh and vibrant Chicken Salad with Cherry Tomatoes and Bell Peppers!