Mary Berry Chicken Salad Recipe

Name: Mary Berry Chicken Salad Recipe
Prep time: 20 min
Ingredients: 500g cooked chicken breast, shredded; 2 celery stalks, finely sliced; 1 small red apple, diced; 50g seedless grapes, halved; 3 spring onions, finely sliced; 50g toasted walnuts, chopped; 4 tbsp mayonnaise; 2 tbsp Greek yogurt; 1 tsp Dijon mustard; 1 tbsp lemon juice; Salt and black pepper, to taste; Mixed salad leaves, for serving

If you are looking for a light, fresh, and satisfying meal, this Mary Berry Chicken Salad Recipe is a fantastic choice. Tender cooked chicken is combined with crisp vegetables, a creamy dressing, and fresh herbs to create a salad that is full of flavor and texture. It is easy enough for a quick lunch yet elegant enough for entertaining guests. With minimal preparation and no cooking required if using ready-cooked chicken, this recipe comes together in about 20 minutes.

Ingredients

For the Chicken Salad

500g cooked chicken breast, shredded or diced
2 celery stalks, finely sliced
1 small red apple, diced
50g seedless grapes, halved
3 spring onions, finely sliced
50g walnuts, toasted and chopped
Mixed salad leaves, for serving

For the Dressing

4 tablespoons mayonnaise
2 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
Salt, to taste
Freshly ground black pepper, to taste

How to Make Mary Berry Chicken Salad Recipe

Prepare the ingredients: Shred or dice the cooked chicken and place it into a large mixing bowl. Finely slice the celery and spring onions, dice the apple, halve the grapes, and roughly chop the toasted walnuts.
Make the dressing: In a small bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth and creamy.
Combine the salad: Add the celery, apple, grapes, spring onions, and walnuts to the bowl with the chicken.
Add the dressing: Pour the dressing over the chicken mixture and gently stir until all the ingredients are evenly coated.
Chill if desired: Cover the bowl and refrigerate for 15 to 30 minutes to allow the flavors to develop.
Serve: Spoon the chicken salad onto fresh salad leaves and serve immediately.

Tips for the Best Mary Berry Chicken Salad

How do I keep chicken salad from becoming watery?

Pat the grapes and celery dry before adding them to the bowl. Excess moisture can thin the dressing.

Can I use leftover roast chicken?

Yes. Leftover roast chicken works perfectly and often adds even more flavor to the salad.

How can I make the salad crunchier?

Add extra celery or increase the amount of toasted walnuts for additional texture.

What is the best way to balance the dressing?

Taste before serving and adjust with extra lemon juice, salt, or pepper as needed.

Serving Suggestions

Serve with crusty bread or baguette slices.
Fill sandwiches, wraps, or baguettes.
Serve on a bed of mixed greens.
Pair with soup for a light lunch.
Use as a topping for baked potatoes.

Storage

Room Temperature

Do not leave the chicken salad at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Freezing

Freezing is not recommended as the dressing may separate and affect the texture once thawed.

Nutrition

Calories: 320 kcal
Carbohydrates: 9g
Protein: 29g
Fat: 18g
Saturated Fat: 4g
Sodium: 390mg

Nutritional values are estimates and may vary depending on the ingredients used.

FAQs

Can I make Mary Berry chicken salad ahead of time?

Yes, you can prepare it up to one day in advance and keep it refrigerated until serving.

What chicken works best for this recipe?

Cooked roast chicken, poached chicken breast, or rotisserie chicken all work very well.

Can I replace the walnuts?

Yes, pecans, almonds, or cashews are excellent alternatives.

Can I make this recipe lighter?

Replace some or all of the mayonnaise with extra Greek yogurt for a lighter dressing.