Arlington Chicken Salad Recipe (Creamy Copycat Version!)
Ingredients
Main Ingredients
- 3 cups cooked chicken (shredded or diced – rotisserie chicken works great!)
- 1/2 cup celery, finely diced
- 1/4 cup red onion, minced
- 1/2 cup red grapes, halved (or diced apples for a twist!)
- 1/3 cup toasted pecans or walnuts, chopped
The Creamy Dressing
- 1/2 cup mayonnaise (Duke’s or Hellmann’s for best flavor)
- 1/4 cup Greek yogurt or sour cream (for tanginess)
- 1 tbsp Dijon mustard
- 1 tsp honey (or maple syrup)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & black pepper to taste
Optional Add-Ins
- 1 tbsp fresh dill or parsley
- A squeeze of lemon juice for brightness
- Dried cranberries for extra sweetness
Instructions
Prep the Chicken
- If using rotisserie chicken, shred it into bite-sized pieces.
- For homemade cooked chicken, poach 2 breasts in seasoned broth for extra flavor.
Toast the Nuts (For Extra Flavor!)
- Heat a dry skillet over medium heat.
- Add chopped pecans and toast for 2-3 minutes until fragrant.
- Let cool before mixing in (so they stay crunchy!).
Mix the Dressing
- In a small bowl, whisk together:
- Mayo + Greek yogurt
- Dijon mustard + honey
- Garlic powder, onion powder, salt & pepper
Combine Everything
- In a large bowl, mix chicken, celery, onions, grapes, and nuts
- Pour dressing over and fold gently (don’t overmix!).
- Chill for at least 30 minutes (trust me, it’s better cold!).