Sandra Joanna Gaines Chicken Salad is made with tender chunks of cooked chicken, crisp chopped celery, and the distinct crunch of toasted slivered almonds. The ingredients are brought together by a simple, zesty dressing of mayonnaise and fresh lemon juice that coats every bite without being heavy. It is the ultimate lunch staple that feels both rustic and refined, perfect for serving on buttery croissants or atop a bed of fresh greens.
Joanna Gaines Chicken Salad Ingredients
- 1/2 cup Blanched Slivered Almonds: Toasting these is the secret to the nutty depth in this salad.
- 1/2 cup Mayonnaise: The creamy binder. Use a high-quality brand like Hellmann’s or Duke’s.
- 1 tablespoon Lemon Juice: Freshly squeezed is best to cut through the mayonnaise.
- 1/4 teaspoon Ground Black Pepper: Freshly cracked adds the best aroma.
- 2 cups Cooked Chicken Meat: Chopped or shredded. Rotisserie chicken works perfectly for flavor and moisture.
- 1 rib Celery: Chopped finely for a fresh, watery crunch.
How To Make Joanna Gaines Chicken Salad
- Toast the almonds: Place the slivered almonds in a dry frying pan over medium-high heat. Cook them for 2 to 3 minutes, shaking the pan frequently to ensure even browning. Watch them carefully, as nuts release oils that can burn in seconds. Once they are golden and fragrant, remove them from the heat immediately and let them cool.
- Whisk the dressing: In a medium mixing bowl, combine the mayonnaise, fresh lemon juice, and ground black pepper. Whisk vigorously until the dressing is smooth and the lemon juice is fully emulsified into the mayo.
- Prep the base: Ensure your cooked chicken is chopped into uniform, bite-sized pieces. Chop the celery rib finely so it distributes crunch evenly throughout the salad without overpowering the meat.
- Combine the salad: Add the chopped chicken, celery, and cooled toasted almonds to the bowl with the dressing. Toss everything together gently until the ingredients are thoroughly coated.
- Serve the dish: Taste and add a pinch of salt if needed (depending on how salty your chicken was). Serve immediately or chill for an hour to let the flavors meld.
Recipe Tips
- Nut Temperature: Make sure the toasted almonds are completely cool before adding them to the mayonnaise mixture. If they are hot, they will melt the mayo and make the dressing greasy.
- Chicken Choice: While you can use poached chicken breasts, using leftover roast chicken or a store-bought rotisserie chicken adds a savory, roasted flavor that elevates the simple dressing.
- Toast vs. Raw: Do not skip the toasting step. Raw almonds are chewy and bland; toasted almonds are crunchy and savory, providing the main textural contrast in this soft salad.
- Make Ahead: Chicken salad often tastes better after sitting in the fridge for an hour, allowing the lemon and mayo to marinate the meat.
What To Serve With Chicken Salad?
This salad is incredibly versatile. For the full Magnolia Table experience, serve it scooped onto a buttery croissant or between slices of toasted sourdough with lettuce and tomato. For a lighter lunch, pile it into Bibb lettuce cups or serve it inside a hollowed-out tomato or avocado half. A side of fresh grapes or potato chips rounds out the meal perfectly.
How To Store Leftovers Chicken Salad?
- Refrigerate: Store the chicken salad in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days.
- Stir: The salad may dry out slightly as the chicken absorbs the dressing. Give it a good stir before serving leftovers, adding a teaspoon of extra mayo or lemon juice if needed to loosen it up.
- Freeze: Do not freeze this salad. Mayonnaise-based dressings separate and become watery when thawed, and the celery will lose its crunch.
Chicken Salad Nutrition Facts
- Calories: ~450 kcal
- Fat: 35g
- Carbohydrates: 6g
- Protein: 30g
- Nutrition information is estimated per serving based on 2 servings.
FAQs
Yes, adding halved red or green grapes is a very classic addition to this style of chicken salad (and features in Joanna’s expanded recipes), adding a burst of sweetness.
For a lighter version, you can substitute half of the mayonnaise with plain Greek yogurt. It will be tangier, so you might want to reduce the lemon juice slightly.
Yes, the salad itself is naturally gluten-free. Just ensure you serve it on gluten-free bread or over greens.
Try More Recipes:
- Joanna Gaines Chicken Poblano Soup Recipe
- Joanna Gaines Chicken Alfredo Recipe
- Joanna Gaines Chicken Alfredo Recipe
Joanna Gaines Chicken Salad Recipe
Description
A simple, classic chicken salad featuring toasted almonds, celery, and a zesty lemon-mayo dressing.
Ingredients
Instructions
- Toast the almonds: Brown almonds in a dry pan until golden; cool.
- Whisk the dressing: Mix mayonnaise, lemon juice, and pepper.
- Prep the base: Chop chicken and celery into bite-sized pieces.
- Combine the salad: Toss chicken, celery, and almonds with dressing.
- Serve the dish: Serve on croissants or lettuce.
Notes
- Watch almonds closely while toasting as they burn quickly.
- Cool nuts completely before mixing to prevent greasy dressing.
- Rotisserie chicken provides the best flavor and moisture.
