I’m so excited to share with you one of my family’s favorite recipes, Bethenny Frankel’s Chicken Salad. I’ve been making this recipe for years, and it’s always a hit with my kids and husband.
The best part is that it’s incredibly easy to make and requires just a few ingredients. The dish originated from Bethenny Frankel’s cookbook, which I stumbled upon a few years ago.
I was immediately drawn to the simplicity and freshness of the recipe, and I knew I had to give it a try. The first time I made it, I was blown away by how delicious it was – the flavors all came together perfectly, and the texture of the chicken was just right.
My kids were a bit skeptical at first, but after one bite, they were hooked. We’ve been making this recipe for family gatherings and potlucks ever since.
It’s also a great way to get in some protein and veggies on busy weeknights. One of the things I love about this recipe is that it’s incredibly versatile – you can serve it on its own or add some crusty bread or crackers for a satisfying snack.
The key to making this recipe is to use high-quality ingredients – fresh herbs, good-quality chicken, and real mayonnaise make all the difference in the flavor department.
Bethenny Frankel Chicken Salad
4.9 from 1525 votes
A light and flavorful chicken salad inspired by Bethenny Frankel’s approach to healthy eating. This recipe combines tender shredded chicken with crunchy vegetables and a tangy yogurt-based dressing for a satisfying meal.
1Place the chicken breasts in a large pot and cover with 4 cups of water.
2Add 1 teaspoon of salt and bring to a boil over high heat, then reduce to medium-low and simmer for 15 to 18 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
3Remove the chicken from the pot and let it cool on a cutting board for 5 minutes.
4Use two forks to shred the chicken into bite-sized pieces, discarding any fat or gristle.
5In a large mixing bowl, combine the Greek yogurt, lemon juice, Dijon mustard, black pepper, and garlic powder.
6Stir until the dressing is smooth and evenly blended.
7Add the shredded chicken, diced celery, diced red onion, and chopped parsley to the bowl with the dressing.
8Mix thoroughly until all ingredients are coated, then cover and refrigerate for at least 30 minutes to allow flavors to meld.
For extra crunch, add 1/4 cup chopped walnuts or sliced almonds. Serve on a bed of lettuce, in a whole wheat wrap, or with whole grain crackers.
Watch Video Of How Bethenny Frankel Chicken Salad Works
This Bethenny Frankel Chicken Salad Recipe is always a good idea for any occasion – whether you’re looking for a quick lunch or dinner option or want something special for a family gathering.
It’s also incredibly easy to make ahead of time, so feel free to prepare it the night before and refrigerate until ready to serve.
For storage ideas, consider portioning out individual servings into containers or zip-top bags for easy reheating later.
❓ Frequently Asked Questions About Bethenny Frankel Chicken Salad
Q: What type of chicken should I use for this recipe?
A: For this recipe, you’ll want to use boneless, skinless chicken breast or thighs – whichever you prefer. You can also use leftover cooked chicken if you have some on hand.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time – simply mix all the ingredients together and refrigerate until ready to serve. Just be sure to give it a good stir before serving.
Q: What if I don’t like mayonnaise?
A: If you’re not a fan of mayonnaise, you can substitute in Greek yogurt or sour cream for a similar consistency and flavor.
Q: Can I add any other ingredients to this recipe?
A: Absolutely – feel free to customize this recipe to your taste! Some ideas include diced onions, chopped hard-boiled eggs, or even some chopped nuts for added crunch.
Q: How do I store leftover chicken salad?
A: Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months – just thaw overnight in the fridge before serving.
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