Chicken salad with celery, onion, pistachios and poppy seeds in a creamy Dijon-buttermilk dressing.
Cook the chicken (see recipe notes) or buy a rotisserie chicken; remove any skin and shred the meat
Place shredded chicken, chopped pistachios, onion and celery in a large bowl; set aside
In a small bowl, combine dressing ingredients
Pour half of dressing over chicken; combine well; add more dressing if desired after it's rested in the fridge
Cover and refrigerate for 30 minutes
Remove from refrigerator; add remaining dressing if desired; let sit for 10 minutes prior to serving
You can use dark or white meat in this healthy recipe. Some people like only white meat in their chicken salad while others prefer a combination of the two. Dark meat seemingly has a little more flavor, but it's really up to you and your personal preference.
There are a few methods for cooking chicken:
After the chicken is cooked, shred the chicken using two forks. If you elect to use a rotisserie chicken from the grocery store, simply remove the skin and shred the chicken.
Generally speaking, foods last 3-5 days in the refrigerator provided they are covered tightly and stored in an uncrowded refrigerator.
Unfortunately, mayonnaise does not freeze well and separates when frozen. On the other hand, "salad dressings" (like Miracle Whip), are often used as a mayonnaise substitute because they can be frozen without separating.