bethenny frankel chicken salad recipe
The Best bethenny frankel chicken salad recipe
Oh, this Bethenny Frankel chicken salad recipe is one of those rare finds that feels like a gift—simple enough to whip up in under an hour but packed with flavor and texture that makes it feel like a special treat. I’ve been making it for years, and it’s become a staple in our house, especially when we’re hosting or just need something fresh and satisfying without the fuss of a full meal. The way the chicken tenderizes in the yogurt and herbs, then gets tossed with crisp apples and crunchy nuts, it’s like a perfect balance of sweet, tangy, and savory all at once. My kids actually beg for seconds, which is a win because it’s not just a side dish—it’s something they’ll eat straight from the bowl. Plus, it’s so versatile. We serve it on whole-grain bread for sandwiches, over greens for a light lunch, or even as a filling for wraps. It’s that kind of recipe that makes me feel good about what I’m feeding my family without overcomplicating things.
Health-wise, this salad is a no-brainer. The Greek yogurt adds protein and probiotics, keeping things fresh and gut-friendly, while the apples bring natural sweetness and fiber. The walnuts and almonds add healthy fats and crunch, which helps keep us full longer. It’s not heavy, but it’s not light either—it’s that kind of balanced meal that doesn’t feel like a sacrifice. And honestly, it’s just as good the next day, too, which is a huge plus when you’re meal prepping. My husband swears by it for his work lunches, and my kids will eat it cold straight from the fridge, so it’s not just a one-time thing. It’s the kind of recipe that feels like a comfort, but with all the good stuff your body needs. Plus, it’s always a hit at potlucks or when we’re trying to impress guests without spending hours in the kitchen. It’s that kind of recipe that makes life easier and tastes better.
Bethenny Frankel’s Classic Chicken Salad
A creamy, flavorful chicken salad inspired by Bethenny Frankel’s iconic recipe, perfect for sandwiches, wraps, or salads. Light yet satisfying, this version keeps the classic taste while being easy to prepare.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 cups mixed greens (spinach, arugula, or romaine)
- 1 cup diced celery
- ½ cup diced red onion
- 1 cup diced cucumber
- ½ cup diced bell peppers (any color)
- ¼ cup dried cranberries (optional)
- ½ cup mayonnaise
- ¼ cup Greek yogurt (or sour cream)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
👨🍳Directions
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1 Cook the chicken: Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, garlic powder, and paprika. Heat olive oil in a pan over medium heat, then cook chicken for 5–6 minutes per side until fully cooked (165°F internal temp). Let cool, then shred or chop finely.
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2 Prepare the salad base: In a large bowl, combine mixed greens, diced celery, red onion, cucumber, bell peppers, and dried cranberries (if using). Set aside.
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3 Make the dressing: In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey/maple syrup, minced garlic, salt, and pepper until smooth.
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4 Combine: Add the cooked and cooled chicken to the salad base. Pour the dressing over the chicken and gently toss to coat evenly. Chill in the refrigerator for at least 30 minutes to let flavors meld.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Food processor (optional)
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bethenny Frankel’s Classic Chicken Salad Works
This Bethenny Frankel chicken salad recipe is a perfect go-to for any gathering because it’s simple enough to make ahead while still feeling fresh and flavorful. It’s ideal for family meals or potlucks because it holds up well and lets everyone customize their own portion, making it both practical and crowd-pleasing. Plus, the mix of crisp veggies and tender chicken keeps it satisfying without being too heavy, which works great for any occasion.
❓ Frequently Asked Questions About Bethenny Frankel’s Chicken Salad
1. What is the Bethenny Frankel Chicken Salad recipe known for?
The Bethenny Frankel Chicken Salad is famous for its creamy, flavorful blend of chicken, fresh vegetables, and a rich dressing made with mayonnaise, Dijon mustard, and a touch of honey. It’s often praised for its balance of textures and tastes, making it a popular choice for both casual meals and special occasions.
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2. Can I make this recipe ahead of time and store it?
Yes, you can prepare the Bethenny Frankel Chicken Salad in advance. It keeps well in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or let it sit at room temperature for a few minutes before serving to maintain the best texture.
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3. What ingredients are essential for the classic version of this recipe?
The key ingredients include: – Shredded or diced cooked chicken breast – Mayonnaise (or a mix of mayo and Greek yogurt for a lighter option) – Dijon mustard – Honey or maple syrup – Fresh dill or parsley (for garnish) – Celery, red onion, and apple (commonly used for crunch) – Salt, pepper, and a pinch of garlic powder
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4. Does the recipe call for a specific type of chicken?
The recipe typically uses cooked chicken breast, either shredded or diced. You can use leftover roasted, grilled, or poached chicken. For extra flavor, consider adding cooked bacon or smoked turkey breast.
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5. Can I substitute any ingredients for dietary restrictions?
Absolutely! Here are some common substitutions: – Mayonnaise: Use Greek yogurt or a vegan mayo alternative for a lighter texture. – Dijon mustard: Swap with whole-grain mustard or a mustard-free dressing like lemon juice and olive oil. – Celery & red onion: Skip or reduce if avoiding raw veggies; add diced bell peppers or avocado instead. – Honey: Use maple syrup or agave for a vegan-friendly option.
