This Black Truffle Chicken Salad is a luxurious, creamy dish that’s easy to make in just 15 minutes. With tender chicken, crisp vegetables, and the rich flavor of black truffle oil, it's perfect for sandwiches, lettuce wraps, or served on greens.
1 Whisk To mix dressing and ensure smooth consistency
Ingredients
2cups- Cooked Chicken Shredded or dicedrotisserie, grilled, or poached
½cup- Mayonnaise Can substitute with Greek yogurt for a lighter version
1-2tsptsp Black Truffle Oil Adjust to tastestart with 1 tsp to avoid overpowering flavor
½cup- Celery Finely chopped for crunch
2tbsptbsp Shallot/Red Onion Minced for mild sharpness
2tbsptbsp Fresh Herbs Parsleychives, or tarragon work well
1tbsptbsp Lemon Juice Freshly squeezed for brightness
- - Salt and Pepper To taste
½cup- Optional: Grapes Halved or diced apples work well as a sweet addition
¼cup- Toasted Nuts Walnutspine nuts for crunch
¼cup- Shaved Parmesan Optionalfor extra richness
Instructions
Prepare Ingredients:
Cook the chicken (or use pre-cooked) and shred or dice it. Chop celery, shallots, and fresh herbs.
Make the Dressing:
In a bowl, combine mayonnaise (or Greek yogurt), black truffle oil, lemon juice, and optional seasonings like Dijon mustard or truffle paste. Whisk until smooth.
Combine Ingredients:
Add the shredded chicken, veggies, and herbs into the dressing. Optional mix-ins: grapes, toasted nuts, or Parmesan. Gently fold together.
Rest for Flavor:
Cover and refrigerate the salad for at least 30 minutes.
Serve:
Serve chilled on croissants, crusty bread, or lettuce wraps. For an elevated presentation, plate over arugula, garnish with shaved truffle, extra herbs, and a drizzle of truffle oil.
Notes
You can substitute Greek yogurt for mayonnaise for a lighter, tangier version of this salad.
Resting the salad in the fridge helps the flavors meld together, enhancing the overall taste.
For a richer flavor, add freshly shaved black truffle as a garnish, but this is optional.