Chicken Salad
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Chicken Salad
This classic chicken salad is creamy, crunchy, and ready for sandwiches, crackers, or a bed of greens. Tender cooked chicken gets folded with celery, grapes, and a light mayo dressing brightened by lemon and Dijon. Use a rotisserie chicken to put it together in about 15 minutes with no cooking at all.
Ingredients
- 3 cups cooked chicken, diced or shredded
- 2 celery stalks, finely diced
- 1 cup red grapes, halved
- 1/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup sliced almonds
- 2 tablespoons chopped fresh chives
- Salt and black pepper to taste
Directions
- In a large bowl, whisk the mayonnaise, Greek yogurt, lemon juice, and Dijon.
- Add the chicken, celery, and grapes to the bowl.
- Fold everything together until evenly coated.
- Stir in the almonds and chives.
- Season with salt and pepper.
- Chill for 30 minutes, then serve.
Tips and variations
- A rotisserie chicken makes this come together fast and adds extra flavor.
- Greek yogurt lightens the dressing while keeping it creamy, but you can use all mayo if you prefer.
- Add the almonds just before serving so they stay crunchy.
- Serve it on croissants, over greens, or scooped with crackers for an easy lunch.
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Common questions
- What chicken is best for chicken salad
- Poached chicken breast or rotisserie chicken both work well. You want tender, fully cooked meat that shreds or dices cleanly.
- How long does chicken salad keep
- Stored in an airtight container in the fridge, it keeps for up to 3 days. Do not leave it at room temperature for more than 2 hours.
- Can I make it without grapes
- Yes. Swap in diced apple for sweetness and crunch, or leave the fruit out entirely for a more savory version.
- How do I serve it
- It is great on sandwiches, in a wrap, over a green salad, or scooped onto crackers for a quick snack.
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