I’m sharing my Delicious Chicken Salad with an unexpected twist that keeps it ultra-creamy and so simple to make, perfect tucked into croissants or piled on a bed of lettuce.

Jump to Recipe

I never meant for this to be the Best Chicken Salad Recipe, but once I found the balance I kept making it. Its creamy from mayonnaise and the seedless red grapes give little sweet surprises that make you wanna take another bite.

I mess with it, taste, change it, which means its never exactly the same twice. People call it an Easy Chicken Salad when they see how fast it comes together, but theres a sneaky depth that makes guests believe you spent forever on it.

Try it the next time you want something cool and unexpected.

Ingredients

Print Recipe (No Advertisments)

Chicken: Lean protein that fills you up, adds savory meatiness and a bit of texture.
Mayonnaise + Greek yogurt: Creamy binder, brings richness and fats, yogurt adds tang and extra protein.
Dijon mustard: Sharp, slightly spicy tang that wakes up flavor without adding calories.
Lemon juice: Bright acidic kick, balances richness and adds fresh citrus brightness.
Celery: Crunchy, hydrating fiber, low calorie, gives salad much needed crunch.
Grapes: Sweet juicy pops, add natural sugar and contrast to savory chicken.
Toasted almonds: Nutty crunch, healthy fats and protein, adds toasty flavor and texture.
Red onion: Sharp bite and slight sweetness, small amounts brighten overall flavor.

Ingredient Quantities

3 cups cooked chicken, shredded or diced (about 1 to 1 1/4 lb)

3/4 cup mayonnaise

1/4 cup plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup celery, finely chopped

1/4 to 1/2 cup red onion, finely chopped

3/4 cup seedless red grapes, halved (or 1 medium apple, diced, optional)

1/4 cup toasted sliced almonds or chopped pecans, roughly chopped

2 tablespoons fresh parsley, chopped

Butter lettuce leaves or croissants, for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Shred or dice 3 cups cooked chicken (about 1 to 1 1/4 lb). Rotisserie chicken works great, or poach breasts quickly and chill them before shredding so the salad doesnt get soggy.

2. Toast 1/4 cup sliced almonds or 1/4 cup chopped pecans in a dry skillet over medium heat until fragrant, about 3 to 5 minutes, shaking the pan so they dont burn. Cool and roughly chop if needed.

3. Finely chop 1/2 cup celery, 1/4 to 1/2 cup red onion (use less if you dont want it too sharp), and 2 tablespoons fresh parsley. Halve 3/4 cup seedless red grapes, or if using 1 medium apple dice it and toss with a little of the 1 tablespoon lemon juice to prevent browning.

4. Make the dressing in a medium bowl: whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt, pepper or lemon if needed.

5. In a large bowl combine the shredded chicken with the dressing and fold gently until evenly coated, you want creaminess not mush.

6. Fold in the chopped celery, red onion, halved grapes or diced apple, the toasted nuts and chopped parsley. Adjust onion amount between 1/4 and 1/2 cup to your taste.

7. Chill the chicken salad at least 20 to 30 minutes to let flavors meld. If it thickens too much after chilling, loosen with a splash of milk, a little extra yogurt or another small squeeze of lemon.

8. Serve over butter lettuce leaves or pile into warm croissants for sandwiches. Sprinkle extra chopped nuts and parsley on top for crunch and color.

9. Store leftovers in an airtight container in the fridge for 3 to 4 days; keep extra nuts separate if you want them to stay extra crunchy.

Equipment Needed

1. Large mixing bowl for tossing the chicken with the dressing
2. Medium bowl for whisking the dressing
3. Whisk (or a fork if thats all you got)
4. Chef’s knife for chopping celery, onion, parsley and apple if using
5. Cutting board
6. Dry skillet for toasting nuts
7. Measuring cups and spoons
8. Two forks or your hands to shred the chicken
9. Rubber spatula or large spoon to fold everything gently

FAQ

Q: How long will this chicken salad keep in the fridge? A: Store it in an airtight container for 3 to 4 days. If you add apple it may brown sooner, so use lemon juice or add apples just before serving.

Q: What kind of cooked chicken works best? A: Rotisserie chicken, poached, or baked chicken all work. For easy shredding use two forks or toss warm breasts in a stand mixer for 20 to 30 seconds, it shreds fast and evenly.

Q: Can I swap ingredients or make it lighter? A: Yes. Use all Greek yogurt instead of mayo for a lighter version, or reduce mayo to taste. Swap grapes for diced apple, or use sunflower seeds instead of nuts to avoid tree nuts.

Q: Any tips to keep the salad from getting soggy? A: Chop celery and onion small, drain excess liquid from fruit, and add nuts right before serving so they stay crunchy. Also chill the salad for at least 30 minutes so flavors set.

Q: Is this recipe gluten free and allergy friendly? A: The basic recipe is gluten free if you serve it on lettuce or gluten free bread. For nut allergies skip the almonds/pecans and use toasted pumpkin or sunflower seeds instead.

Q: Best ways to serve it? A: Serve on butter lettuce cups, croissants, toasted bread, or over mixed greens. It's also great scooped into avocado halves for a fresh lunch.

The Best Chicken Salad Recipe Substitutions and Variations

3 cups cooked chicken: use shredded rotisserie chicken or diced cooked turkey breast, or for a vegetarian version use 2 cans chickpeas, slightly mashed to mimic texture
3/4 cup mayonnaise and 1/4 cup plain Greek yogurt: for a lighter mix use 1 cup plain Greek yogurt instead of both, or swap mayo for mashed avocado, or try vegan avocado mayo for a dairy free option
3/4 cup seedless red grapes: swap with 1 medium diced apple or pear, or 1/3 cup dried cranberries for a chewy sweet note
1/4 cup toasted sliced almonds or chopped pecans: use chopped walnuts or pistachios, or go nut free with toasted sunflower seeds or pepitas

Pro Tips

– Pat the chicken dry and chill it before you mix, dont skip this or the dressing will get watery; if you have warm chicken shred it quickly but spread it on a tray to cool first so the salad stays fluffy not soggy.

– Make the dressing a bit thinner than you think you need because it firms up in the fridge, you can always thicken later with a little extra mayo or yogurt but its hard to fix if it gets too gloopy.

– Toast the nuts in a dry pan until they smell nutty, let them cool completely and save a handful to sprinkle on top right before serving so you still get crunch; burned nuts ruin the whole thing so watch closely and shake the pan.

– If you use apple toss it with lemon so it wont brown, and if red onion is too harsh soak the chopped onion in cold water for 5 minutes to mellow it; also chill the finished salad at least 20-30 minutes so flavors meld, then taste again and adjust salt or acid.

The Best Chicken Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Delicious Chicken Salad with an unexpected twist that keeps it ultra-creamy and so simple to make, perfect tucked into croissants or piled on a bed of lettuce.

Servings

servings

Calories

385

kcal

Equipment: 1. Large mixing bowl for tossing the chicken with the dressing
2. Medium bowl for whisking the dressing
3. Whisk (or a fork if thats all you got)
4. Chef’s knife for chopping celery, onion, parsley and apple if using
5. Cutting board
6. Dry skillet for toasting nuts
7. Measuring cups and spoons
8. Two forks or your hands to shred the chicken
9. Rubber spatula or large spoon to fold everything gently

Ingredients

3 cups cooked chicken, shredded or diced (about 1 to 1 1/4 lb)
3/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup celery, finely chopped
1/4 to 1/2 cup red onion, finely chopped
3/4 cup seedless red grapes, halved (or 1 medium apple, diced, optional)
1/4 cup toasted sliced almonds or chopped pecans, roughly chopped
2 tablespoons fresh parsley, chopped
Butter lettuce leaves or croissants, for serving (optional)

Directions

Shred or dice 3 cups cooked chicken (about 1 to 1 1/4 lb). Rotisserie chicken works great, or poach breasts quickly and chill them before shredding so the salad doesnt get soggy.
Toast 1/4 cup sliced almonds or 1/4 cup chopped pecans in a dry skillet over medium heat until fragrant, about 3 to 5 minutes, shaking the pan so they dont burn. Cool and roughly chop if needed.
Finely chop 1/2 cup celery, 1/4 to 1/2 cup red onion (use less if you dont want it too sharp), and 2 tablespoons fresh parsley. Halve 3/4 cup seedless red grapes, or if using 1 medium apple dice it and toss with a little of the 1 tablespoon lemon juice to prevent browning.
Make the dressing in a medium bowl: whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt, pepper or lemon if needed.
In a large bowl combine the shredded chicken with the dressing and fold gently until evenly coated, you want creaminess not mush.
Fold in the chopped celery, red onion, halved grapes or diced apple, the toasted nuts and chopped parsley. Adjust onion amount between 1/4 and 1/2 cup to your taste.
Chill the chicken salad at least 20 to 30 minutes to let flavors meld. If it thickens too much after chilling, loosen with a splash of milk, a little extra yogurt or another small squeeze of lemon.
Serve over butter lettuce leaves or pile into warm croissants for sandwiches. Sprinkle extra chopped nuts and parsley on top for crunch and color.
Store leftovers in an airtight container in the fridge for 3 to 4 days; keep extra nuts separate if you want them to stay extra crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.