Chicken Salad Recipe
Tender chicken, crisp celery, and a creamy dressing come together in this classic chicken salad recipe—a dependable choice for quick lunches, picnics, brunches, and easy make-ahead dinners. If you enjoy lighter creamy salads, you may also like this Greek yogurt chicken salad for its tangy, protein-rich dressing.
Why you’ll love this dish
This chicken salad is easy to customize without losing its familiar, comforting flavor. The dressing is creamy but balanced with lemon juice and Dijon mustard, while celery and red onion add fresh crunch. Grapes bring a gentle sweetness, and toasted nuts add richness and texture.
It is also an excellent way to use leftover roasted chicken or rotisserie chicken. Once the chicken is cooked, the salad takes only about 15 minutes to mix. Serve it cold, spooned into sandwiches, tucked into lettuce cups, or piled over greens.
For a crunchier, brighter variation, try the flavors in this Asian chicken crunch salad when you want something less traditional.
“The texture is exactly what I want in chicken salad: creamy, crunchy, slightly sweet, and not overloaded with mayonnaise.”
How this recipe comes together
The process is straightforward:
- Cook and cool the chicken before cutting it into bite-size pieces.
- Chop the vegetables, fruit, and herbs.
- Whisk the dressing until smooth.
- Fold everything together gently.
- Chill the salad briefly so the flavors blend.
Cooling the chicken before combining it with the dressing is important. Warm chicken can thin the dressing and soften the vegetables too quickly.
What you’ll need
For the chicken salad
- 3 cups cooked, boneless skinless chicken, chopped
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup seedless red or green grapes, halved
- 1/3 cup toasted pecans or almonds, roughly chopped
- 2 tablespoons fresh parsley, chopped
For the dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
For a sharper flavor, replace some of the red onion with finely sliced green onion. Dried cranberries can stand in for grapes, and sunflower seeds are a good nut-free alternative.
Step-by-step instructions
-
Prepare the chicken.
If using freshly cooked chicken, let it cool until no longer warm. Cut or shred it into bite-size pieces. -
Make the dressing.
In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper. -
Combine the salad ingredients.
Add the chicken, celery, red onion, grapes, toasted nuts, and parsley to a large mixing bowl. -
Add the dressing.
Pour the dressing over the chicken mixture. Use a rubber spatula or large spoon to fold everything together until evenly coated. -
Taste and adjust.
Add more salt, pepper, lemon juice, or Dijon mustard according to your preference. -
Chill before serving.
Cover and refrigerate for at least 30 minutes. This gives the onion, herbs, and dressing time to flavor the chicken.
Best ways to enjoy it
For a classic lunch, serve the chicken salad on toasted sourdough, croissants, or whole-grain bread with lettuce leaves. A thin layer of butter or mashed avocado on the bread helps prevent it from becoming soggy.
For a lighter plate, spoon it into butter lettuce cups or serve it over mixed greens with cucumber and cherry tomatoes. It also works well with crackers, pita wedges, or sliced apples.
If you like creamy chicken salads with fresh avocado and citrus, this lime cilantro chicken avocado salad offers a bright alternative.
Keeping leftovers fresh
Transfer the chicken salad to an airtight container and refrigerate it promptly. It is best eaten within 3 to 4 days when stored at 40°F or below.
Do not leave chicken salad at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F. Stir the salad before serving, since a small amount of dressing may settle during storage.
Freezing is not recommended. Mayonnaise-based dressings can separate, and celery and grapes lose their pleasant texture after thawing. If you need to plan ahead, cook and chop the chicken separately, then assemble the salad within a day or two.
Helpful cooking tips
- Use flavorful chicken. Poached, roasted, or rotisserie chicken all work, but avoid heavily seasoned chicken that competes with the dressing.
- Cut everything evenly. Small, similar-size pieces ensure that every bite has chicken, crunch, and sweetness.
- Toast the nuts. Five minutes in a dry skillet over medium-low heat makes them noticeably more fragrant.
- Hold back some dressing. If you are preparing the salad in advance, reserve a spoonful and stir it in just before serving if the mixture looks dry.
- Balance the richness. Extra lemon juice or Dijon mustard can brighten a dressing that tastes too heavy.
- Chill the bowl if possible. A cold serving bowl helps the salad stay pleasantly firm during a warm lunch or picnic.
For another familiar combination of crisp greens, creamy dressing, and chicken, compare it with this chicken avocado Caesar salad.
Flavor swaps
- Apple walnut: Replace the grapes with diced crisp apple and use walnuts instead of pecans.
- Cranberry almond: Add dried cranberries and sliced almonds for a sweet-tart variation.
- Herb-forward: Mix in fresh dill, chives, or tarragon for a more aromatic salad.
- Lighter dressing: Increase the Greek yogurt and reduce the mayonnaise, adding extra lemon juice to keep the flavor lively.
- Spicy version: Stir in a little cayenne, hot sauce, or finely chopped pickled jalapeño.
- No-mayo option: Use thick Greek yogurt as the base, with olive oil and lemon juice to smooth the texture.
- Pasta salad style: Fold the chicken mixture with cooled pasta for a heartier meal, inspired by this chicken Caesar pasta salad.
Common questions
Can I use canned chicken?
Yes, canned chicken can work in a pinch. Drain it thoroughly, rinse away excess brine if needed, and break up large pieces before mixing. The texture will be softer than freshly cooked or rotisserie chicken.
How long does chicken salad need to chill?
Thirty minutes is enough for the flavors to blend, although a few hours usually produces an even better result. Keep it refrigerated while it chills.
Can I make this chicken salad without grapes?
Absolutely. Substitute diced apple, dried cranberries, chopped pickles, or omit the fruit altogether. The salad will still have plenty of flavor from the dressing and vegetables.
What is the safest way to cook chicken for this recipe?
Cook boneless chicken until it reaches an internal temperature of 165°F in the thickest part. Let it cool safely in the refrigerator rather than leaving it on the counter for an extended period.
Can I make this recipe dairy-free?
Yes. Replace the Greek yogurt with additional mayonnaise or an unsweetened dairy-free yogurt. Check the labels on all prepared ingredients if you need the salad to be strictly dairy-free.
Conclusion
This chicken salad is a practical, flexible recipe that turns simple ingredients into a satisfying meal. For another classic approach, compare the method with The Kitchn’s chicken salad recipe or review the straightforward guidance in this classic chicken salad recipe.
Classic Chicken Salad
Ingredients
For the chicken salad
- 3 cups cooked, boneless skinless chicken, chopped Use left over or rotisserie chicken for convenience.
- 2 stalks celery, finely diced Adds freshness and crunch.
- 1/4 cup red onion, finely diced Can be replaced with green onion for a sharper flavor.
- 1/2 cup seedless red or green grapes, halved Can substitute with dried cranberries.
- 1/3 cup toasted pecans or almonds, roughly chopped Nut-free alternative: sunflower seeds.
- 2 tablespoons fresh parsley, chopped Offers a fresh herb flavor.
For the dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice Adds acidity and brightness.
- 1 teaspoon Dijon mustard Provides flavor depth.
- 1/2 teaspoon honey Can omit if preferred less sweet.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt Plus more to taste.
- 1/8 teaspoon black pepper
Instructions
Preparation
- If using freshly cooked chicken, let it cool until no longer warm. Cut or shred it into bite-size pieces.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper.
- Add the chicken, celery, red onion, grapes, toasted nuts, and parsley to a large mixing bowl.
- Pour the dressing over the chicken mixture. Use a rubber spatula or large spoon to fold everything together until evenly coated.
- Taste and adjust seasoning; add more salt, pepper, lemon juice, or Dijon mustard according to your preference.
- Cover and refrigerate for at least 30 minutes to blend flavors.
