Classic Chicken Salad
A creamy, crunchy chicken salad with tender chicken, crisp celery, and a zesty dressing, perfect for quick lunches and picnics.
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.
Notes
Best served cold. Pair with toasted bread, lettuce cups, or over greens for a lighter option. Store in an airtight container for up to 3-4 days in the fridge. Avoid leaving out at room temperature for more than 2 hours.