Chicken Salad
A comforting and versatile Chicken Salad filled with tender chicken, crunchy celery, sweet grapes, and bright herbs, perfect for quick meals, picnics, or family lunches.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped (rotisserie chicken is a time-saver)
- 3/4 cup mayonnaise or Greek yogurt or a 50/50 mix for a lighter dressing
- 1 tablespoon Dijon mustard adds a mellow tang
- 2 tablespoons lemon juice brightens and balances richness
- 1/2 cup celery, finely chopped for crispness
- 1/2 cup seedless grapes, halved or diced apple for extra sweet crunch
- 1/4 cup red onion, finely minced a sharp, savory note
- 1/4 cup chopped toasted almonds or walnuts for texture and warmth
- 2 tablespoons fresh parsley or dill, chopped fresh herb aroma
- Salt and pepper to taste
- 1/4 cup dried cranberries optional for a festive, sweet-tart finish
Instructions
Preparation
- If using raw breasts, place them in a pot, cover with water or broth, add a bay leaf and a pinch of salt, bring to a simmer, and cook gently for 12–15 minutes until just cooked through. Let rest, then chop or shred.
- In a large bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper until smooth and glossy.
- Stir in the finely minced red onion, chopped parsley or dill, and celery.
- Fold the shredded chicken and halved grapes (or apples) into the dressing. Toss until everything is evenly coated.
- Fold in toasted nuts and dried cranberries if using. Taste and adjust seasoning. Chill for 30 minutes if you can.
Notes
For substitutions, use rotisserie chicken for speed, swap mayo for full-fat yogurt for a healthier option, or replace grapes with diced pear. Chill the bowl and utensils briefly to keep the salad crisp on warm days.