Creamy Chicken Salad
A comforting, quick, and versatile chicken salad wrapped in a velvety dressing, ideal for any occasion.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced Rotisserie works wonderfully for speed.
- 3/4 cup mayonnaise Provides creamy richness; use light mayo to cut calories.
- 1/2 cup Greek yogurt Adds tang and lowers fat; can replace mayo entirely for a lighter salad.
- 2 stalks celery, finely chopped Adds crunch and freshness.
- 1/3 cup red onion, finely minced For brightness; swap for scallions if preferred.
- 1/2 cup seedless grapes, halved Sweet contrast; optional but delightful.
- 2 tablespoons fresh lemon juice Lifts the whole dish.
- 1 teaspoon Dijon mustard Balances creaminess with a mild bite.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 2 tablespoons chopped fresh parsley or dill Herbaceous finish.
- 1/4 cup chopped toasted almonds or walnuts For party-perfect crunch.
Instructions
Preparation
- If not using rotisserie, poach or roast boneless chicken breasts or thighs until cooked through, then shred with forks.
- In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until silky.
- Stir in the chopped celery, onion, and grapes or cranberries.
- Add the shredded chicken to the bowl and fold gently until everything is coated.
- Fold in parsley and toasted nuts. Cover and chill for at least 30 minutes or serve immediately.
Serving
- Serve piled onto bread for sandwiches, spooned over mixed greens, or tucked into pita pockets.
Notes
For a lighter option, use all Greek yogurt and a tablespoon of olive oil. Mixing the salad up to 24 hours in advance deepens the flavors.