Simple Chicken Salad
A bright and comforting chicken salad that's quick to prepare and perfect for any meal, whether it's a picnic or a quick dinner.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped Rotisserie chicken is a great shortcut.
- 1/2 cup celery, finely diced Adds crunch and freshness.
- 1/3 cup red onion, minced For a mild bite (soak briefly in cold water if you want a gentler flavor).
- 1/2 cup grapes, halved or diced apple Sweet contrast to the savory notes.
- 1/3 cup toasted almonds or walnuts, chopped For texture.
- 3/4 cup plain Greek yogurt Substitute mayo for a richer version.
- 1 tablespoon Dijon mustard Subtle tang and depth.
- 2 teaspoons lemon zest Brightens everything.
- 1 tablespoon lemon juice Brightens everything.
- 1 tablespoon fresh dill, chopped Herbaceous lift (substitute parsley or tarragon).
- Salt and pepper to taste
- Optional: a pinch of smoked paprika or drizzle of honey For sweet-smoky balance.
Instructions
Preparation
- If using raw chicken breasts, poach gently in simmering water or broth for 12-15 minutes until cooked through. Cool and shred. If using rotisserie or leftover chicken, simply chop to bite-sized pieces.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, lemon juice, dill, and a pinch of salt and pepper. Taste and adjust acidity or seasoning.
- Add the chopped chicken, celery, onion, grapes or apple, and nuts to the bowl with dressing. Gently fold until everything is evenly coated.
- Let the salad rest in the refrigerator for 10-20 minutes to let flavors meld, or serve immediately if you're hungry now.
- Before serving, toss in an extra sprinkle of fresh herbs and a grind of black pepper.
Notes
Store in an airtight container for up to 3 days. Nuts and crunchy toppings should be kept separate until just before serving to preserve texture. For meal prep, combine all ingredients except nuts and fresh fruit a day ahead.