What the heck is this?
This is the chicken salad that makes all other chicken salads question their life choices. It’s creamy but not gloopy, crunchy but not chaotic, and packed with fresh flavor and texture that hits all the right notes. You’ve got tender shredded chicken, crisp celery, a hint of sweetness from grapes or apples (your choice!), and a creamy, tangy dressing that brings it all together. Whether you’re piling it onto buttery croissants, crisp lettuce leaves, or just eating it straight from the bowl (no judgment), this is chicken salad done right.
Why You’ll Love This Recipe
Because it’s everything chicken salad should be—balanced, flavorful, and not too heavy. It’s also wildly flexible, perfect for meal prep, great for sandwiches, wraps, or salads, and just upscale enough to make you feel like you’re brunching at a fancy café. Plus, you can make it ahead, store it for days, and it somehow tastes even better after a night in the fridge. Chicken salad magic? Absolutely.
The Good Stuff You’ll Need
- 3 cups cooked, shredded or chopped chicken (rotisserie works great)
- ½ cup mayonnaise (or half mayo, half Greek yogurt for a lighter vibe)
- 1 tbsp Dijon mustard
- 1 tsp lemon juice or white wine vinegar
- Salt and pepper to taste
- 2 celery stalks, finely diced
- ⅓ cup red grapes (halved) or 1 small apple (chopped, peeled optional)
- ¼ cup finely chopped red onion or scallions
- 2 tbsp chopped fresh parsley or dill (optional but so good)
- Optional mix-ins: chopped walnuts or pecans, dried cranberries, sliced almonds
Let’s Do This
- Make the dressing: In a large mixing bowl, whisk together the mayo, Dijon, lemon juice, and a generous pinch of salt and pepper until smooth and creamy.
- Add the good stuff: Stir in the chicken, celery, grapes (or apples), red onion, and herbs if using. Mix until everything is evenly coated in that dreamy dressing.
- Taste and adjust: Give it a taste—add more salt, pepper, or lemon juice if needed. Want it creamier? Add a touch more mayo.
- Chill out: Cover and refrigerate for at least 30 minutes to let the flavors mingle. It’s even better after an hour or two.
- Serve it up: Scoop it onto croissants, toast, or lettuce cups, or just grab a fork and go to town. No wrong way to chicken salad.
Serving Suggestions
Serve in sandwiches, wraps, lettuce boats, or over mixed greens with a drizzle of vinaigrette. It’s perfect as a lunchbox hero, party platter centerpiece, or picnic MVP. Bonus points for pairing it with kettle chips and a sparkling drink.
Switch It Up
Make it spicy with a dash of hot sauce or chopped pickled jalapeños. Try curry powder for a warm, earthy twist. Go Mediterranean with chopped olives, sun-dried tomatoes, and a spoonful of hummus in place of some of the mayo.
Make-Ahead Tips
Chicken salad keeps like a dream. Store it in an airtight container in the fridge for up to 4 days. If it starts to look a little dry after a couple days, just stir in a teaspoon of mayo or yogurt to freshen it up.
Questions People Actually Ask
Can I use canned chicken? You can, but rotisserie or poached chicken gives a much better texture and flavor.
How do I cook chicken for this? Poach it in lightly salted water or broth until just cooked through, about 12–15 minutes. Let it cool and then shred or chop.
Can I make this dairy-free? Yes—just use a mayo-based dressing with no yogurt.
Can I freeze chicken salad? Not recommended. The mayo and produce don’t hold up well in the freezer—it gets watery and weird.
Best Chicken Salad: Creamy, Crunchy, Tangy, and Totally Irresistible
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Description
This is the chicken salad that makes all other chicken salads question their life choices. It’s creamy but not gloopy, crunchy but not chaotic, and packed with fresh flavor and texture that hits all the right notes. You’ve got tender shredded chicken, crisp celery, a hint of sweetness from grapes or apples (your choice!), and a creamy, tangy dressing that brings it all together. Whether you’re piling it onto buttery croissants, crisp lettuce leaves, or just eating it straight from the bowl (no judgment), this is chicken salad done right.
Ingredients
3 cups cooked, shredded or chopped chicken (rotisserie works great)
½ cup mayonnaise (or half mayo, half Greek yogurt for a lighter vibe)
1 tbsp Dijon mustard
1 tsp lemon juice or white wine vinegar
Salt and pepper to taste
2 celery stalks, finely diced
⅓ cup red grapes (halved) or 1 small apple (chopped, peeled optional)
¼ cup finely chopped red onion or scallions
2 tbsp chopped fresh parsley or dill (optional but so good)
Optional mix-ins: chopped walnuts or pecans, dried cranberries, sliced almonds
Instructions
Make the dressing: In a large mixing bowl, whisk together the mayo, Dijon, lemon juice, and a generous pinch of salt and pepper until smooth and creamy.
Add the good stuff: Stir in the chicken, celery, grapes (or apples), red onion, and herbs if using. Mix until everything is evenly coated in that dreamy dressing.
Taste and adjust: Give it a taste—add more salt, pepper, or lemon juice if needed. Want it creamier? Add a touch more mayo.
Chill out: Cover and refrigerate for at least 30 minutes to let the flavors mingle. It’s even better after an hour or two.
Serve it up: Scoop it onto croissants, toast, or lettuce cups, or just grab a fork and go to town. No wrong way to chicken salad.
Notes
Serve in sandwiches, wraps, lettuce boats, or over mixed greens with a drizzle of vinaigrette. It’s perfect as a lunchbox hero, party platter centerpiece, or picnic MVP. Bonus points for pairing it with kettle chips and a sparkling drink.
- Prep Time: 15 minutes
Nutrition
- Calories: ~320 kcal per serving
- Fat: ~20g
- Carbohydrates: ~8g
- Protein: ~22g