Easy Chicken Salad Recipe

This easy chicken salad recipe takes just 10 minutes to make with rotisserie chicken, mayo, crunchy celery, sweet grapes, and toasted almonds. You’ve probably searched for the perfect chicken salad that’s creamy but not gloopy, and packed with flavor. Here’s what you’ll learn: how to balance textures, pick the best ingredients, and customize it for any diet. Let me show you my family’s go-to version.

I grew up making this on warm summer days when you don’t want to turn on the oven. It’s the kind of dish that works for quick lunches, picnic food, or meal prep. Just chop, mix, and chill.

The best part? You get creamy mayonnaise dressing, sweet grapes, crunchy celery, and tender cooked chicken all in one bite. It’s a classic recipe that never gets old, and I’m sharing it with you today on Mr Kitchen Adviser.

Chicken salad is a cold salad made with chopped or shredded chicken mixed with a creamy dressing. The chicken salad we know today dates back to the 1860s in Rhode Island. A man named Liam Gray invented this mayo-based version for his meat market.

Before that, versions of chicken salad existed. But this creamy texture with herbs and mayonnaise became popular in 19th-century America. Now it’s a classic dish across the country.

You can serve chicken salad many ways. Put it on whole wheat bread for a sandwich. Stuff it in a croissant for a fancy lunch. Use it as wrap filling or serve it in lettuce cups for a low carb option. It’s even great as a salad topping or side dish at picnics.

This recipe gives you the perfect balance. You get creamy, crunchy, sweet, and savory all in one bite.

The mayonnaise creates a rich, creamy texture that coats everything. I add Dijon mustard for a tangy flavor that cuts through the richness. Fresh lemon juice brightens the whole mix.

Celery crunch is essential. It adds texture and keeps the salad from being too soft. Sweet grapes bring balance. They pop in your mouth and add a lovely sweet savory balance.

Green onion adds mild onion flavor without being too strong. Sliced almonds give extra crunch and a nutty taste. Fresh herbs like parsley or dill make it feel light and fresh.

This is a high protein meal that works for many diets. It’s naturally gluten free and you can make it keto friendly by skipping the grapes. The best part is it’s meal prep friendly. Make it once and enjoy it all week.

Here’s what you need for this classic chicken salad:

For the Salad:

• 4 cups (420 grams) cooked chicken, chopped or shredded
• 3 celery stalks, chopped
• 2 green onion, sliced thin
• 1 cup (200 grams) red grapes, washed and dried
• 1/3 cup (40 grams) sliced almonds
• 2 tablespoons fresh parsley, chopped (or dill)

For the Dressing:

• 1/2 cup (120 grams) mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Chicken Options (Rotisserie, Poached, Leftover)

You have choices for the chicken. Rotisserie chicken from the supermarket is my favorite shortcut. Just break it down and chop it up. It adds tons of flavor and saves time.

Grilled chicken works great too. If you grilled chicken breasts yesterday, use those. Poached chicken is another option. It stays moist and tender.

You can cube the chicken or shred it. Cubed chicken gives you nice, spoon-friendly bites. Shredded chicken creates smaller pieces that grab more dressing. I prefer cubed for this recipe, but both work fine.

Fresh Add-Ins (Vegetables & Fruits)

The vegetables and fruits make this salad special. Celery is a must. Those three stalks add crunch and freshness.

Green onion gives mild flavor. You can use red onion if you want stronger onion flavor. Just dice it small.

Sweet red grapes are my choice for fruit. They add a pop of sweetness. You can also use diced apples for a Waldorf style. Dried cranberries work if you want chewy texture instead of juicy.

Dressing Components

The dressing is simple but important. Mayonnaise is the base. Use a brand you enjoy. Many people in the Southern style cooking swear by Duke’s mayo.

If you’re not a fan of regular mayo, try a light mayo alternative. Greek yogurt dressing is a healthy alternative. Mix half mayo and half Greek yogurt for a lighter version.

Dijon mustard adds tangy flavor and helps bind everything. Lemon juice brightens the mix. Salt and black pepper are basic but essential for seasoning.

You can add garlic powder or paprika for extra flavor. A drizzle of honey balances the mustard if you like sweet savory balance.

You need basic kitchen tools for this. A large mixing bowl is essential. A sharp chef’s knife makes chopping easy. Use a cutting board for all your prep work.

Measuring spoons help you get the dressing right. If you’re toasting the almonds, grab a small skillet.

Here are my prep tips. Wash and dry the grapes well. Extra water makes the salad watery. Chop celery into small pieces. Big chunks are hard to eat in a sandwich.

Slice the green onion thin. Trim the tips first. For the chicken, make sure it’s fully cooked and cooled before chopping.

If you’re using chicken breast, let it cool for 10 minutes after cooking. This makes it easier to cut. A salad spinner helps dry greens if you’re serving this on lettuce.

This is a simple mixing technique recipe. Let me walk you through each step.

Prepare and Shred the Chicken

Start with your cooked chicken. If you bought a whole rotisserie chicken, pull the meat off the bones. Discard the skin if you want less fat.

Chop the chicken into bite-sized pieces. I cube mine today. Cut them about half an inch. This size is perfect for sandwiches.

If you prefer shredded chicken, use two forks. Pull the meat apart into thin strands. You can also use a stand mixer on low speed for 30 seconds. This shreds it fast.

Set the chopped chicken aside in your large mixing bowl.

Mix the Dressing

In a small bowl, combine the mayonnaise and Dijon mustard. Add the lemon juice, salt, and black pepper.

Whisk everything together until smooth. The dressing should look creamy and well blended. Taste it. Adjust the seasoning if needed.

Some people like more mustard for extra tang. Others add a pinch of garlic powder or paprika here. Make it your own.

Combine Ingredients

Add the chopped celery to the bowl with chicken. Toss in the sliced green onion. Add your washed and dried grapes.

Pour in the sliced almonds. These add great texture. You can toast them first in a dry skillet for 2 minutes if you want extra flavor.

Now pour the dressing over everything. Use a large spoon or spatula to mix gently. Fold everything together until the chicken and vegetables are nicely coated.

Don’t overmix. You want to coat everything evenly without breaking up the chicken too much.

Chill and Adjust Flavor

This is my favorite step. Sprinkle in the fresh herbs. I use parsley today, but I’m especially fond of fresh dill or basil.

Give everything one final mix. Now cover the bowl and put it in the refrigerator. Let it chill for at least 20 to 30 minutes.

Chilling for flavor is important. The flavors come together as it sits. The chicken absorbs the dressing. Everything tastes better cold.

After chilling, taste it again. Does it need more salt? Add a pinch. Want it creamier? Stir in a tablespoon more mayo. This is your chance to make it perfect.

This chicken salad is so versatile. You can enjoy it many ways.

Sandwiches & Wraps

The classic way is a chicken salad sandwich. Toast two slices of whole wheat bread. Add lettuce and pile on the salad. It’s simple and delicious.

A croissant filling makes it feel fancy. The buttery, flaky croissant pairs perfectly with creamy chicken salad. This is great for brunches or special lunches.

Try it in a wrap tortilla too. Add spinach or arugula for extra greens. Roll it up tight. Cut it in half. You have a portable lunch.

Pita pocket stuffing is another favorite. Warm the pita slightly. Stuff it full of chicken salad. Add cucumber slices if you like.

Low-Carb & Light Meals

For a low carb option, skip the bread. Serve the salad in lettuce cups. Big romaine or butter lettuce leaves work great as wraps.

You can also put it over a bed of spinach or arugula. Add cherry tomatoes and cucumber on the side. Drizzle with balsamic vinegar or olive oil. You have a fresh, calorie conscious meal.

Bell pepper halves make fun serving cups. Cut a bell pepper in half. Fill it with chicken salad. It looks pretty and tastes great.

Party & Picnic Ideas

This is perfect picnic food. Pack it in a container with ice packs. Bring crackers or whole grain bread on the side.

For a potluck dish, serve it on a big platter. Surround it with different breads and wraps. Let people build their own sandwiches.

At parties, make chicken salad pinwheels. Spread it on a tortilla, roll it tight, and slice into rounds. These look fancy but are so easy.

You can also serve small portions on cucumber rounds or endive leaves. These make elegant appetizers.

One reason I love this recipe is you can customize it so easily.

Healthy / Low-Fat Version

Use Greek yogurt instead of mayonnaise. Or mix half mayo and half Greek yogurt. This cuts calories and adds protein.

Skip the nuts to reduce fat. Add more celery or cucumber for crunch instead.

Use grilled chicken breast for the leanest option. Skip the skin if using rotisserie chicken.

Dairy-Free & Mayo-Free Options

For a dairy free option, use vegan mayo. Many brands taste just like regular mayo.

You can also make a dressing with mashed avocado and lemon juice. This gives creamy texture without dairy.

Olive oil mixed with Dijon mustard and balsamic vinegar makes a light, tangy dressing.

Keto / Low-Carb Version

This recipe is already mostly keto friendly. Just skip the grapes and apples.

Add more fats like extra mayo or a dollop of sour cream. Toss in chopped bacon for savory flavor.

Add diced cucumber or bell pepper for crunch instead of fruit. Sprinkle in some cheddar or feta cheese.

Vegan / Vegetarian Alternative

For a vegetarian version, replace chicken with chickpeas. Mash them lightly. Mix with the same dressing and vegetables.

Tofu works too. Press firm tofu to remove water. Cut it into cubes. Season and mix like chicken.

Hard-boiled eggs make a nice protein substitute. Chop them and mix with everything. This becomes more like egg salad with vegetables.

Flavor Twists (Classic, Waldorf, Curry, Coronation)

Classic Southern Style: Add a pinch of paprika and use Duke’s mayonnaise. Some people add a hard-boiled egg or pickle relish.

Waldorf Variation: Use diced apples instead of grapes. Add chopped walnuts or pecans. Mix in a bit of honey for sweetness.

Curry Chicken Salad: Add 1-2 teaspoons curry powder to the dressing. Use raisins instead of grapes. Add cashews instead of almonds.

Mediterranean Style: Mix in chopped cucumber, tomatoes, and feta cheese. Use olive oil and lemon juice for dressing. Add fresh thyme or oregano.

Coronation Chicken: This is popular in the UK. Mix curry powder, mango chutney, and Greek yogurt for the dressing. Add golden raisins.

Spicy Variation: Add diced jalapeño or a dash of hot sauce. Mix in some cayenne pepper for heat.

This is a make ahead recipe. In fact, it tastes better the next day.

Store it in an airtight container in the refrigerator. It will keep for 3 to 5 days. I usually make a big batch on Sunday for quick lunches all week.

For refrigerator storage, keep it in the coldest part of your fridge. The back of the bottom shelf works best. Don’t store it in the door. The door gets warm air every time you open it.

If you’re meal prepping, wait to add the nuts until serving. They stay crunchier that way. You can also keep the dressing separate and mix it the night before you want to eat.

Don’t freeze chicken salad. The mayonnaise separates and gets watery when thawed. The texture gets weird. Just make what you’ll eat in 3 to 5 days.

For freshness duration, use your nose and eyes. If it smells off or looks watery after 4 days, toss it. Always use clean utensils when scooping it out. This keeps bacteria away.

Remember the two-hour rule. Don’t leave chicken salad out at room temperature for more than two hours. If it’s a hot day over 90°F, put it away after just one hour. This helps prevent foodborne illness.

This chicken salad is a high protein meal. Each serving has about 25-30 grams of protein from the chicken.

The mayonnaise adds fat and calories. One serving with regular mayo has roughly 350-400 calories. Using Greek yogurt cuts this to about 250-300 calories.

You get healthy fats from the almonds and olive oil if you use it. The grapes add natural sugars and vitamins.

This is a balanced meal when paired with whole grains. Add whole wheat bread and you have carbs, protein, and healthy fats.

For a keto friendly recipe version with no grapes, each serving has about 5-8 grams of carbs. The protein and fat make it very filling.

It’s naturally gluten free as long as you check your mayonnaise and mustard labels. Most brands are safe.

How long does chicken salad last in the fridge?

Chicken salad lasts 3 to 5 days in the refrigerator. Keep it in an airtight container. According to the USDA, store-prepared or homemade chicken salad should be kept at 40°F or below. Always check for any off smells before eating. If it smells sour or looks watery, throw it away. For more guidance on safe food storage, check the USDA’s food safety guidelines.

Can you freeze chicken salad?

I don’t recommend freezing chicken salad. The mayonnaise separates when frozen and thawed. The texture becomes watery and grainy. The vegetables get mushy too. It’s best enjoyed fresh or refrigerated.

Can I use rotisserie chicken?

Yes! Rotisserie chicken is perfect for this recipe. It saves time and adds great flavor. Just remove the skin and bones. Chop or shred the meat. The seasoning on rotisserie chicken makes the salad even tastier.

What can I use instead of mayonnaise?

Greek yogurt is my favorite substitute. Use it plain or mix half mayo and half yogurt. Sour cream works too. For dairy free, try avocado or vegan mayo. Olive oil with lemon juice makes a lighter dressing.

Why is my chicken salad watery?

Watery chicken salad usually happens when the grapes or chicken aren’t dried well. Always pat chicken dry after cooking. Wash and dry grapes completely. Don’t add too much lemon juice. If it gets watery, drain the liquid and add more mayo.

Is chicken salad healthy?

Chicken salad can be healthy. It’s high in protein and you control the ingredients. Using Greek yogurt instead of mayo makes it lighter. Adding lots of vegetables boosts nutrition. Watch portion sizes and what you serve it with.

Can I make this ahead for a party?

Yes! This is perfect for making ahead. Prepare it the day before. Keep it chilled until serving. If you’re using nuts, add them right before serving so they stay crunchy.

What type of grapes work best?

Red grapes are my favorite. They’re sweet and look pretty. Green grapes work fine too. Just make sure they’re seedless and cut them in half. This makes them easier to eat in the salad.

Can I add other nuts?

Absolutely. Walnuts give a buttery flavor. Pecans add a sweet, rich taste. Sunflower seeds work for nut allergies. You can mix different nuts too. Toast them first for better flavor.

How do I keep the celery crunchy?

Cut celery right before making the salad. Store the finished salad in the coldest part of your fridge. Don’t let it sit at room temperature too long. The celery stays crunchier when everything is very cold.

Here are my expert tips from years of making this recipe.

Toast your almonds or walnuts in a dry skillet for 2-3 minutes. This brings out their flavor. Watch them carefully so they don’t burn.

Cut all your ingredients about the same size. This makes every bite balanced. You get chicken, celery, and grapes in one spoonful.

Don’t overdress the salad. Start with less mayo than you think you need. You can always add more. It’s hard to fix if it’s too creamy.

Add fresh herbs at the end. This keeps them bright and fresh. Dill is especially good with chicken. Basil gives it an Italian twist.

Let it chill before serving. The flavors really do come together in the fridge. 30 minutes is good. An hour is even better.

Taste and adjust before serving. Every batch is a little different. Add more salt, pepper, or lemon juice to make it perfect.

If you’re serving this at a picnic, keep it on ice. Chicken salad needs to stay cold for food safety. Don’t let it sit out more than 2 hours.

For the creamiest texture, shred the chicken instead of cubing it. Smaller pieces hold more dressing.

Save some dressing on the side. You can add more if the salad seems dry after chilling. Chicken absorbs moisture as it sits.

If you love this chicken salad, try these other quick meal ideas on Mr Kitchen Adviser.

Make a classic egg salad with hard-boiled eggs, mayo, and mustard. It’s similar but uses eggs instead of chicken.

Tuna salad recipe is another favorite. Use canned tuna, celery, and mayo. Add relish for a classic deli taste.

Try a Cobb salad for a heartier meal. It has chicken, bacon, eggs, and blue cheese over greens.

Mediterranean chickpea salad is a great vegetarian option. Mix chickpeas, cucumber, tomatoes, and feta with olive oil dressing.

For something lighter, make a simple garden salad with mixed greens, cucumber, and tomatoes.

This chicken salad is perfect for summer picnics, quick lunches, or family friendly meals. It’s a budget friendly cooking option that uses simple ingredients you probably have in your kitchen already.

The combination of textures keeps every bite interesting. You get the creamy mayonnaise coating, the celery crunch, the sweet pop of grapes, and the nutty flavor from almonds.

I hope you get a chance to make this easy recipe. It’s one of those customizable recipes that you can adapt to your family’s tastes. Try different variations and find your favorite.

If you enjoyed this recipe, leave a comment below! Let me know what you added or how you served it. Did you make it spicy? Use it as a wrap filling? I’d love to hear your ideas. For more kitchen tips and recipes, visit Mr Kitchen Adviser.

Don’t forget to rate this recipe with five stars if you loved it. Your feedback helps other home cooks find great recipes like this one.

Happy cooking, and enjoy your delicious chicken salad!