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Creamy chicken salad with grapes, celery, and herbs served in a blue bowl
Yeasin Sorker

Chicken Salad Recipe

A creamy, fresh chicken salad made with tender cooked chicken, crunchy vegetables, and a simple mayonnaise dressing. Perfect for quick lunches, sandwiches, or light dinners.
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Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Cooked chicken Shredded or diced, cooled
  • 1/2 cup Celery Finely chopped
  • 1/4 cup Red onion Finely diced
  • 1/2 cup Mayonnaise Full-fat or light
  • 1 tbsp Lemon juice Freshly squeezed preferred
  • 1 tsp Dijon mustard Optional but recommended
  • to taste — Salt Adjust as needed
  • to taste — Black pepper Freshly ground

Equipment

  • 1 mixing bowl Large enough to mix all ingredients evenly
  • 1 Cutting board For chopping chicken and vegetables
  • 1 Chef’s knife Sharp knife for clean cuts
  • 1 measuring cup set For mayonnaise and vegetables
  • 1 Measuring spoon set For lemon juice and seasoning
  • 1 Spoon or spatula For mixing the salad
  • 1 Small bowl To prepare the dressing separately

Method
 

  1. Prepare the chicken: If using rotisserie chicken, remove meat from bones and discard skin. Chop into bite-sized cubes or shred using two forks. Place in a large mixing bowl.
  2. Chop the vegetables: Dice celery into small pieces. Slice green onions thin. Halve the grapes. Add all to the bowl with chicken.
  3. Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
  4. Combine everything: Add sliced almonds to the chicken mixture. Pour dressing over everything. Gently fold with a large spoon until all ingredients are evenly coated.
  5. Add fresh herbs: Sprinkle chopped parsley (or your choice of fresh herbs) over the salad. Give it one final gentle mix.
  6. Chill: Cover the bowl and refrigerate for at least 20-30 minutes. This allows flavors to blend together.
  7. Taste and adjust: Before serving, taste the salad. Add more salt, pepper, or a squeeze of lemon if needed. If it seems dry, stir in another tablespoon of mayo.
  8. Serve: Enjoy in sandwiches, wraps, lettuce cups, or on its own as a protein-rich salad.

Video

Notes

  • Waldorf Style: Replace grapes with diced apples and use walnuts instead of almonds.
  • Curry Chicken Salad: Add 1-2 teaspoons curry powder to dressing and use raisins.
  • Lower Fat: Use half Greek yogurt and half mayo for the dressing.
  • Nut-Free: Omit almonds and add extra celery or diced cucumber for crunch.
  • Storage: Keep in airtight container in refrigerator for up to 5 days.