Name: Best-Ever Chicken Salad
Prep time: 15 min
Total time: 45 min
Ingredients: 2 cups cooked chicken, shredded (rotisserie chicken, poached breasts, or leftover roast); 1 cup celery, chopped (Keeps each bite crisp.); 1 cup grapes, halved (red or green) (Adds natural sweetness.); 1/2 cup mayonnaise (Use full-fat for best mouthfeel; light mayo works.); 1/4 cup Greek yogurt (Optional — swaps some mayo for tang and lowers fat.); 1 tablespoon Dijon mustard (To add flavor.); to taste none Salt and pepper (Adjust according to preference.); 1/4 cup chopped nuts (almonds or walnuts) (Optional for crunch.); none none Lettuce leaves for serving (Butter lettuce or romaine are lovely.)

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I’ve been making this chicken salad for years — it’s the one friends request at potlucks and I reach for when I need a quick, satisfying lunch. Lightly tangy, crisp from celery, and sweet from grapes, this Best-Ever Chicken Salad balances creamy dressing with a welcome crunch. It’s fast to pull together, forgiving with ingredients, and perfect spooned into lettuce leaves or piled into a sandwich for an easy, crowd-pleasing meal. If you want a fuller take on similar salads, you can compare variations like this recipe I tested before: best-ever chicken salad.

Why you’ll love this dish

This recipe is a simple winner for busy cooks and picky eaters alike. It’s quick (no cooking beyond reheating or shredding pre-cooked chicken), budget-friendly, and makes an excellent make-ahead option for lunches, picnic spreads, or light dinners. The grapes add natural sweetness so you need less sugar-heavy dressing; celery keeps each bite crisp; and optional nuts introduce texture without extra fuss.

“A terrific balance of creaminess and texture — every family lunch needs this in rotation.”

It’s also versatile: swap mayo for Greek yogurt to lighten the dressing, or change the nuts to suit what you have on hand. If you want to try a crisp, Asian-inspired crunch version later, check out this alternative I enjoyed testing: Asian Chicken Crunch Salad.

Step-by-step overview

Before you start, here’s what the process looks like so you know what to expect:

Shred cooked chicken and prepare produce (celery, grapes).
Whisk together the mayonnaise-based dressing with Dijon and yogurt (if using).
Toss the chicken with the dressing and mix in nuts for crunch.
Chill for at least 30 minutes to let flavors meld.
Serve on lettuce or in sandwiches.

This quick roadmap helps you gather tools and pace the prep — from fridge to table in under 15 minutes active time.

What you’ll need

2 cups cooked chicken, shredded (rotisserie chicken, poached breasts, or leftover roast)
1 cup celery, chopped (for crunch)
1 cup grapes, halved (red or green)
1/2 cup mayonnaise (use full-fat for best mouthfeel; light mayo works)
1/4 cup Greek yogurt (optional — swaps some mayo for tang and lowers fat)
1 tablespoon Dijon mustard
Salt and pepper to taste
1/4 cup chopped nuts (almonds or walnuts, optional for crunch)
Lettuce leaves for serving (butter lettuce or romaine are lovely)

Notes/substitutions:

Chicken: Use shredded rotisserie chicken for the fastest route. You can also dice leftover roasted chicken.
Yogurt: Omit if you prefer fully mayonnaise-based classic flavor.
Nuts: To keep it nut-free for school lunches, leave them out or use toasted sunflower seeds.
Add-ins: A squeeze of lemon brightens the dressing; chopped green onions or tarragon add herbal notes.

Step-by-step instructions

In a large bowl, combine the shredded chicken, chopped celery, and halved grapes. Toss to mix.
In a separate bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, and a pinch of salt and pepper until smooth.
Pour the dressing over the chicken mixture. Stir gently to coat everything evenly.
If using nuts, fold them in now so they keep their crunch.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
Serve spooned into lettuce leaves, scooped onto toasted bread, or piled in a sandwich.

Short, clear steps keep the prep moving and make the salad easy for cooks at any skill level.

Best ways to enjoy it

This chicken salad is exceptionally flexible.

Lettuce cups: Spoon into butter lettuce for a low-carb, elegant lunch.
Sandwich: Layer between slices of whole-grain bread with crisp lettuce and tomato.
Salad topper: Serve over mixed greens with a drizzle of extra lemon.
Picnic box: Pack with crackers, sliced cucumbers, and grapes for a portable meal.

Pair with light sides such as a cucumber salad, baked potato chips, or a simple fruit salad. For a slightly sweeter contrast, a chilled glass of white wine or iced tea complements the Dijon tang well. If you want to explore a different texture profile, try the crunchy Asian-inspired spin I linked earlier for inspiration: Asian Chicken Crunch Salad.

Storage and reheating tips

Refrigerate: Store chicken salad in an airtight container for up to 3–4 days. Keep the temperature at or below 40°F (4°C).
Separation: The mixture may release liquid as it chills; stir before serving and, if desired, drain excess liquid to avoid sogginess.
Freezing: I don’t recommend freezing the fully dressed salad — the mayo/yogurt texture and grapes’ integrity suffer. If you must freeze, freeze shredded chicken only, then thaw and dress when ready.
Food safety: Discard any leftovers left at room temperature for more than 2 hours. Use clean utensils to prevent contamination.

Helpful cooking tips

Shredding chicken: Warm the chicken slightly (30 seconds in the microwave) to make shredding with two forks easier.
Texture balance: Keep celery chunky for crunch; if small kids are eating, dice finer.
Flavor boost: Add a teaspoon of lemon zest to the dressing for freshness.
Make-ahead: Prepare the chicken and dressing a day ahead, then combine and add nuts right before serving to retain crunch.
Low-fat swap: Use all Greek yogurt in place of mayo for a tangier, leaner version — but reduce the quantity slightly to keep creaminess.

One quick cheat: using leftover Thanksgiving or roast chicken turns this into a favorite post-holiday meal.

Creative twists

Curry chicken salad: Mix in 1 teaspoon curry powder and swap grapes for chopped apples and raisins.
Mediterranean: Replace grapes with diced cucumber and olives, add chopped fresh dill, and use lemon juice instead of mustard.
Avocado chicken salad: Fold in diced avocado just before serving for creaminess and healthy fats.
Spicy kick: Add a dash of hot sauce or chopped pickled jalapeños for heat.

These swaps let you tailor the salad to seasonal produce or dietary needs without changing the simple method.

Common questions

Q: How long does it take to make this chicken salad?
A: Active prep time is about 10–15 minutes. Allow at least 30 minutes of chilling for the best flavor, so plan for about 45 minutes total from start to table.

Q: Can I use canned chicken?
A: Yes. Drain it well, then fluff with a fork before combining. The texture is different from freshly shredded chicken but works in a pinch.

Q: Is this safe for kids and lunchboxes?
A: Yes, but follow food-safety rules. Keep the salad refrigerated and use an insulated lunchbox with an ice pack to keep it cold. Consume within a few hours for safety and texture.

Q: Can I make this dairy-free?
A: Replace Greek yogurt with extra mayo or a dairy-free yogurt alternative. Check nut use if there are allergy concerns.

Q: How do I avoid a watery salad after refrigeration?
A: Use firm grapes and pat excess moisture from shredded chicken with paper towels. Add nuts just before serving if you want them extra-crisp.

Conclusion

This Best-Ever Chicken Salad is an easy, versatile go-to for lunches, light dinners, and gatherings — creamy, crunchy, and flexible to suit many tastes. For another trusted take and technique notes I often reference, see this detailed walkthrough: How to Make the Best-Ever Chicken Salad | How To Feed a Loon. If you want a classic version to compare proportions and tweaks, this resource is also helpful: Classic Chicken Salad Recipe.

Enjoy customizing this simple formula — once you have the base down, the variations are endless.