Best-Ever Chicken Salad
I’ve been making this chicken salad for years — it’s the recipe I bring to potlucks and lazy Sunday lunches. It’s creamy, bright with lemon and dill, and studded with sweet grapes and crunchy almonds. The roast-chicken base gives it savory depth you don’t get from rotisserie-only versions, but there are easy shortcuts if you’re short on time.
Why you’ll love this dish
This chicken salad hits a lot of high notes: comforting mayonnaise richness, fresh herb brightness, sweet pops from grapes, and toasted almond crunch. It’s great for weeknight sandwiches, picnic spreads, light dinners on greens, or a make-ahead meal for busy work weeks. Because it uses bone-in, skin-on chicken roasted in the oven, the meat is flavorful and keeps well when mixed with the dressing.
“Perfect balance of savory and sweet — every forkful is a little surprising.” — a regular at my dinner table
If you want ideas for serving it alongside other salads and easy mains, check out this collection of related salads for inspiration: Best-Ever Chicken Salad notes.
How this recipe comes together
Before you cook, here’s the quick overview so you know what to expect:
- Roast bone-in, skin-on chicken until the internal temperature reaches 165°F. Let cool.
- Remove skin and bones; roughly chop the meat to get about 4 cups.
- Mix chopped chicken with halved grapes, toasted sliced almonds, diced celery, scallions, and fresh herbs.
- Whisk together mayonnaise, lemon juice, Dijon, salt, and pepper; fold into the chicken mixture.
- Chill at least an hour so flavors meld. Serve on lettuce, in a sandwich, or on grain bowls.
Gather these items
- 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) — yields about 4 cups cooked, chopped chicken.
- Substitution: Use 3–4 cups shredded rotisserie chicken for a shortcut.
- 2 tbsp olive oil
- 1 cup seedless grapes, halved (mix red and green for color)
- 1 cup sliced almonds (thinly sliced), toasted lightly for best crunch
- Swap: toasted pecans or walnuts if preferred.
- 2 stalks celery, finely diced
- 3 scallions, thinly sliced (white and green parts)
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 cup mayonnaise
- Light swap: half mayo and half Greek yogurt for tang and fewer calories.
- Juice of 1 lemon (about 2–3 tbsp)
- 1 tbsp Dijon mustard
- 1 tsp Kosher salt (start with 1/2 tsp; adjust later)
- Freshly ground pepper, to taste
Notes: Toast the almonds in a dry skillet for 3–4 minutes until fragrant; cooling them preserves crunch. If you want a crunchier, more Asian-inspired spin later, cross-reference a crunchy chicken salad idea like Asian Chicken Crunch Salad for inspiration.
Directions to follow
- Preheat the oven to 350°F.
- Rub the chicken pieces with olive oil. Season with a sprinkle of salt and plenty of black pepper.
- Place chicken pieces skin-side up on a rimmed baking sheet or in a roasting pan. Roast for 45–55 minutes, until an instant-read thermometer reads 165°F in the thickest part.
- Remove chicken from the oven. Let it cool until you can handle it safely.
- Remove and discard the skin. Pull the meat from the bones and roughly chop into bite-sized pieces. You should have about 4 cups.
- In a large bowl, combine the chopped chicken, halved grapes, toasted almonds, diced celery, sliced scallions, dill, and parsley. Toss gently.
- In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and 1/2 teaspoon Kosher salt. Taste and add up to the full teaspoon salt if needed. Add pepper to taste.
- Pour the dressing over the chicken mixture. Fold gently until everything is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
- Serve chilled on a bed of mixed greens, with sliced tomatoes and avocado, or spoon onto bread with crisp leaf lettuce.
Best ways to enjoy it
- Spoon over a mound of peppery arugula or baby spinach and add toasted sourdough croutons.
- Make a classic sandwich with multigrain bread, green leaf lettuce, and thinly sliced tomato.
- Turn it into a grain bowl: quinoa or farro, a handful of arugula, the chicken salad, and a drizzle of extra lemon.
- For a party, scoop into small endive leaves for elegant, bite-size cups.
Storage and reheating tips
- Refrigeration: Store in an airtight container for up to 3–4 days. Always smell and check texture before serving.
- Freezing: I don’t recommend freezing the fully dressed salad — mayo-based salads become watery and grainy after thawing. If you want to freeze, freeze plain cooked chicken in portions and thaw then mix with fresh dressing.
- Reheating: If you prefer a warm salad, gently warm the chopped chicken (not the full mixed salad) in a skillet, then fold in the chilled dressing just before serving.
- Food safety: Cool the roasted chicken to room temperature no longer than 2 hours before refrigerating. Always confirm chicken reaches 165°F during cooking.
Pro chef tips
- Use bone-in, skin-on cuts to get extra flavor while roasting. The skin renders fat and seasons the meat.
- Let the chicken cool completely before mixing. Warm meat can make the mayonnaise separate and create a watery texture.
- Halve grapes so they release less juice into the salad. If grapes are unusually watery, pat them dry.
- Toast nuts just until fragrant — that extra step transforms the texture and flavor.
- Adjust salt last — the dressing can amplify saltiness after chilling.
- Shortcut: For a fast version, shred 3–4 cups rotisserie chicken and skip roasting. For different crunch and dressing ideas, compare with a crunchy-style salad such as this Asian Chicken Crunch Salad and borrow textural ideas.
Creative twists
- Curry chicken salad: swap Dijon and dill for 2 tsp curry powder, add raisins, chopped apples, and chopped cashews.
- Greek-style: use Greek yogurt, add chopped cucumber, kalamata olives, and fresh oregano.
- Avocado mash: fold in half a mashed avocado in place of some mayo for creaminess and healthy fats.
- Light and fresh: replace half the mayo with plain Greek yogurt and add extra lemon and chopped tarragon.
Common questions
Q: How long does it take from start to finish?
A: Plan about 1 hour 15 minutes total. Roasting is 45–55 minutes, then cooling, mixing, and at least 1 hour chilling. If you use rotisserie chicken, you can be ready in 10–15 minutes.
Q: Can I use skinless chicken breasts instead?
A: Yes. Skin-on, bone-in pieces give the best flavor, but skinless breasts or thighs will work. Bake until internal temp is 165°F. Consider brushing with a little oil to keep them moist.
Q: Is this recipe gluten-free?
A: Yes — the salad itself is gluten-free. If serving on bread, choose gluten-free bread. Watch flavored mustards or packaged ingredients for hidden gluten.
Q: Can I make this a day ahead?
A: Absolutely. Make the salad up to 24 hours ahead; chilling allows flavors to meld. Add any crunchy toppings (extra almonds, lettuce) just before serving to keep them crisp.
Q: Why did my chicken salad get watery?
A: Often from mixing warm chicken with mayo or from very juicy grapes/celery. Cool chicken completely, pat grapes dry, and toss dressing in just before serving. Chilling helps the dressing settle.
Conclusion
This Best-Ever Chicken Salad is a reliable, flavorful recipe that’s easy to scale for family meals or gatherings. For a slightly different take on technique and proportions, you might enjoy the original inspiration at How to Make the Best-Ever Chicken Salad. If you want a classic version to compare textures and mix-ins, see this Classic Chicken Salad Recipe for alternate ideas and tips.
Chicken Salad
Ingredients
For the Chicken
- 4 lbs chicken parts (bone-in, skin-on thighs and breasts) Yields about 4 cups cooked, chopped chicken.
- 2 tbsp olive oil
For the Salad
- 1 cup seedless grapes, halved Mix red and green for color.
- 1 cup sliced almonds, toasted lightly Swap for toasted pecans or walnuts if preferred.
- 2 stalks celery, finely diced
- 3 scallions thinly sliced (white and green parts)
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 cup mayonnaise Light swap: half mayo and half Greek yogurt for tang and fewer calories.
- Juice of 1 lemon (about 2–3 tbsp)
- 1 tbsp Dijon mustard
- 1 tsp Kosher salt Start with 1/2 tsp; adjust later.
- to taste Freshly ground pepper
Instructions
Preparation
- Preheat the oven to 350°F.
- Rub the chicken pieces with olive oil, season with salt and black pepper.
- Place chicken pieces skin-side up on a rimmed baking sheet or in a roasting pan. Roast for 45–55 minutes until an instant-read thermometer reads 165°F in the thickest part.
- Remove chicken from the oven and let it cool until you can handle it safely.
- Remove and discard the skin, pull the meat from the bones, and roughly chop into bite-sized pieces to yield about 4 cups.
Mixing
- In a large bowl, combine the chopped chicken, halved grapes, toasted almonds, diced celery, sliced scallions, dill, and parsley. Toss gently.
- In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and 1/2 teaspoon Kosher salt. Taste and add up to the full teaspoon salt if needed. Add pepper to taste.
- Pour the dressing over the chicken mixture and fold gently until everything is evenly coated.
Chilling and Serving
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
- Serve chilled on a bed of mixed greens, with sliced tomatoes and avocado, or spoon onto bread with crisp leaf lettuce.
