Chicken Salad Recipe
I make this chicken salad recipe all the time when I need something fast, satisfying, and endlessly flexible. It’s a simple mix of shredded chicken, creamy dressing, crisp celery, and optional sweet grapes or crunchy almonds — perfect for a quick lunch, picnic, or a light dinner. If you like hearty salads that travel well, this one hits the spot and pairs nicely with other easy mains like a crunchy cashew salad I sometimes serve alongside (chicken cashew crunch salad).
Why you’ll love this dish
This chicken salad is a weeknight hero: quick to assemble, protein-packed, and customizable. It’s creamy without being heavy thanks to the Greek yogurt, card-carrying kid-friendly when you skip the onion, and office-lunch friendly because it keeps its texture in a sealed container. Make it for meal prep, potlucks, or stuffing into sandwiches and wraps.
"Bright, creamy, and exactly the kind of make-ahead lunch that saves busy weekdays. My whole family asks for seconds." — a regular at my kitchen table
The cooking process explained
Quick overview of what you’ll do: cook or use leftover chicken, chop the crunchy bits, mix a tangy, creamy dressing, then fold everything together and chill. The whole process takes about 20–35 minutes if you cook the chicken fresh, or 10 minutes if you use rotisserie or leftover chicken.
What you’ll need
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
- 1/2 cup mayonnaise (use light mayo if you prefer)
- 1/4 cup Greek yogurt (adds creaminess and tang; omit for dairy-free and increase mayo or use dairy-free yogurt)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (fresh is best)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped (substitute green onion for milder flavor)
- 1/2 cup grapes, halved (optional for a sweet twist)
- 1/4 cup toasted almonds, chopped (optional for crunch; swap pecans or walnuts)
- 1 tablespoon fresh parsley, chopped (optional garnish)
Notes: For a lighter version, swap half the mayo for extra Greek yogurt. To make it paleo, replace mayo and yogurt with mashed avocado and a little olive oil. If you want a warm take, omit grapes and serve on rice or roasted vegetables.
Directions to follow
- Cook the chicken: Poach, grill, or bake the breasts. Poach in simmering water 15–20 minutes until no longer pink. Grill 6–8 minutes per side over medium-high heat. Or bake at 375°F (190°C) for 25–30 minutes. Let cool, then shred or dice.
- Prep the mix-ins: Finely chop celery and red onion. Halve the grapes if using. Lightly toast almonds in a dry skillet over medium heat for 2–3 minutes until fragrant; cool.
- Make the dressing: In a bowl combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper. Whisk until smooth. Taste and adjust salt or lemon.
- Combine: Add the chicken, celery, red onion, grapes, and almonds to a large bowl. Pour the dressing over and fold gently until evenly coated.
- Chill and serve: Refrigerate at least 30 minutes to let flavors meld, or serve right away if you’re hungry. Garnish with parsley before plating.
Best ways to enjoy it
Serve chilled on a bed of mixed greens, spooned into a croissant, tucked into a whole-grain wrap, or piled on crackers for snacks. It also makes a great filling for stuffed avocados or bell peppers. Pair with a crisp white wine or an iced tea and a light side like sliced cucumbers or a quinoa salad.
Storage and reheating tips
Store in an airtight container in the refrigerator for 3–4 days. Keep any dressing separate if you plan to store longer or want to prevent veggies from softening. Don’t freeze the dressed salad — the mayo/yogurt will separate and veggies become soggy. If you do freeze cooked chicken alone, thaw fully and then assemble the salad fresh. Always discard if left at room temperature for more than two hours.
Pro chef tips
- Use warm rotisserie or leftover chicken for the fastest assembly.
- Chop ingredients uniformly for consistent texture.
- Toast nuts just before using to maintain crunch.
- Taste the dressing before adding — acidity is the easiest way to brighten the whole salad (add more lemon if needed).
- If onions are too sharp, soak chopped red onion in cold water for 10 minutes, then drain.
- For a lower-sodium version, use low-sodium mayo and less added salt.
Check out a flavourful protein option I sometimes pair it with for a weeknight menu (air fryer honey butter garlic chicken tenders).
Creative twists
- Curry chicken salad: Stir in 1 teaspoon curry powder, swap grapes for diced apple, and add toasted cashews.
- Mediterranean version: Replace mayo/yogurt with 3 tablespoons olive oil and 2 tablespoons lemon, add chopped olives, cucumber, and a sprinkle of feta.
- Avocado-lime: Fold in diced avocado and lime zest, omit mayo for a fresher result.
- For a crunchy Asian spin: add shredded napa cabbage, mandarin segments, and sesame oil — inspired by other crunchy salads I enjoy (Asian chicken crunch salad).
Your questions answered
Q: How long does homemade chicken salad last in the fridge?
A: Properly stored in an airtight container, it keeps 3–4 days. If you used rotisserie chicken, assume the same timeline. Discard after that for safety.
Q: Can I make this ahead for a party?
A: Yes. Mix the chicken with dressing a few hours ahead and refrigerate. If you expect it to sit out for a buffet, keep it on ice or serve in smaller batches replenishing from the fridge to avoid danger zone times.
Q: What are good substitutes for mayonnaise?
A: Greek yogurt (increase to about 3/4 cup) for tang and fewer calories, mashed avocado for a creamy, dairy-free option, or a blend of olive oil and mustard for a lighter vinaigrette-style chicken salad.
Q: Can I use canned chicken?
A: Yes — drain well and flake. Canned chicken is a convenient shortcut but may be wetter, so reduce other liquid in the dressing slightly.
Q: Is this recipe kid-friendly?
A: Absolutely. Skip or reduce red onion and grapes if preferred. Serve on soft bread or as a wrap for school lunches.
Conclusion
If you want to compare classic techniques and additional dressing ratios, this Classic Chicken Salad Recipe is a helpful resource. For another well-tested home cook approach with useful variations, see Chicken Salad Recipe (Our Best Ever) | The Kitchn.
Chicken Salad
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded or diced Rotisserie chicken works great.
- 1/2 cup mayonnaise Use light mayo if preferred.
- 1/4 cup Greek yogurt Omit for dairy-free and increase mayo or use dairy-free yogurt.
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice Fresh is best.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped Substitute green onion for milder flavor.
- 1/2 cup grapes, halved Optional for a sweet twist.
- 1/4 cup toasted almonds, chopped Optional for crunch; swap pecans or walnuts.
- 1 tablespoon fresh parsley, chopped Optional garnish.
Instructions
Cooking Chicken
- Poach, grill, or bake the chicken breasts. Poach in simmering water 15–20 minutes until no longer pink. Grill 6–8 minutes per side over medium-high heat, or bake at 375°F (190°C) for 25–30 minutes. Let cool, then shred or dice.
Preparing Mix-ins
- Finely chop celery and red onion. Halve the grapes if using. Lightly toast almonds in a dry skillet over medium heat for 2–3 minutes until fragrant; cool.
Making the Dressing
- In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning.
Combining Ingredients
- Add the chicken, celery, red onion, grapes, and almonds to a large bowl. Pour the dressing over and fold gently until evenly coated.
Chilling and Serving
- Refrigerate at least 30 minutes to let flavors meld, or serve right away if you're hungry. Garnish with parsley before plating.
