I’ve been making variations of this chicken salad for years — it’s the kind of recipe that disappears at potlucks and makes weekday lunches feel a little special. Simple, creamy, and endlessly adaptable, The Best Chicken Salad Chick balances tender shredded chicken with crisp celery, a tang of Dijon and lemon, and the optional sweet pop of grapes and crunch of pecans. It’s perfect for sandwiches, a light lunch on lettuce, or a make-ahead meal for busy weeks.

If you enjoy creative chicken salads, you might also like this twist on a nutty, crunchy version: Chicken Cashew Crunch Salad.

Why you’ll love this dish

This chicken salad is a crowd-pleaser because it’s fast, forgiving, and customizable. You get protein-packed meals in minutes with pantry-friendly ingredients. Make it for:

Weeknight lunches that store well.
Brunches and showers where a make-ahead dish is a bonus.
Kid-friendly sandwiches — the mild flavors and creamy texture are widely accepted.
A lighter summer dinner when served on crisp lettuce or croissants.

“A perfect balance of creamy mayo, bright lemon, and crunchy celery — my go-to for quick entertaining.” — home cook review

Beyond convenience, it’s flexible: swap mayo for Greek yogurt for tang, omit nuts for nut-free schools, or add grapes for sweetness. The Dijon and garlic powder are small touches that lift the flavor beyond basic chicken and mayo.

Step-by-step overview

Before you dive in, here’s what to expect:

Cook and shred the chicken — use roast, boil, or grilled leftovers.
Chop celery and red onion (and optional add-ins).
Mix shredded chicken with mayo and seasonings.
Chill for at least 30 minutes to let flavors marry.
Serve chilled on lettuce, toast, or in sandwiches.

This approach keeps prep focused and speed-friendly: cook or use leftover chicken, prep the veg, mix, then refrigerate.

What you’ll need

Key ingredients

3 cups cooked chicken, shredded (about 2-3 medium breasts)
1 cup mayonnaise (or 3/4 cup mayo + 1/4 cup Greek yogurt)
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup grapes, halved (optional — red or green)
1/2 cup chopped pecans (optional — walnuts work too)
1 tablespoon Dijon mustard
1 tablespoon lemon juice (fresh preferred)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Lettuce leaves for serving (optional)

Substitutions & notes:

For a lighter salad, replace half the mayo with plain Greek yogurt.
No nuts? Toasted sunflower seeds give crunch without allergens.
Want more brightness? Add a teaspoon of apple cider vinegar or extra lemon.

Directions to follow

Cook the chicken if you don’t have leftovers. Boil breasts 12–15 minutes, bake at 375°F (190°C) for 20–25 minutes, or grill until juices run clear. Let cool.
Shred the chicken into bite-sized pieces with two forks or a stand mixer on low.
Finely chop celery and red onion. Halve grapes and chop pecans if using.
In a large bowl, combine shredded chicken, mayonnaise, chopped celery, and red onion. Add grapes and pecans if you want sweetness and crunch.
Stir in Dijon mustard, lemon juice, salt, pepper, and garlic powder. Mix until evenly coated.
Taste and adjust seasoning. Add more salt, lemon, or mayo for creaminess.
Cover and refrigerate at least 30 minutes so flavors meld. Serve chilled on lettuce, bread, or in a croissant.

Short, action-focused steps help keep prep under control — most of the time is hands-off chilling.

Best ways to enjoy it

Serving suggestions:

Classic sandwich: thick-sliced sourdough or a buttered croissant.
Lettuce cups: stone-cold romaine or butter lettuce for low-carb lunches.
On a grain bowl: spoon over quinoa or farro with avocado and greens.
Party platter: scoop into a bowl surrounded by crackers, sliced apple, and cucumber rounds.

Pairing ideas: a simple green salad or chilled soup makes a light meal. For example, try pairing with a fragrant bowl like Crockpot Thai Coconut Chicken Soup for a contrasting warm or cool starter.

Storage and reheating tips

Refrigerate in an airtight container. Properly stored, the salad stays fresh for 3–4 days.
Do not freeze once mixed — mayonnaise-based salads separate when frozen and thawed. If you must freeze, freeze shredded chicken only and add mayo after thawing.
Keep add-ins like grapes and nuts separate if you plan to store for several days; add them just before serving to preserve texture.
Food safety: keep the salad chilled and discard after 4 days to avoid bacterial growth.

Pro chef tips

Dry the chicken well after cooking so excess moisture doesn’t dilute the dressing. Pat with paper towels.
Chop celery and onion uniformly so every bite is balanced. Use a bench scraper to transfer chopped veg cleanly.
Toast pecans lightly in a dry skillet for 3–5 minutes to amplify their flavor.
For an even creamier texture, pulse chicken briefly in a food processor (watch the time — you want shred, not paste).
If serving at a picnic, pack the salad and bread separately to prevent sogginess. For brunch pairing ideas, consider something sweet like these Apple Yogurt Pancakes to round out the menu.

Creative twists

Curry chicken salad: fold in 1–2 tsp curry powder and swap grapes for chopped mango.
Avocado lime: replace half the mayo with mashed avocado and add chopped cilantro and lime juice.
Southern-style: add sweet pickle relish and replace Dijon with a teaspoon of honey mustard.
Mediterranean: swap mayo for tzatziki, add chopped olives and cucumber, and finish with dill.
Low-carb: serve in butter lettuce cups with added sliced almonds and crisp cucumber.

Your questions answered

Q: How long does this chicken salad keep in the fridge?
A: Stored in an airtight container, it’s best within 3–4 days. Do not freeze the mixed salad — mayo-based mixes don’t freeze well.

Q: Can I make this ahead for a party?
A: Yes. Mix the base (chicken + dressing + veg) a few hours ahead, chill, then add grapes and nuts just before serving to keep textures fresh.

Q: Is it safe to use rotisserie chicken?
A: Absolutely. Rotisserie chicken saves time and adds great flavor. Ensure it was handled properly and refrigerate any leftovers promptly.

Q: How can I make it dairy-free or lighter?
A: Use full mayo (many are dairy-free) or a dairy-free mayo alternative. For lighter texture, swap part of the mayo for plain Greek yogurt (not dairy-free) or a vegan yogurt alternative.

Q: My salad tastes flat — what should I add?
A: Brighten it with a little more lemon juice, a pinch of salt, or a teaspoon of Dijon. A small splash of vinegar (apple cider or white wine) can also lift flavors.

Conclusion

This chicken salad is a fast, flexible recipe that rewards small upgrades: good-quality cooked chicken, a bright squeeze of lemon, and the right amount of crunch. If you want a gluten-free spin on a similar classic, check out this helpful guide to Gluten-free Chicken Salad. For another excellent take on the best chicken salad with step-by-step tips, see the Ultimate Chicken Salad Recipe – Downshiftology.

The Best Chicken Salad

A creamy, customizable chicken salad made with tender shredded chicken, crisp celery, and optional sweet grapes and crunchy pecans, perfect for sandwiches and light lunches.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size servings

Ingredients

Main Ingredients

3 cups cooked chicken, shredded (about 2-3 medium breasts)
1 cup mayonnaise (or 3/4 cup mayo + 1/4 cup Greek yogurt)
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup grapes, halved (optional — red or green)
1/2 cup chopped pecans (optional — walnuts work too)
1 tablespoon Dijon mustard
1 tablespoon lemon juice (fresh preferred)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Lettuce leaves for serving optional

Instructions

Preparation

Cook the chicken if you don’t have leftovers. Boil breasts for 12–15 minutes, bake at 375°F (190°C) for 20–25 minutes, or grill until juices run clear. Let cool.
Shred the chicken into bite-sized pieces with two forks or a stand mixer on low.
Finely chop celery and red onion. Halve grapes and chop pecans if using.
In a large bowl, combine shredded chicken, mayonnaise, chopped celery, and red onion. Add grapes and pecans if you want sweetness and crunch.
Stir in Dijon mustard, lemon juice, salt, pepper, and garlic powder. Mix until evenly coated.
Taste and adjust seasoning. Add more salt, lemon, or mayo for creaminess.
Cover and refrigerate for at least 30 minutes so flavors meld. Serve chilled on lettuce, bread, or in a croissant.

Notes

For a lighter salad, replace half the mayo with Greek yogurt. For nut-free options, use toasted sunflower seeds. If serving at a picnic, pack salad and bread separately to prevent sogginess.