Best-Ever Chicken Salad
A creamy, crunchy chicken salad that combines shredded chicken, crisp celery, and sweet grapes, balanced with a tangy dressing, perfect for lunches or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken, poached breasts, or leftover roast) Use shredded rotisserie chicken for the fastest route.
- 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.
Instructions
Preparation
- 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.
Serving
- Serve spooned into lettuce leaves, scooped onto toasted bread, or piled in a sandwich.
Notes
For a lighter version, swap mayo for Greek yogurt. A squeeze of lemon can brighten the dressing; add chopped green onions or tarragon for herbal notes.