Chicken Salad
A quick, crowd-pleasing chicken salad with shredded chicken, a lemony mayo dressing, crunchy celery, sweet fruit, toasted nuts, and fresh herbs, perfect for sandwiches or light dinners.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded (rotisserie or leftover roasted chicken)
- 1/2 to 2/3 cup Mayonnaise See notes for swaps
- 2 ribs Celery, finely diced
- 2-3 tablespoons Red onion, diced and drained (or use green onion)
- 3/4 to 1 cup Grapes (halved) or apple (diced)
- 1/3 cup Pecans or almonds, toasted and chopped
- 2 tablespoons Fresh herbs (parsley, dill, or chives), chopped Total
- 1-2 teaspoons Lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Shred warm cooked chicken into a large mixing bowl using two forks or your hands.
- In a small bowl, whisk the mayonnaise with lemon juice. Season with salt and pepper. Taste and adjust acidity or seasoning.
- Add the diced celery, drained red onion, and chopped grapes or apples to the shredded chicken.
- Pour the mayo dressing over the chicken mixture. Gently fold with a spatula until everything is evenly coated. Avoid over-mixing so the fruit holds its shape.
- Fold in the toasted nuts and chopped fresh herbs for crunch and brightness.
- Taste and adjust salt, pepper, or lemon. Chill in the refrigerator for at least 20–30 minutes to let flavors meld, then serve.
Notes
For a lighter version, swap half the mayo for plain Greek yogurt. Nut-free options include toasted walnuts or sunflower seeds. Refrigerate in an airtight container; consume within 3–4 days.