Chicken Salad
A quick, creamy chicken salad with crunchy celery and optional sweet grapes or almonds, perfect for lunches and picnics.
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.
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.