Chicken Salad
A quick and easy chicken salad that combines tender cooked chicken, crunchy celery, sweet grapes, and a bright squeeze of lemon for a delightful meal or side dish.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded or diced fully cooked and cooled
- 1 cup mayonnaise use a good-quality mayo for best flavor
- 2 stalks celery, finely chopped adds crunch
- 1 cup red grapes, halved optional — adds sweetness and juiciness
- 3 green onions, thinly sliced use both green and white parts
- Salt to taste
- Pepper to taste
- 1/2 each lemon, freshly squeezed adds brightness
Instructions
Preparation
- If starting with raw breasts, place them in a pot, cover with water, bring to a gentle boil, then simmer for 15–20 minutes until the internal temperature reaches 165°F (74°C). Drain and cool. Shred or dice the chicken.
- Put the cooled chicken in a large bowl. Add the mayonnaise and fold gently with a spatula until evenly coated.
- Stir in the finely chopped celery and mix to distribute.
- Fold in the halved grapes and the thinly sliced green onions.
- Add salt and pepper to taste, then squeeze the juice of half a lemon over the salad. Mix gently — avoid overworking the chicken to keep it tender.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Taste before serving and adjust salt, pepper, or lemon as needed. Serve chilled.
Notes
For a lighter version, swap half the mayonnaise for plain Greek yogurt. Use roasted or rotisserie chicken for more flavor. Nuts and fresh herbs are great add-ins for extra texture.