Classic Chicken Salad
A quick, comforting, and reliable chicken salad made with tender chicken, crisp celery, sweet grapes, and a creamy mayo base, perfect for lunches or potlucks.
Ingredients
Main Ingredients
- 2 cups Cooked Chicken Breast shredded or diced; cool before mixing. Substitute: rotisserie chicken or shredded leftover roast.
- 1 cup Mayonnaise use a good-quality mayo for best flavor. Substitute: plain Greek yogurt or half mayo/half yogurt.
- 2 stalks Celery finely chopped for crunch.
- 1 cup Red Grapes halved for sweetness (optional; substitute dried cranberries or chopped apple).
- 3 pieces Green Onions thinly sliced (use both green and white parts).
- Salt to taste.
- Pepper to taste.
- 1/2 piece Lemon juice of; freshly squeezed for brightness.
Instructions
Preparation
- If using raw chicken breasts, place them in a pot and cover with water. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes until cooked through. Drain and cool.
- Shred or dice the cooled chicken and place it in a large mixing bowl.
- Add 1 cup mayonnaise and gently fold with a spatula until the chicken is evenly coated.
- Finely chop 2 stalks of celery and add to the bowl for crunch.
- Halve 1 cup red grapes and scatter them into the mixture for a sweet contrast.
- Thinly slice 3 green onions (white and green parts) and add them in.
- Season with salt and pepper to taste. Start with about 1/4 teaspoon salt and 1/8 teaspoon black pepper, then adjust.
- Squeeze the juice of half a lemon over the salad and fold gently.
- Cover and refrigerate for at least 30 minutes to let flavors meld — overnight is fine for deeper flavor.
- Before serving, taste and adjust seasoning. Serve on greens, in a sandwich, or with crackers.
Notes
If you prefer a tangier profile, add 1 teaspoon Dijon mustard. For a lower-fat version, use light mayo or plain yogurt and increase lemon a touch. If short on time, the salad works beautifully with leftover grilled or baked chicken.