Creamy Chicken Salad
A quick and crowd-pleasing chicken salad with Greek yogurt that adds creaminess without heaviness, perfect for sandwiches or light lunches.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie, poached breasts, or leftover roasted chicken
- 1/2 cup mayonnaise Use light or olive oil-based mayo for a lighter option
- 1/4 cup Greek yogurt Secret ingredient for texture; can swap with sour cream
- 1 tablespoon Dijon mustard Adds a bright, tangy flavor
- 1/4 cup celery, diced
- 1/4 cup red onion, diced Soak in cold water for 5 minutes to mellow flavor if preferred
- 1/4 cup grapes, halved Optional, adds a sweet contrast
- Salt and freshly ground black pepper To taste
- Lettuce leaves for serving Buttered, romaine, or iceberg work well
Instructions
Preparation
- Place shredded chicken in a large mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until smooth.
- Pour the dressing over the shredded chicken.
- Add the diced celery, diced red onion, and halved grapes (if using).
- Gently fold everything together until the chicken is evenly coated.
- Season with salt and pepper to taste.
- Chill the salad for 15–30 minutes to let the flavors meld.
- Serve on a bed of lettuce, scoop into sandwich bread, or pile onto croissants.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Do not freeze assembled salad. If it seems dry after refrigeration, stir in a teaspoon or two of mayo or yogurt before serving.