Simple Chicken Salad
A creamy and tangy chicken salad loaded with celery, red onion, and optional grapes, perfect for lunches and light dinners.
Ingredients
Main ingredients
- 2 cups cooked chicken breast, diced or shredded (about 2 medium breasts) Rotisserie chicken works great as a shortcut.
- ½ cup mayonnaise Use light mayo or plain Greek yogurt to cut fat.
- 1 tablespoon Dijon mustard Or yellow mustard for milder flavor.
- 1 stalk celery, finely diced
- ¼ cup red onion, finely diced Soak in cold water 5 minutes to mellow if desired.
- ½ cup seedless grapes, halved Optional; swap diced apple for crunch.
- 2 tablespoons fresh parsley, chopped Swap with dill or chives.
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- to taste Salt and black pepper
Instructions
Preparation
- If using raw breasts, poach or bake until the internal temperature reaches 165°F (74°C). Let cool, then dice or shred.
- In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, a pinch of salt, and black pepper until smooth.
- Fold in the diced celery, red onion, halved grapes (if using), and chopped parsley. Mix gently to combine.
- Add the diced or shredded chicken to the bowl. Stir until every piece is lightly coated with dressing. Taste and adjust salt, pepper, or lemon as needed.
- Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled.
Notes
For a lighter version use ½ cup plain Greek yogurt + 2 tablespoons mayonnaise. For dairy-free, use vegan mayo. For extra tang, add 1 teaspoon apple cider vinegar.