The Best Chicken Salad
A creamy, customizable chicken salad made with tender shredded chicken, crisp celery, and optional sweet grapes and crunchy pecans, perfect for sandwiches and light lunches.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded (about 2-3 medium breasts)
- 1 cup mayonnaise (or 3/4 cup mayo + 1/4 cup Greek yogurt)
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup grapes, halved (optional — red or green)
- 1/2 cup chopped pecans (optional — walnuts work too)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (fresh preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Lettuce leaves for serving optional
Instructions
Preparation
- Cook the chicken if you don’t have leftovers. Boil breasts for 12–15 minutes, bake at 375°F (190°C) for 20–25 minutes, or grill until juices run clear. Let cool.
- Shred the chicken into bite-sized pieces with two forks or a stand mixer on low.
- Finely chop celery and red onion. Halve grapes and chop pecans if using.
- In a large bowl, combine shredded chicken, mayonnaise, chopped celery, and red onion. Add grapes and pecans if you want sweetness and crunch.
- Stir in Dijon mustard, lemon juice, salt, pepper, and garlic powder. Mix until evenly coated.
- Taste and adjust seasoning. Add more salt, lemon, or mayo for creaminess.
- Cover and refrigerate for at least 30 minutes so flavors meld. Serve chilled on lettuce, bread, or in a croissant.
Notes
For a lighter salad, replace half the mayo with Greek yogurt. For nut-free options, use toasted sunflower seeds. If serving at a picnic, pack salad and bread separately to prevent sogginess.