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Chicken Salad Recipe: Simple, Creamy, and Fresh

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This chicken salad is easy, bright, and full of fresh crunch, perfect for quick lunches, picnics, or meal prep.

Ingredients

Scale
  • 3 cups cooked chicken, chopped or shredded
  • 1/2 cup celery, small dice
  • 1/4 cup red onion, finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Greek yogurt or sour cream
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice (plus more to taste)
  • 1 teaspoon honey (optional)
  • 1/3 cup red grapes, halved or 1/2 apple, small dice
  • 1/4 cup sliced almonds or chopped pecans
  • 2 tablespoons fresh dill or parsley, chopped
  • 3/4 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • For serving: lettuce leaves, bread, croissants, or crackers

Instructions

  1. If using raw chicken, prep it now (we will cook in Step 6). Pat dry and season with salt and pepper.
  2. If using cooked or rotisserie chicken, remove skin and bones, then chop or shred.
  3. Chop celery, onion, and grapes (or apple). Chop dill or parsley. Set aside.
  4. In a large bowl, whisk the dressing: mayonnaise, yogurt, Dijon, lemon juice, honey (if using), salt, and pepper.
  5. Add the chicken to the bowl. Fold in celery, onion, grapes (or apple), and nuts until coated.
  6. Taste and adjust with more salt, pepper, or lemon. Stir in herbs.
  7. If cooking chicken now: bake seasoned chicken at 425°F (220°C) until cooked through, 18–22 minutes for breasts (internal temp 165°F/74°C). Cool, then chop or shred and add to the bowl.
  8. Chill 15–30 minutes for best flavor. Serve on lettuce, in sandwiches, or with crackers. Garnish with extra herbs and nuts.

Notes

This chicken salad holds well in the fridge for 3–4 days. Store in an airtight container.

Nutrition

Find it online: https://diyprzepisy.com/chicken-salad/

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