Chicken Salad

Chicken salad brings back a very specific memory for me and that’s of one lazy Saturday when I had leftover rotisserie chicken and a craving for something cool and crunchy so I started tossing things together without overthinking it. I added crisp celery sweet grapes and a dollop of mayo and with that one bowl I accidentally made what would become one of my most-loved lunch recipes.

Since that first spontaneous creation I’ve refined the balance of flavors and now it’s something I make regularly especially when I want something light yet satisfying so whether it’s for a picnic a quick sandwich or a healthy meal prep lunch this chicken salad always hits the spot and it couldn’t be easier to pull together.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Shredded chicken – The base of the salad that makes it hearty and protein-packed.
• Celery – Adds a refreshing crunch and brightness.
• Red grapes – A pop of sweetness that balances the savory chicken.
• Mayonnaise – Binds everything together with creamy texture.
• Dijon mustard – Adds a slight tang and depth to the dressing.
• Red onion – For sharp bite and added flavor (optional).
• Salt and pepper – To season and bring out all the flavors.
• Fresh parsley – Adds a touch of freshness and color.
• Lemon juice – Brightens up the whole salad with a zesty finish.

Tools You’ll Need

• Large mixing bowl – Big enough to toss everything together without mess.
• Sharp knife – To finely chop the celery and herbs.
• Cutting board – A clean surface for prepping ingredients.
• Measuring spoons – To measure out just the right amount of dressing.
• Mixing spoon – For combining ingredients gently and evenly.

Instructions

Step 1: Prep the ingredients

I start by shredding the cooked chicken into bite-sized pieces and then I slice the celery and grapes in half so everything is ready to toss.

Step 2: Mix the dressing

In a small bowl I whisk together the mayonnaise Dijon mustard lemon juice salt and pepper until smooth and creamy.

Step 3: Combine everything

I place the chicken celery grapes and chopped parsley in a large bowl and pour the dressing over the top then I gently stir everything together until it’s nicely coated.

Step 4: Chill and serve

I like to chill the salad for at least 20 minutes before serving because the flavors really come together with just a little time in the fridge.

Tips

If I want to lighten it up I use half Greek yogurt and half mayo for a tangy twist. You can also throw in some chopped walnuts or almonds for extra crunch or a handful of dried cranberries for more sweetness. It’s super flexible and always delicious.

Ways to Serve

I love this chicken salad spooned onto lettuce leaves for a light lunch or piled into a croissant or sandwich roll for something more filling. It also works great on crackers or stuffed into pita bread. For gatherings I like to serve it in a large bowl with a side of mini buns or wraps.

Frequently Asked Questions

Can I make chicken salad ahead of time?

Yes it actually tastes better after a few hours in the fridge which lets the flavors meld beautifully.

What kind of chicken should I use for chicken salad?

Any cooked chicken works rotisserie chicken shredded breast or even leftover grilled chicken all make great bases.

How long does chicken salad last in the fridge?

It stays fresh for up to 3–4 days when stored in an airtight container so it’s perfect for meal prep.

See You in the Kitchen

I hope you give this chicken salad a try and make it your own because once you taste how fresh and flavorful it is you’ll be making it on repeat like I do. Don’t forget to share how you serve yours I’d love to hear!

Happy Cooking!

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