Chicken salad is a timeless dish known for its refreshing flavor and creamy texture. It’s a perfect combination of tender chicken, crunchy vegetables, and a flavorful dressing that makes it suitable for sandwiches, wraps, or served on a bed of fresh greens. Whether you’re preparing lunch for the family or looking for a crowd-pleasing dish for a picnic or party, this best chicken salad recipe is all you need. It’s simple to make, versatile, and absolutely delicious.
The key to a great chicken salad lies in using fresh ingredients and a well-balanced dressing that enhances the flavor without overpowering it. This version features juicy poached chicken, crunchy celery, a bit of sweetness from grapes or apples, and a creamy dressing with a touch of tanginess. You can customize it with nuts, herbs, or even a hint of spice to match your taste. Ideal for meal prep, this salad stores well in the refrigerator and gets better with time as the flavors meld together. Serve it cold and enjoy a refreshing, protein-packed meal any time of the day.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt (optional, for tang and creaminess)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or apple cider vinegar
- Salt and black pepper to taste
- 1/2 cup celery, finely chopped
- 1/2 cup red grapes or diced apple, optional for sweetness
- 2 tablespoons red onion, finely chopped
- 1 tablespoon chopped fresh parsley or dill (optional)
- 1/4 cup chopped walnuts or sliced almonds (optional, for crunch)
- Lettuce leaves or bread, for serving
Instructions
- Start by cooking the chicken if you don’t have pre-cooked chicken available. Poach, roast, or grill chicken breasts until cooked through. Let them cool completely, then dice or shred into bite-sized pieces.
- In a large mixing bowl, combine the mayonnaise, Greek yogurt (if using), Dijon mustard, and lemon juice or vinegar. Stir until the mixture is smooth and creamy.
- Season the dressing with a pinch of salt and freshly ground black pepper. Mix well to balance the flavors.
- Add the cooked chicken into the bowl with the dressing. Toss to coat the chicken evenly in the creamy mixture.
- Add the chopped celery, grapes or apples (if using), red onion, and fresh herbs to the bowl. Stir gently to combine all the ingredients without breaking the chicken pieces too much.
- If desired, add the chopped walnuts or sliced almonds for added texture and a nutty flavor. Mix everything until well combined.
- Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
- Cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to develop and enhances the overall taste.
- To serve, scoop the chicken salad onto a bed of lettuce leaves, sandwich between slices of fresh bread, or wrap in tortillas.
- Garnish with extra herbs or nuts if desired and enjoy this classic and satisfying dish chilled.
This chicken salad is incredibly versatile. You can add boiled eggs for extra protein or swap mayo with avocado for a healthier twist. With its creamy texture and vibrant flavors, it’s no surprise that this is considered one of the best chicken salad recipes. Store any leftovers in an airtight container in the fridge for up to three days, making it a great option for lunchboxes or meal prep.