Chicken Salad

Chicken salad has always been my favorite way to use up leftover chicken because I love how it transforms simple ingredients into something fresh and exciting so one sunny afternoon when I needed a quick lunch that felt light but still satisfying I tossed together some shredded chicken with crunchy celery, juicy grapes, and a creamy dressing and I couldn’t believe how delicious it turned out. From that day on, this recipe became a staple in my kitchen, perfect for sandwiches, wraps, or just scooping straight from the bowl.

What I really love about chicken salad is the mix of textures and flavors the sweetness of the grapes, the crisp bite of celery, and the tender chicken all wrapped in a creamy, slightly tangy dressing and it’s so easy to make ahead, which makes it my go-to choice for meal prep or casual gatherings with friends.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cooked shredded chicken – The star protein that makes this salad hearty.
• Red grapes – Add juicy sweetness and bright pops of color.
• Celery – Brings a fresh crunch and balance to each bite.
• Greek yogurt or mayonnaise – Creates a creamy, smooth dressing.
• Dijon mustard – Adds a tangy kick and depth of flavor.
• Lemon juice – Brightens and balances the dressing.
• Salt and black pepper – Essential for seasoning everything perfectly.
• Fresh parsley – Adds a fresh, herby finish.

Tools You’ll Need

• Large mixing bowl – To combine all the ingredients easily.
• Knife – For chopping celery and grapes.
• Cutting board – For prepping all your veggies and fruit.
• Spoon or spatula – To gently fold everything together.
• Citrus juicer (optional) – Makes adding lemon juice quick and easy.

Instructions

Step 1

I start by adding the shredded chicken to a large mixing bowl so it acts as the base for everything else.

Step 2

I chop the celery and halve the grapes, then add them to the bowl for that perfect mix of crunch and sweetness.

Step 3

In a small separate bowl, I whisk together Greek yogurt or mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.

Step 4

I pour the dressing over the chicken mixture and gently fold everything together until all pieces are well coated.

Step 5

I taste and adjust the seasoning if needed, adding a bit more salt, pepper, or lemon juice to suit my preference.

Step 6

I sprinkle fresh chopped parsley on top for a pop of color and freshness before serving.

Tips

If you want to make it even more flavorful, I suggest adding a handful of toasted nuts like pecans or almonds for extra crunch. I also love tossing in a few dried cranberries or apples for an extra touch of sweetness!

Ways to Serve

I like serving chicken salad in lettuce wraps for a light lunch, piled onto toasted bread for a classic sandwich, or even stuffed into a croissant for a special treat. It’s also great on its own as a protein-packed salad bowl.

Frequently Asked Questions

Can I make chicken salad ahead of time?

Yes! It actually tastes better after chilling for a few hours so the flavors can meld together.

Can I freeze chicken salad?

I don’t recommend it because the creamy dressing doesn’t thaw well and the texture can change.

Can I use rotisserie chicken in chicken salad?

Absolutely! It makes the prep even quicker and adds extra flavor.

See You in the Kitchen

I hope you give this chicken salad a try! It’s so easy, fresh, and versatile perfect for meal prep or a quick, satisfying meal any day of the week. I’d love to hear how you serve yours, so share your creations and keep this recipe saved for all your future lunches.

Happy Cooking!

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