Best Chicken Salad
A comforting and crunchy chicken salad perfect for casual lunches or festive gatherings, featuring a tangy dressing and a mix of fresh ingredients.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced Rotisserie works beautifully for speed.
- 3/4 cup mayonnaise Provides a creamy base. Substitute with Greek yogurt for a lighter version.
- 2 tablespoons Dijon mustard Adds depth and a gentle tang.
- 1 tablespoon lemon juice Brightens and balances the mayo.
- 1/2 cup celery, finely chopped For that classic crunch.
- 1/3 cup red onion, finely minced For a subtle bite. Substitute with chives for a milder flavor.
- 1/2 cup seedless grapes, halved A sweet surprise. Substitute with dried cranberries for festive color.
- 1/3 cup toasted almonds or pecans, chopped Adds toasty richness. For nut-free, use sunflower seeds.
- Salt and freshly ground black pepper to taste
- 1 teaspoon nutritional yeast (optional) Adds cheesy umami without dairy.
Instructions
Preparation
- If starting from raw, poach chicken breasts in simmering water for 12–15 minutes until just cooked through, then cool and shred with two forks. If using rotisserie chicken, remove skin and shred.
- In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until silky. Taste and adjust acidity or seasoning.
Mixing
- Fold in celery, red onion, grapes, and toasted nuts into the dressing.
- Add shredded chicken to the bowl and gently toss until every bite is coated.
- Chill for 15–30 minutes to let flavors marry, or serve immediately for a fresher, sharper bite.
Finishing
- Before serving, taste and add a final squeeze of lemon or additional salt as needed. Garnish with chopped parsley or extra toasted nuts for texture.
Notes
Store in an airtight container for up to 3 days and keep garnishes like nuts or grapes separate to preserve texture. For variations, you can stir in other ingredients like cucumber or use Greek yogurt for a lighter option. For a vegan version, substitute chicken with hearts of palm or chickpeas and use vegan mayo.