Best Ever Chicken Salad
A cozy, flavor-packed chicken salad that combines crisp celery, tender chicken, and a creamy dressing for a comforting meal perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped leftover roasted chicken or poached breasts both work
- 1 cup Greek yogurt adds creaminess and tang while cutting calories
- 1/2 cup mayonnaise for richness; use light if you prefer
- 2 stalks celery, finely chopped for crunchy texture
- 1/4 cup red onion, finely diced swap for green onion for milder bite
- 1/2 cup seedless grapes, halved or dried cranberries choose sweet or tart based on mood
- 1/3 cup toasted almonds or chopped walnuts for toasty crunch
- 1 tablespoon Dijon mustard balances sweetness and adds depth
- 2 tablespoons lemon juice fresh is best for bright flavor
- 1 teaspoon honey optional, to round out acidity
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh herbs, chopped parsley or dill bring herbaceous lift
Instructions
Preparation
- Cook or prepare your chicken: Poach two boneless, skinless chicken breasts in simmering, salted water for about 12–15 minutes until cooked through, or use leftover roasted chicken.
- Shred or chop the chicken: Let it cool slightly, then pull apart with forks or chop to bite-sized pieces for balance.
- Make the dressing: In a large bowl whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper until velvety.
- Fold in the mix-ins: Add celery, red onion, grapes or cranberries, nuts, and herbs.
- Chill and meld: Cover and refrigerate for at least 30 minutes to let flavors marry.
- Serve and enjoy: Scoop onto toasted bread for a sandwich, mound on arugula, or spoon into lettuce cups.
Notes
For a lighter version, use all Greek yogurt and skip the mayo. You can personalize the recipe using what’s available in your pantry.