Introduction
My earliest memory of chicken salad is from a sunny afternoon picnic with my family. My grandmother had packed sandwiches filled with creamy chicken salad, speckled with celery and grapes, wrapped in parchment paper. I still remember how refreshing it tasted under the shade of the big oak tree, the perfect balance of savory, crunchy, and sweet. As I grew older, I began experimenting with my own variations—sometimes adding nuts for texture, or fresh herbs for brightness. I’m Lina Vexley, and this chicken salad recipe is one of my all-time favorites, versatile enough for lunchboxes, parties, or light dinners.
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Chicken Salad
Equipment
- Mixing Bowl
- Knife and cutting board
- Spoon or spatula
Ingredients
Chicken Salad
- 2 cups cooked chicken breast shredded or diced
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice fresh
- 1/2 cup celery finely diced
- 1/4 cup red onion finely chopped
- 1/2 cup red grapes halved, optional
- 2 tbsp fresh parsley chopped
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- In a large bowl, mix mayonnaise, Dijon mustard, and lemon juice until smooth.
- Add chicken, celery, onion, grapes, and parsley to the bowl.
- Season with salt and black pepper, then fold gently until all ingredients are evenly coated.
- Chill for at least 10 minutes to let the flavors meld before serving.
- Serve in sandwiches, wraps, lettuce cups, or over mixed greens.
Notes
Nutrition
How to Make the Recipe
Start with cooked chicken breast. You can poach, roast, or use leftover rotisserie chicken for convenience. Shred or dice the chicken into small, bite-sized pieces. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, and fresh lemon juice to form a creamy, tangy dressing. Adjust to taste—add more mustard for sharpness or more lemon juice for brightness.
Add the chicken to the bowl along with finely diced celery, chopped red onion, halved grapes, and parsley. These ingredients create the perfect combination: the celery adds crunch, onion brings a mild bite, grapes offer sweetness, and parsley adds freshness. Gently fold everything together with a spatula until well coated. Season generously with salt and black pepper, tasting and adjusting as needed.
Once mixed, cover the bowl and refrigerate for at least 10 minutes. This chilling time allows the flavors to meld and the dressing to absorb into the chicken, creating a balanced and refreshing salad.
Chicken salad is incredibly versatile. For a lighter option, substitute part or all of the mayonnaise with Greek yogurt. For added crunch, stir in toasted almonds or walnuts. If you prefer a more savory twist, omit the grapes and add chopped pickles or capers.
Serve the chicken salad in a variety of ways: piled into sandwiches, tucked into wraps, scooped onto crisp lettuce leaves, or spooned over a bed of mixed greens. It’s equally delicious as a snack with crackers or as a meal-prep option for the week. Stored in an airtight container, it stays fresh in the fridge for up to three days.
Conclusion
Chicken salad is a timeless classic that combines tender chicken, crunchy vegetables, and creamy dressing into one satisfying dish. Its flexibility makes it perfect for quick lunches, picnics, or light dinners. Sweet grapes, fresh herbs, and a tangy dressing bring brightness to every bite, while the option to add nuts or swap in yogurt makes it easy to customize. Whether served in a sandwich, wrap, or salad bowl, chicken salad always feels comforting and fresh. With just a few simple steps, you can create a versatile dish that’s both nourishing and endlessly adaptable to your taste.