Introduction
When I was a child, chicken salad was always the dish that appeared at family gatherings, nestled between platters of fruit and baskets of warm rolls. I remember watching my mother gently fold shredded chicken into a creamy dressing, adding celery for crunch and grapes for sweetness. It was simple, but it tasted like comfort and celebration at once. Years later, I still make this recipe when I want something hearty yet refreshing. I’m Lina Vexley, and this chicken salad recipe has become my go-to—perfect for sandwiches, wraps, or scooped onto crisp lettuce for a lighter touch.
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Classic Chicken Salad
Equipment
- Large Bowl
- Mixing spoon
- Knife and cutting board
Ingredients
Chicken Salad
- 2 cups cooked chicken breast shredded or diced
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 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, combine mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth.
- Add shredded chicken, celery, onion, grapes, and parsley.
- Season with salt and pepper. Stir until all ingredients are evenly coated.
- Chill for at least 10 minutes before serving to let flavors meld.
- Serve in sandwiches, wraps, or lettuce cups for a lighter option.
Notes
Nutrition
How to Make the Recipe
Start with cooked chicken breast. You can poach, roast, or simply use leftover rotisserie chicken, which adds extra flavor and saves time. Shred or dice the chicken into bite-sized pieces and set aside.
In a large bowl, whisk together mayonnaise, Dijon mustard, and freshly squeezed lemon juice. This creamy dressing is the base of the salad, offering tang, creaminess, and brightness. Taste it—add a little more mustard for sharpness or lemon juice for acidity, if desired.
Add the chicken to the bowl along with diced celery for crunch, chopped red onion for a mild bite, halved grapes for sweetness, and chopped parsley for freshness. Gently fold everything together until all pieces are well coated. Season generously with salt and black pepper, then mix again to ensure the flavors are distributed evenly.
Cover the bowl and chill the salad for at least 10 minutes in the refrigerator. This resting time allows the flavors to meld and the dressing to soak into the chicken. For added variety, you can mix in toasted nuts like walnuts or sliced almonds, which add a nutty crunch that pairs well with the grapes.
Serve the chicken salad in multiple ways: piled high on toasted bread for a classic sandwich, tucked into a wrap for a portable lunch, or scooped into crisp lettuce cups for a lighter option. It’s equally delicious spooned over mixed greens as a main-course salad.
Leftovers keep well in the fridge for up to three days, making this a great make-ahead meal. Whether for picnics, quick lunches, or family dinners, this chicken salad recipe strikes the perfect balance of creamy, crunchy, savory, and sweet.
Conclusion
Chicken salad is a timeless recipe that brings comfort and versatility to the table. With its balance of creamy dressing, crunchy vegetables, and tender chicken, it can be served in countless ways—from sandwiches to salads to light lettuce wraps. The addition of grapes and herbs adds brightness and freshness, turning a simple dish into something special. Whether you’re preparing it for a picnic, a busy week of lunches, or a casual dinner, this chicken salad recipe is a reliable favorite. Once you make it, you’ll see why it has remained a beloved classic across generations.