I’ve tried plenty of chicken salad recipes over the years, but this one has quickly become my go-to. It’s creamy, crunchy, full of bright flavor, and perfect for just about any occasion — from meal-prepped lunches to family picnics and potlucks. What makes it truly stand out is the perfect balance of savory chicken, crisp veggies, sweet fruit, and just the right amount of tangy dressing.
If you’ve been searching for the chicken salad recipe that everyone will ask you for, this is it. It’s simple to make, keeps well in the fridge, and can be served on sandwiches, crackers, lettuce wraps, or all on its own.
Why You’ll Love This Chicken Salad
- Creamy, tangy, and slightly sweet
- A satisfying combination of textures with tender chicken and crunchy mix-ins
- Perfect for make-ahead lunches, gatherings, or light dinners
- Customizable with your favorite add-ins
- Delicious served chilled, and versatile for sandwiches or wraps
Ingredients You’ll Need
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly)
- ½ cup mayonnaise
- 2 tablespoons sour cream (optional for extra creaminess)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup celery, finely chopped
- ½ cup red grapes, halved (or diced apples for a twist)
- ¼ cup green onions or red onion, finely chopped
- ¼ cup slivered almonds or chopped pecans (optional for crunch)
- Optional: fresh dill or parsley for garnish
How I Make This Chicken Salad
1. Prep the Chicken
I like to use shredded rotisserie chicken for extra flavor and convenience, but any cooked chicken works well. I make sure it’s cooled before mixing.
2. Make the Dressing
In a large bowl, I whisk together the mayonnaise, sour cream (if using), Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
3. Add the Ingredients
I fold in the chicken, celery, grapes (or apples), onions, and nuts (if using). I mix gently to make sure everything is evenly coated but still has texture.
4. Chill
I cover the chicken salad and refrigerate it for at least 30 minutes to let the flavors meld and the salad chill properly.
5. Serve
I serve this chicken salad piled onto buttery croissants, tucked into lettuce cups, spooned over crackers, or simply enjoyed in a bowl with a fork.
My Favorite Tips for Chicken Salad Success
- Rotisserie chicken saves time and adds extra flavor.
- Don’t skip the lemon juice — it brightens the entire dish.
- Add grapes or apples for a little sweetness and balance.
- Toast the nuts before adding for more flavor and crunch.
- Adjust the mayo and sour cream ratio to your desired creaminess.
What to Serve with Chicken Salad
- Buttery croissants or brioche buns
- Romaine or butter lettuce for light wraps
- Crackers or pita chips for snacking
- A simple green salad on the side
- A refreshing glass of iced tea or lemonade
Frequently Asked Questions
Q: Can I make this chicken salad ahead of time?
A: Yes! It tastes even better after chilling for a few hours or overnight.
Q: How long does it last in the fridge?
A: Store in an airtight container for up to 4 days.
Q: Can I freeze chicken salad?
A: I don’t recommend freezing it, as the mayo-based dressing may separate.
Q: What other mix-ins can I use?
A: Dried cranberries, chopped pickles, diced bell peppers, or sunflower seeds all work beautifully.
A Truly Game-Changing Chicken Salad
Once you make this chicken salad, you’ll find yourself craving it for everything from quick lunches to elegant brunches. It’s flavorful, fresh, and wonderfully adaptable. Whether you keep it simple or load it up with all your favorite add-ins, this recipe will become a staple in your kitchen.
If you try it, let me know how you customize it! Add your favorite crunch, a pop of sweetness, or stick with the classic — it’s delicious every time.
This Chicken Salad Recipe Is a Game-Changer
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup celery, diced
- 1/2 cup red grapes, halved
- 1/2 cup almonds, sliced
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- In a large bowl, combine the shredded chicken, diced celery, halved grapes, and sliced almonds.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture and gently stir until everything is well coated.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve on a bed of lettuce leaves or in a sandwich.
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