Print

Ultimate Chicken Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy and crunchy chicken salad is full of bright flavor, perfect for meal prep, picnics, and quick lunches.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • 1/2 cup celery, finely chopped
  • 1/3 cup red onion, finely chopped (or 2 green onions, sliced)
  • 1/2 cup red grapes, halved (optional)
  • 1/4 cup toasted sliced almonds or chopped pecans (optional)
  • 2 tablespoons fresh parsley or dill, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Greek yogurt or sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice (plus more to taste)
  • 1/2 teaspoon honey (optional)
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Chop the celery, onion, and any optional mix-ins like grapes, apples, or nuts. Finely chop fresh herbs.
  2. In a large bowl, whisk the mayo, yogurt, Dijon, lemon juice, honey (if using), garlic powder, salt, and pepper until smooth.
  3. Fold in the celery, onion, herbs, and any add-ins to the dressing so they get evenly coated.
  4. Add the cooked chicken to the bowl. Toss gently until everything is well mixed and the chicken is fully coated.
  5. Taste and adjust lemon, salt, and pepper. If you like it creamier, add 1–2 more tablespoons of mayo or yogurt.
  6. Need to cook chicken? Roast seasoned chicken breasts at 400°F (200°C) for 20–25 minutes, or until an instant-read thermometer reads 165°F (74°C). Cool, then dice or shred.
  7. Chill 15–30 minutes for best flavor. Serve on toast, in wraps, or in lettuce cups. Garnish with extra herbs and a squeeze of lemon.

Notes

For dairy-free, use all mayo; for lighter options, use half mayo and half Greek yogurt. Store in airtight container for 3–4 days.

Nutrition

Find it online: https://recipesunfolded.com/ultimate-chicken-salad-recipe/

×