Best Chicken Salad
This comforting chicken salad is bursting with fresh flavors, creamy textures, and crunchy contrasts, making it perfect for quick meals or festive gatherings.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped leftover roast chicken or poached breasts work beautifully
- 1 cup celery, thinly sliced adds bright crunch
- 1/2 cup red grapes, halved or 1/2 cup dried cranberries for sweet contrast
- 1/3 cup toasted almonds or chopped pecans for nutty richness
- 1/4 cup red onion, finely diced sharp and aromatic
- 1/2 cup mayonnaise for creamy body (see substitutions)
- 1/4 cup plain Greek yogurt for tang and lighter texture
- 2 teaspoons Dijon mustard for depth and a gentle bite
- 2 tablespoons lemon juice, fresh lifts the whole salad
- 1 tablespoon fresh dill or parsley, chopped for bright herbal notes
- to taste Salt and pepper
- 1 teaspoon curry powder optional for a warming twist
Instructions
Preparation
- If starting with raw chicken breasts, poach them gently: place in a saucepan, cover with water or broth, add a smashed garlic clove and a bay leaf, bring to a simmer for 12–15 minutes until cooked through. Let cool and shred.
- In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, chopped herbs, salt, and pepper. Taste and adjust acidity or saltiness.
- Add the shredded chicken to the dressing and fold gently to coat every piece without smashing the chicken.
- Stir in celery, grapes (or cranberries), toasted nuts, and red onion.
- Chill for 15–30 minutes if time allows, or serve immediately.
- Garnish with a sprig of fresh dill or a dusting of black pepper before serving.
Notes
For a lighter option, use all Greek yogurt and increase lemon juice. For a festive upgrade, fold in pomegranate seeds and walnuts.