Best Ever Chicken Salad
A comforting and creamy chicken salad that's quick to prepare and perfect for any occasion, featuring rotisserie chicken, crunchy vegetables, and a tangy dressing.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced rotisserie chicken for speed, poached for tenderness.
- 3/4 cup mayonnaise use light mayo or Greek yogurt for a healthier option.
- 1/4 cup plain Greek yogurt adds creaminess and tang; substitute with vegan yogurt if needed.
- 1 tablespoon Dijon mustard balances sweetness with a gentle bite.
- 2 teaspoons lemon juice brightens everything.
- 1 stalk celery, thinly sliced for refreshing crunch; replace with cucumber if you prefer.
- 1/2 cup seedless grapes, halved, or 1 apple diced for sweet contrast; dried cranberries are great for a festive meal.
- 1/4 cup toasted almonds or chopped pecans adds toasty depth; sunflower seeds for nut-free households.
- 2 tablespoons chopped fresh parsley or dill fresh herbs lift the flavor.
- Salt and black pepper to taste.
Instructions
Preparation
- If not using rotisserie, place 2 boneless skinless chicken breasts in a pot, cover with water, add a pinch of salt, bring to a simmer, and poach gently for 10 minutes until cooked through. Let rest and shred with forks.
Make the Dressing
- In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper until glossy and smooth.
Add Mix-ins
- Stir in celery, grapes or apple, toasted nuts, and fresh herbs to the dressing.
Combine with Chicken
- Add the shredded chicken and fold gently until everything is coated. Taste and adjust salt, pepper, or lemon for brightness.
Chill or Serve Immediately
- For the best melding of flavors, chill the salad for 30 minutes. If you are serving as a quick dinner, spoon it over a bed of crisp greens and enjoy right away.
Notes
Refrigerate in an airtight container for up to 3 days. Store the dressing separately if making ahead to keep nuts crisp and apples from browning. Freezing is not recommended because the texture of mayo and yogurt changes when thawed.