Old Fashioned Chicken Salad
A comforting and nostalgic chicken salad with crunchy celery, tender chicken, and a bright creamy dressing.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded or chopped Rotisserie chicken is a perfect shortcut.
- 1 cup Celery, finely diced For crisp texture.
- 1 medium Red apple, cored and diced Adds sweet-tart brightness.
- 1 cup Red grapes, halved Optional, for a burst of juicy sweetness.
- 2 tablespoons Red onion, finely minced Or swap with green onion.
- 1/2 cup Mayonnaise Or use Greek yogurt for a lighter, tangy twist.
- 1 teaspoon Dijon mustard For depth.
- 1 tablespoon Lemon juice Brightens the whole salad.
- Salt and black pepper To taste.
- 2 tablespoons Fresh dill or parsley, chopped For herbaceous finish.
- 1/3 cup Toasted almonds or pecans, chopped Optional, for crunch.
Instructions
Preparation
- If not using precooked chicken, poach two boneless skinless chicken breasts in simmering water for 12–15 minutes until just cooked through. Let rest and shred with two forks.
- Dice celery, apple, and red onion. Halve grapes if using. Place them in a large bowl.
Make the Dressing
- In a small bowl whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Taste for balance.
Combine Ingredients
- Add shredded chicken to the bowl with the chopped ingredients. Pour the dressing over and fold gently until everything is evenly coated.
- Stir in fresh herbs and nuts last so they keep their texture.
Chill
- Cover and refrigerate for at least 30 minutes if possible, to allow the flavors to blend.
Notes
Refrigerate in an airtight container for up to 3–4 days. For a lighter option, swap mayonnaise for Greek yogurt. Make it festive by adding dried cranberries and toasted pecans.