Traditional Chicken Salad

Ingredients

• 340 g (12 ounces)cooked chicken, shredded and roughly chopped
• 1celery rib, minced
• 30 ml (2 tablespoons)red onion, minced (or sweet onion)
• 60 ml (¼ cup)red grapes, halved
• 30 g (¼ cup)slivered almonds
• 120 ml (½ cup)mayonnaise
• 5 ml (1 teaspoon)lemon juice
• 10 ml (2 teaspoons)wholegrain mustard (or Dijon mustard)
• ¼ teaspoonsalt
• ¼ teaspoonblack pepper
• 1 pinchgarlic powder
• 4croissants (optional)

Instructions

1. 1

   Prepare the ingredients

   Roughly chop the shredded cooked chicken. Mince the celery and red onion, halve the grapes, then put everything in a large mixing bowl.

2. 2

   Add the dressing

   Add the slivered almonds, mayonnaise, lemon juice, wholegrain mustard, salt, black pepper and garlic powder.

3. 3

   Mix and chill

   Stir until all the ingredients are evenly combined, then refrigerate the salad until you are ready to serve it.

4. 4

   Choose how to serve

   Serve in 4 croissants as sandwiches, on a bed of lettuce, or stuffed inside a tomato or avocado.

What is traditional chicken salad?

American-style chicken salad is a chilled mixture of cooked chicken and a creamy dressing, often served as a sandwich filling or over greens. Recipes vary from household to household, with crunchy or sweet additions providing contrast.

Here, celery and almonds bring crunch, while grapes add a juicy, gently sweet note. Mustard and lemon give the mayonnaise dressing a savoury, tangy edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 249 calories, 2g protein, 6g carbs, 24g fat.

The chicken contributes most of the protein, while mayonnaise and almonds provide much of the fat; grapes and croissants contribute carbohydrates. For a more balanced plate, serve a portion with plenty of lettuce or other salad vegetables.

Choosing the chicken

Cooked chicken: use chicken that is already cooked and cooled, then roughly chop the shreds so the salad has a mixture of bite-sized pieces and finer strands.

Even pieces: aim for pieces that are easy to scoop and spread in a sandwich, rather than leaving long strands that can pull out of the filling.

Balancing crunch and sweetness

Celery and almonds: mince the celery finely and keep the slivered almonds intact for a crisp contrast to the soft chicken and dressing.

Grapes and onion: halved grapes distribute their sweetness through the mixture, while a small amount of minced red or sweet onion adds a sharper savoury note.

Getting the dressing right

Mayonnaise: stir it through thoroughly so it coats the chicken and other additions, rather than collecting in one part of the bowl.

Mustard and lemon: wholegrain mustard adds texture; Dijon gives a smoother result. Lemon juice brings brightness, so mix it in evenly with the seasonings.

Chilling and texture

Gentle mixing: combine the ingredients until evenly coated, without crushing the grapes or turning the chicken into a paste.

Ready to serve: the recipe calls for chilling until serving. Keep the bowl covered in the refrigerator, and give the salad a brief stir before portioning if the dressing has settled.

Ways to serve it

Croissants: spoon the salad into 4 croissants for a rich, flaky sandwich. Add it shortly before serving to help keep the pastry from becoming soggy.

Lighter bases: serve it over lettuce, or fill a tomato or avocado with the mixture. A crisp green salad alongside works well with the creamy filling.

Recipe notes & tips

• Let cooked chicken cool before mixing it with the mayonnaise.
• Cut the celery and onion finely so they are easy to distribute through the salad.
• Halve the grapes so their sweetness is present throughout the mixture.
• Use Dijon mustard if you prefer a smoother dressing.
• Fill croissants just before serving to preserve their flaky texture.

Variations

• Use Dijon: swap in Dijon mustard for a smoother, sharper dressing.
• Choose sweet onion: replace the red onion with minced sweet onion for a gentler flavour.
• Serve on greens: spoon the salad over lettuce instead of using croissants.
• Fill a tomato: use the chicken salad as a stuffing for a tomato.
• Use avocado: serve the mixture inside an avocado for a creamy base.

Common mistakes to avoid

• Warm chicken: mixing it while hot can soften the dressing; let it cool first.
• Large celery pieces: they can dominate each bite; mince the rib finely.
• Unhalved grapes: whole grapes are harder to distribute; halve them before mixing.
• Overmixing: crushed grapes and mashed chicken make the texture heavy; stir just until combined.
• Filling croissants early: the pastry may lose its flakiness; assemble the sandwiches close to serving.

How to store

Keep the chicken salad covered in the refrigerator and use it within 3–4 days, provided the chicken was freshly cooked or safely stored. Stir before serving; croissants are best filled just before eating.

Frequently asked questions