Best Chicken Salad

Ingredients

• 420 g (3 cups)cooked chicken, shredded or chopped (rotisserie chicken works well)
• 180 ml (¾ cup)mayonnaise
• 120 g (½ cup)plain Greek yoghurt
• 2 stalkscelery, finely diced
• 50 g (⅓ cup)red onion, very thinly sliced
• 75 g (½ cup)seedless grapes, halved, or apple, diced
• 30 ml (2 tablespoons)Dijon mustard
• 15 ml (1 tablespoon)lemon juice
• 5 ml (1 teaspoon)honey
• to tastesalt and pepper
• to tastefresh herbs, such as parsley, tarragon or chives
• chopped cupstoasted almonds or walnuts (optional)
• 1 handfuldried cranberries (optional)
• a sprinklenutritional yeast (optional)

Instructions

1. 1

   Poach the chicken

   If using raw chicken, poach it gently in simmering salted water for 12–15 minutes, until cooked through. Leave it to cool, then shred it.

2. 2

   Mix the dressing

   Whisk the mayonnaise, Greek yoghurt, Dijon mustard, lemon juice, honey, salt and pepper together in a bowl. Taste and adjust the seasoning.

3. 3

   Combine the salad

   Put the chicken in a large bowl with the celery, red onion, grapes or apple, and any nuts or cranberries. Pour over the dressing and toss gently.

4. 4

   Add the herbs

   Stir in chopped parsley or tarragon, then leave the salad to rest for 10–15 minutes.

5. 5

   Choose how to serve

   Spoon the salad onto crisp lettuce, pile it onto toasted bread for a sandwich, or tuck it into pita pockets.

6. 6

   Finish the top

   Scatter over a few extra herbs and toasted nuts for texture.

What is chicken salad?

Chicken salad is a familiar American-style dish of cooked chicken bound with a creamy dressing and mixed with crunchy or sweet additions. It is often served cold, either on its own or as a sandwich filling.

This version balances mayonnaise and tangy Greek yoghurt with lemon and mustard. Celery, onion and grapes or apple give it contrasting crunch and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 25g protein, 10g carbs, 15g fat.

The chicken provides most of the protein, while the grapes or apple and honey contribute carbohydrates. Mayonnaise and nuts are the main sources of fat; serve a portion with plenty of crisp lettuce or other vegetables to round out the plate.

Choosing the chicken

Cooked chicken: Shredded or chopped chicken both work; shredding gives a softer, more cohesive salad, while chunks make the chicken more prominent.

Quick option: Rotisserie chicken saves cooking time. If starting with raw chicken, follow the gentle poaching step and cool it before mixing.

Getting the dressing right

Creamy base: Mayonnaise supplies richness, while Greek yoghurt brings tang and lightens the texture. Whisk them together thoroughly with the mustard, lemon juice and honey.

Seasoning: Taste the dressing before adding it to the chicken, then adjust the salt and pepper to suit. The lemon should brighten the mixture without masking the chicken.

Keeping the texture

Crunch: Finely diced celery and thinly sliced onion distribute their crispness through the salad without making large, sharp bites.

Sweetness: Halved grapes give juicy pops, while diced apple offers a firmer crunch. Fold the ingredients in gently so the fruit stays intact.

Resting and timing

Rest: Give the finished salad 10–15 minutes before serving so the flavours can come together. Keep it chilled during the rest if you are not serving it straight away.

Make-ahead: The dressing and chicken can be prepared ahead, but add delicate herbs near serving time for their fresh fragrance.

Ways to serve it

Lettuce: Spoon the salad onto crisp lettuce leaves for a fresh, light-feeling serving.

Bread or pita: Toasted bread makes a hearty sandwich, while pita pockets hold the filling neatly. Extra herbs and toasted nuts add a final contrast.

Recipe notes & tips

• Cool poached chicken before adding it to the dressing so the salad stays pleasantly creamy.
• Cut the celery and onion finely for an even mix in every bite.
• Halve the grapes or dice the apple into similar-sized pieces for easier serving.
• Taste the dressing before tossing it with the chicken, when it is easiest to adjust.
• Add the herbs near the end to keep their flavour fresh.
• Toast the optional nuts before sprinkling them over the salad for extra crunch.

Variations

• Choose apple: Use diced apple instead of grapes for a firmer, crisp fruit note.
• Add tarragon: Stir in chopped tarragon for a fragrant herbal flavour.
• Use chives: Replace the parsley or tarragon with chopped chives for a mild onion note.
• Add cranberries: Fold in dried cranberries for chewy, tart-sweet bites.
• Include nuts: Scatter toasted almonds or walnuts through the salad for crunch.
• Try nutritional yeast: Add a sprinkle for the optional dairy-free cheesy note described in the recipe.

Common mistakes to avoid

• Mixing in warm chicken: It can soften the dressing; cool the chicken before combining.
• Overmixing: Grapes or apple can break up; fold the ingredients together gently.
• Skipping the taste: The dressing may need adjustment; season it before adding it to the chicken.
• Cutting the onion thickly: It can dominate each bite; slice it very thinly.
• Serving straight away: The flavours have less time to meld; let the salad rest for 10–15 minutes.

How to store

Store the chicken salad in a covered container in the fridge and use within 3–4 days. Serve it cold; if reheating chicken that was cooked from raw, reheat it separately rather than warming the dressed salad.

Frequently asked questions