Simple Chicken Salad

Ingredients

• 420 g (3 cups)cooked chicken, shredded or chopped
• 50 g (½ cup)celery, finely diced
• 53 g (⅓ cup)red onion, minced
• 75 g (½ cup)grapes, halved, or diced apple
• 35 g (⅓ cup)toasted almonds or walnuts, chopped
• 180 g (¾ cup)plain Greek yoghurt
• 15 ml (1 tablespoon)Dijon mustard
• 10 ml (2 teaspoons)lemon zest
• 15 ml (1 tablespoon)lemon juice
• 4 g (1 tablespoon)fresh dill, chopped
• to tastesalt and pepper
• optional: a pinch or drizzlesmoked paprika or honey

Instructions

1. 1

   Cook the chicken

   If starting with raw chicken breasts, poach them gently in simmering water or stock for 12–15 minutes, until cooked through. Leave to cool, then shred. If using rotisserie or leftover chicken, chop it into bite-sized pieces.

2. 2

   Mix the dressing

   In a large bowl, whisk together the Greek yoghurt, Dijon mustard, lemon zest, lemon juice, dill and a pinch of salt and pepper. Taste and adjust the acidity or seasoning as needed.

3. 3

   Fold in ingredients

   Add the chicken, celery, onion, grapes or apple, and nuts to the dressing. Fold gently until everything is evenly coated.

4. 4

   Chill the salad

   Refrigerate the salad for 10–20 minutes to let the flavours meld, or serve straight away.

5. 5

   Finish and serve

   Just before serving, toss through an extra sprinkle of fresh herbs and a grind of black pepper.

What is chicken salad?

Chicken salad is a familiar American dish of cooked chicken mixed with a creamy dressing and contrasting add-ins. It is often served cold, as a sandwich filling or alongside other picnic foods.

This version uses Greek yoghurt for its tangy base, with lemon, dill, crunchy vegetables, fruit and toasted nuts. Using cooked chicken keeps preparation straightforward and makes the salad easy to assemble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 20g carbs, 17g fat.

The chicken and Greek yoghurt provide much of the protein, while the fruit and vegetables contribute most of the carbohydrates. The yoghurt and nuts contribute fat, with the nuts also adding a rich, crunchy element. Serve a portion with leafy greens or extra vegetables for a more substantial plate.

Choose your chicken

Cooked chicken: Shredded chicken gives the dressing plenty of places to cling, while chopped pieces make a chunkier salad. Rotisserie chicken or leftovers are convenient options.

Raw breasts: If cooking from scratch, poach them gently in simmering water or stock for 12–15 minutes, then cool before shredding. The method gives you tender chicken without browning it.

Build a balanced dressing

Yoghurt and mustard: Greek yoghurt provides the creamy base, while Dijon adds a savoury tang. Whisk them together before adding the other dressing ingredients so they distribute evenly.

Lemon and dill: Zest brings fragrant citrus notes and juice adds acidity; dill gives the salad a fresh herbal finish. Taste the dressing before combining it with the chicken, and adjust its seasoning then.

Keep the textures distinct

Crunch: Finely diced celery and chopped toasted nuts provide contrast to the tender chicken. Toasted nuts can be prepared ahead, but let them cool before mixing them in.

Sweetness: Halved grapes or diced apple soften the savoury flavours with a juicy, sweet note. Fold everything together gently to avoid crushing the fruit.

Let the flavours meld

A short rest: Chilling for 10–20 minutes gives the dressing time to coat the ingredients and the flavours time to come together. If you are short on time, the salad can also be served immediately.

Final seasoning: Add fresh herbs and black pepper just before serving for a lively finish. Taste a spoonful first, as the chicken and other ingredients may affect how much salt the salad needs.

Serve it your way

For a meal: Spoon the salad into sandwiches or wraps, or serve it over leafy greens. It also works well alongside sliced vegetables or a simple green salad.

For a picnic: Pack it in a covered container and keep it chilled until serving. Bring bread or crisp lettuce leaves separately if you want to avoid them becoming damp.

Recipe notes & tips

• Use cold cooked chicken so the yoghurt dressing stays thick.
• Soak the minced red onion briefly in cold water if you prefer a gentler bite.
• Chop the celery and onion finely so they mix evenly through the salad.
• Toast the nuts until fragrant, then cool them before adding.
• Taste the dressing before adding the chicken and adjust the lemon or seasoning.
• Keep the fruit and nuts in larger pieces if you want more distinct texture.

Variations

• Creamier dressing: Replace the Greek yoghurt with mayonnaise for a richer salad.
• Herb swap: Use chopped parsley or tarragon instead of dill.
• Fruit choice: Use diced apple in place of the grapes for a firmer crunch.
• Smoky finish: Add a pinch of smoked paprika to the dressing.
• Sweet edge: Add a small drizzle of honey to balance the lemon and mustard.

Common mistakes to avoid

• Warm chicken: It can loosen the dressing; cool it before mixing.
• Overmixing: Grapes and apple can break down; fold them in gently.
• Large onion pieces: They can dominate each bite; mince the onion finely.
• Skipping the taste check: The dressing may need more salt, pepper or lemon; taste it before combining.
• Adding warm nuts: They can soften the salad; let toasted nuts cool first.

How to store

Keep the chicken salad in a covered container in the fridge and eat within 3–4 days. Serve it cold; if it has been left out for an extended period, discard it rather than saving it.

Frequently asked questions