Chicken Salad

Ingredients

• 420 g (3 cups)cooked chicken, shredded or chopped (rotisserie chicken is a time-saver)
• 180 ml (¾ cup)mayonnaise or Greek yoghurt (or a 50/50 mix for a lighter dressing)
• 15 ml (1 tablespoon)Dijon mustard
• 30 ml (2 tablespoons)lemon juice
• 50 g (½ cup)celery, finely chopped
• 75 g (½ cup)seedless grapes, halved (or diced apple for extra sweet crunch)
• 40 g (¼ cup)red onion, finely minced
• 30 g (¼ cup)toasted almonds or walnuts, chopped
• 8 g (2 tablespoons)fresh parsley or dill, chopped
• to tastesalt and pepper
• 30 g (¼ cup)dried cranberries (optional)

Instructions

1. 1

   Cook chicken

   If starting with raw chicken breasts, put them in a pan and cover with water or stock. Add a bay leaf and a pinch of salt, bring to a simmer and cook gently for 12–15 minutes, until just cooked through. Leave to rest, then chop or shred.

2. 2

   Mix dressing

   In a large bowl, whisk the mayonnaise or Greek yoghurt with the Dijon mustard, lemon juice, salt and pepper until smooth and glossy.

3. 3

   Add aromatics

   Stir the finely minced red onion, chopped parsley or dill, and celery into the dressing.

4. 4

   Coat chicken

   Add the shredded chicken and halved grapes, or diced apple, to the bowl. Fold together until evenly coated.

5. 5

   Finish and chill

   Fold in the toasted nuts and dried cranberries, if using. Taste and adjust the seasoning, then chill for 30 minutes if time allows.

What is chicken salad?

Chicken salad is a familiar American lunch dish, often served in sandwiches or alongside salad leaves. This version pairs cooked chicken with fruit, crunchy vegetables and a creamy dressing.

The combination works because lemon and mustard cut through the dressing’s richness, while grapes bring sweetness and celery adds crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 15g carbs, 20g fat.

Chicken supplies most of the protein, while grapes, onion and any cranberries contribute carbohydrates. Mayonnaise and nuts contribute much of the fat; serve a portion with extra leafy salad or vegetables for a more balanced plate.

Choose the chicken

Cooked chicken: Shredded chicken mixes readily with the dressing, while chopped pieces make a chunkier salad. Rotisserie chicken is a convenient shortcut.

Raw breasts: If cooking them for this recipe, simmer gently until just cooked through, then let them rest before chopping or shredding.

Balance the dressing

Creamy base: Mayonnaise gives the salad a rich, classic texture; Greek yoghurt makes the dressing tangier. You can also use a half-and-half mixture.

Bright notes: Dijon mustard and lemon juice add savoury sharpness. Whisk them into the creamy base before adding the other ingredients for an even dressing.

Keep the texture varied

Crunch: Finely chopped celery and toasted nuts give the soft chicken a contrasting bite. Chop the onion finely so its flavour is spread throughout the salad.

Sweetness: Halved grapes add juicy bursts; diced apple is an alternative with a firmer crunch. Dried cranberries are optional and bring a sweet-tart note.

Mix gently and season

Fold the chicken and fruit through the dressing rather than stirring forcefully, which helps keep the pieces intact. Add the nuts and cranberries at the end.

Taste after mixing and adjust the salt and pepper. If you can, chill the salad for 30 minutes before serving so it is cold throughout.

Serve it for lunch

Sandwiches: Spoon the salad into bread, rolls or wraps for a straightforward lunch. Lettuce leaves make a lighter, crisp base.

On the side: Serve it with a green salad, sliced vegetables or soup. Keep it chilled when packing it for a picnic.

Recipe notes & tips

• Use fully cooled cooked chicken so it does not loosen the dressing.
• Halve the grapes so they are easier to distribute in every serving.
• Toast the nuts before chopping to bring out their flavour.
• Add the nuts just before serving if you want to preserve their crunch.
• Taste the salad after chilling and adjust the seasoning if needed.

Variations

• Use apple: Swap the grapes for diced apple for a firmer, crisp fruit addition.
• Change the herbs: Choose parsley or dill to give the salad a different fresh aroma.
• Mix the dressing: Combine mayonnaise and Greek yoghurt in equal amounts for a tangy, creamy alternative.
• Add cranberries: Fold in the optional dried cranberries for a sweet-tart finish.
• Swap the nuts: Use toasted almonds or walnuts, chopped, for a warm crunch.

Common mistakes to avoid

• Overcooking chicken: Simmer it gently and stop as soon as it is cooked through so it stays tender.
• Adding warm chicken: Let freshly cooked chicken rest and cool before mixing to avoid thinning the dressing.
• Chopping celery too coarsely: Cut it finely so its crunch is spread through the salad.
• Stirring too roughly: Fold the chicken and fruit into the dressing to keep their pieces intact.
• Skipping the final taste: Check the seasoning after everything is mixed and adjust the salt and pepper.

How to store

Store the chicken salad in a covered container in the fridge and eat within 3 days. Stir before serving; it is best served cold rather than reheated.

Frequently asked questions