Creamy Chicken Salad

Ingredients

• 3 cups (about 420 g)cooked chicken, shredded or diced
• 180 ml (¾ cup)mayonnaise
• 120 g (½ cup)Greek yoghurt
• 2 stalkscelery, finely chopped
• 50 g (⅓ cup)red onion, finely minced
• 75 g (½ cup)seedless grapes, halved
• 30 ml (2 tablespoons)fresh lemon juice
• 5 ml (1 teaspoon)Dijon mustard
• 2.5 g (½ teaspoon)salt
• 0.5 g (¼ teaspoon)black pepper
• 2 tablespoonsfresh parsley or dill, chopped
• 30 g (¼ cup)toasted almonds or walnuts, chopped

Instructions

1. 1

   Cook the chicken

   If you are not using rotisserie chicken, poach or roast boneless chicken breasts or thighs until cooked through. Shred the meat with two forks.

2. 2

   Whisk the dressing

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

3. 3

   Add the vegetables

   Stir in the chopped celery and onion, along with the grapes or cranberries.

4. 4

   Fold in chicken

   Add the shredded chicken and fold gently until the pieces are coated in dressing.

5. 5

   Finish and chill

   Fold in the parsley and toasted nuts. Cover and chill for at least 30 minutes, or serve straight away.

6. 6

   Choose how to serve

   Pile the salad into sandwiches, spoon it over mixed greens or tuck it into pita pockets.

What is chicken salad?

Chicken salad is a familiar American dish of cooked chicken bound with a creamy dressing and mixed with ingredients for crunch and contrast. It is often served cold, either as a sandwich filling or as part of a light meal.

Here, Greek yoghurt and lemon bring tang to the mayonnaise, while grapes add a sweet note and toasted nuts make the texture more varied.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 10g carbs, 20g fat.

The chicken supplies most of the protein, while the grapes and yoghurt contribute some carbohydrates. Most of the fat comes from the mayonnaise and toasted nuts; serve a portion with plenty of mixed greens to add freshness and balance the plate.

The creamy dressing

Mayonnaise: it gives the salad its rich, cohesive base and helps the dressing cling to the chicken.

Greek yoghurt: its tang keeps the mixture from tasting too heavy. Whisk it thoroughly with the mayonnaise, lemon and mustard before adding the other ingredients.

Make the chicken tender

Ready-cooked chicken: rotisserie chicken is a convenient choice when speed matters; remove the skin and shred or dice the meat.

Home-cooked chicken: poach or roast boneless breasts or thighs until cooked through, then shred with forks. Let it cool before mixing so it does not loosen the dressing.

Balance crunch and sweetness

Celery and onion: chop them finely so they are easy to eat throughout the salad. The celery brings crispness, while red onion adds a sharper edge.

Grapes and nuts: halve the grapes for sweet bursts and chop the toasted nuts so they distribute evenly. Add the nuts near the end to keep their crunch.

Mix gently and chill

Fold the chicken into the dressing rather than stirring vigorously; this keeps the pieces intact and evenly coated. Add the herbs and nuts once the chicken is dressed.

The recipe allows at least 30 minutes of chilling for the flavours to come together, though it can also be served immediately. If preparing ahead, keep it covered in the fridge.

Ways to serve it

Sandwiches: spoon the salad onto bread for a straightforward lunch, or use pita pockets for an easy-to-hold serving.

Greens: serve it over mixed leaves for a fresher plate. Add extra salad leaves or crunchy vegetables alongside if you want more volume.

Recipe notes & tips

• Use rotisserie chicken to keep preparation quick.
• Cool freshly cooked chicken before combining it with the dressing.
• Chop the celery and onion finely for an even mix in each bite.
• Toast the nuts before chopping to bring out their flavour.
• Taste the dressing before adding the chicken and adjust the seasoning if needed.
• Add the nuts just before serving if you want to preserve their crunch.

Variations

• Swap the herbs: use parsley or dill according to the flavour you prefer.
• Change the fruit: use cranberries instead of grapes, as suggested in the method.
• Lighten the dressing: replace some or all of the mayonnaise with Greek yoghurt.
• Use scallions: substitute them for the red onion for a milder onion flavour.
• Choose your nuts: use toasted almonds or walnuts for the finishing crunch.

Common mistakes to avoid

• Warm chicken: it can thin the dressing; cool it before mixing.
• Large vegetable pieces: they can make the salad awkward to scoop; chop the celery and onion finely.
• Overmixing: it can break up the chicken; fold gently until coated.
• Untoasted nuts: they may taste less fragrant; toast them before chopping.
• Adding nuts too early: they can lose their crunch; fold them in just before serving.

How to store

Keep the chicken salad covered in the fridge and eat it within 3 days. Stir before serving; it is best served chilled and should not be left at room temperature for an extended period.

Frequently asked questions