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Classic Chicken Salad Recipe

This creamy, versatile chicken salad combines tender shredded chicken with crisp vegetables and a tangy dressing for the perfect balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Course: Protein Salads
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shredded, cooked chicken (about 3 cups)
  • 1 large stalk celery, diced (about 1/2 cup)
  • 1/2 medium red onion, finely diced or 3 medium scallions, thinly sliced (about 1/2 cup)
  • 1/2 cup seedless red grapes, quartered optional
  • 1/2 medium lemon (for 1 tablespoon juice)
  • 4 sprigs fresh dill, fronds picked and coarsely chopped (about 1/4 cup)
  • 3/4 cup mayonnaise, or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon celery seeds optional
  • Kosher salt and freshly ground black pepper to taste

Equipment

  • Cutting board
  • Sharp knife
  • Medium mixing bowl

Method
 

  1. Combine diced celery, finely diced red onion or sliced scallions, quartered grapes (if using), lemon juice, and chopped dill in a medium bowl.
  2. Add shredded chicken, mayonnaise (or Greek yogurt and mayonnaise combination), Dijon mustard, and celery seeds.
  3. Gently mix until all ingredients are evenly coated.
  4. Season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

  • For best results, use chilled ingredients and refrigerate the finished salad for at least 30 minutes before serving.
  • This chicken salad will keep in an airtight container in the refrigerator for 3-4 days.
  • Try serving on croissants, in lettuce wraps, or on a bed of mixed greens.
  • For a lighter version, replace some or all of the mayonnaise with Greek yogurt.
  • Add chopped walnuts, apples, or dried cranberries for delicious variations.