Chicken Salad Recipe – recipeifrajob

Total Time: 45 minutes (15 minutes active, 30 minutes chilling)
Difficulty: Easy
Yield: 4 sandwiches or 6 servings as a salad

Creamy, crunchy, and bursting with flavor, this classic chicken salad is the ultimate lunchtime comfort food. Perfect for a quick weekday meal, a sophisticated afternoon tea, or meal-prepping for the week ahead, it’s endlessly adaptable and always satisfying. The secret lies in the perfect balance of tender chicken, crisp vegetables, and a tangy, herb-infused dressing.

Ingredients

For the Chicken Salad:

2 cups cooked chicken breast, shredded or diced (approx. 1 lb raw, or use a rotisserie chicken)
1/2 cup celery, finely diced (about 2 stalks)
1/3 cup red onion, finely diced
2/3 cup red seedless grapes, halved
1/3 cup walnuts or pecans, roughly chopped
2 tablespoons fresh dill or parsley, chopped

For the Dressing:

1/2 cup high-quality mayonnaise
1/4 cup plain Greek yogurt or sour cream (for a lighter tang)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

For Serving:

8 slices of your favorite bread (sourdough, croissants, or whole wheat are excellent)
Butter lettuce or mixed greens
Sliced tomato (optional)

Equipment

Mixing bowls (medium and small)
Sharp knife and cutting board
Measuring cups and spoons
Rubber spatula or spoon
Plastic wrap or airtight container

Step-by-Step Instructions

Step 1: Prepare the Chicken (If Cooking from Raw)

Time: 20 minutes (plus cooling) | Intensity: Low
Place 1 lb of boneless, skinless chicken breasts in a pot and cover with water or low-sodium chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the pot, let it cool slightly, then shred with two forks or dice into bite-sized pieces. (Pro-Tip: Using a stand mixer with the paddle attachment can shred cooled chicken in seconds!).
Shortcut: Use a pre-cooked rotisserie chicken from the store—just shred the breast meat. This saves about 25 minutes.

Step 2: Chop and Combine the Salad Components

Time: 10 minutes | Intensity: Low
While the chicken cools, prepare your vegetables and fruits. Finely dice the celery and red onion. Halve the grapes. Roughly chop the walnuts and fresh herbs.
In a medium mixing bowl, combine the cooled, shredded chicken, celery, red onion, grapes, and walnuts. Gently toss to distribute evenly.

Step 3: Make the Creamy Dressing

Time: 5 minutes | Intensity: Low
In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, and garlic powder until completely smooth and creamy.
Season generously with salt and pepper. Taste and adjust—add more lemon for acidity, honey for sweetness, or mustard for a sharper tang.

Step 4: Assemble and Chill

Time: 2 minutes (plus 30 minutes inactive) | Intensity: Low
Pour the dressing over the chicken mixture. Using a spatula, fold everything together until all components are beautifully coated. Be gentle to keep the grapes intact.
For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This crucial step allows the flavors to meld and the salad to firm up, making it much easier to scoop or spread.

Step 5: Serve and Enjoy

Time: 5 minutes | Intensity: Low
Toast your bread slices if desired. Lay down a bed of butter lettuce on one slice.
Spoon a generous portion of the chilled chicken salad onto the lettuce. Add a slice of tomato if using, and top with the second slice of bread.
Cut in half and serve immediately.

Chef’s Notes & Variations

Make it Lighter: Substitute all mayonnaise with Greek yogurt and add an extra squeeze of lemon.
Add a Crunch: Mix in 1/4 cup of diced apple or 2 tablespoons of sunflower seeds.
Up the Protein: Add 2 chopped hard-boiled eggs to the mix.
No-Mayo Version: Use mashed avocado and a splash of olive oil as the dressing base.
Serving Ideas: Beyond sandwiches, serve this salad over a bed of greens, in a hollowed-out tomato or avocado, or with crackers as an elegant appetizer.

Storage & Meal Prep

Store chicken salad in an airtight container in the refrigerator for up to 3-4 days. Do not freeze, as the mayonnaise-based dressing will separate and the vegetables will become soggy upon thawing. It’s an ideal make-ahead lunch—prepare a batch on Sunday for easy, delicious lunches throughout the week.

Nutrition Information