Description
This classic chicken salad recipe combines tender cooked chicken breast with creamy mayonnaise, tangy Dijon mustard, fresh lemon juice, and a medley of crisp vegetables and sweet grapes. It’s a refreshing, easy-to-make dish perfect for sandwiches, croissants, lettuce wraps, or crackers, ideal for a quick lunch or light meal.
Ingredients
Scale
Chicken Salad Base
- 3 cups cooked chicken breast, finely chopped or shredded
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/3 cup seedless grapes, halved
- 1/4 cup sliced almonds, lightly toasted (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the dressing: In a large bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, salt, and black pepper. Stir the mixture until it is smooth and well blended, forming the creamy base for the chicken salad.
- Add the chicken and mix-ins: Add the finely chopped or shredded cooked chicken breast, diced celery, diced red onion, halved grapes, and lightly toasted sliced almonds to the dressing mixture. Gently fold the ingredients together until everything is evenly coated with the dressing.
- Adjust seasoning: Taste the chicken salad and adjust the seasoning with additional salt or pepper if needed to suit your preference.
- Chill to meld flavors: Cover the bowl with plastic wrap or a lid, and refrigerate the chicken salad for at least 30 minutes. This resting time allows the flavors to meld beautifully.
- Serve: Serve the chilled chicken salad on your choice of bread such as sandwiches or croissants, or use it as a filling for lettuce wraps or a topping for crackers for a delightful meal or snack.
Notes
- Using rotisserie chicken is a great shortcut and saves cooking time.
- For a lighter, healthier version, substitute half of the mayonnaise with plain Greek yogurt.
- To add more texture, toasted nuts like almonds are optional but recommended.
- This salad works well for meal prep and can be stored refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
