Best Chicken Salad Recipe

It’s funny, how some recipes just sort of settle into your life… like furniture that fits perfectly, even if you don’t remember really picking it. This Best Chicken Salad Recipe is one of those. The kind you can eat at the counter while flipping through mail, or pack into crusty bread for lunch in the park, or spoon onto a little plate at three in the afternoon because you just… need something. It’s creamy but bright. A whisper of dill runs through it. Crunch from celery, the pop of grape – that lovely sweet-sharp thing they do – and it’s all cooled just right, nothing soggy or overwhelming. It tastes like something my mother might’ve made, except a little more my own now.

Why You’ll Crave It

• Bright, clean flavors from lemon and Dijon, with just enough complexity to feel special
• Sweet, juicy grapes and crisp celery – they balance the richness perfectly
• Lightened with Greek yogurt, but still creamy enough to feel like a treat
• Makes fantastic leftovers – maybe even better the next day, honestly
• Customizable in all the good ways (you can lean herby, nutty, fruity… depending on mood)

The first time I made this I was trying to recreate a sandwich I’d had at a café in Charleston – I remember they served it on a warm croissant, and I swear I can still taste it when the dill hits just right.

What You’ll Need

• 2 cups cooked chicken breast: shredded or chopped, cooled – roasted or poached both work, but go with what you have
• 1/2 cup celery: chopped small, for that fresh bite
• 1 cup red grapes: halved, seedless, nice and juicy
• 1/2 cup mayonnaise: go full-fat, it matters here for texture
• 1/4 cup Greek yogurt: plain, tangy – it lightens without overpowering
• 1 tablespoon Dijon mustard: smooth and sharp
• 2 tablespoons fresh lemon juice: not bottled, please – it brightens the whole dish
• 1/2 teaspoon salt: taste and adjust after everything’s mixed
• 1/4 teaspoon black pepper: freshly cracked, if possible
• 2 tablespoons chopped fresh dill: essential – this is the soul of the recipe
• 1/4 cup chopped nuts (optional): toasted pecans or walnuts work beautifully for an extra layer

Easy How-To

Cook or prep the chicken

If you don’t have pre-cooked chicken, you can poach some in gently salted water – just simmer until fully cooked, about 15-20 minutes depending on size. Cool, then shred or chop. Leftovers work great here too – rotisserie chicken is totally fair game.

Make the dressing

In a bowl (medium-sized is fine), whisk together the mayo, Greek yogurt, Dijon, lemon juice, salt, and pepper. It helps if the lemon juice is at room temp – you’ll get more out of it, flavor-wise. This mix should be smooth and a bit tangy but soft, not too bracing.

Toss the “crunchy bits”

In a large mixing bowl, combine your chicken, celery, and grapes. If you’re using nuts, add them now too. Give it a gentle stir before you add the dressing – it just helps things mingle better.

Bring it all together

Pour the dressing over the chicken mix, and fold it together slowly. Use a spatula if you can – it’s gentler. You want every ingredient to cling to that creamy dressing like it was meant to. Now add your dill. Don’t skip that last swirl – it makes it all make sense somehow.

Chill and wait (just a little)

Cover the bowl and refrigerate for at least 30 minutes. It firms up slightly and tastes more composed after resting. If you can wait an hour, even better. But hey, no judgment if you steal a bite straight away – I usually do.

Good to Know

• If your grapes are too sweet, a tiny splash of vinegar added to the dressing balances it all out.
• Don’t overmix – especially if you’re using nuts. You want texture, not mush.
• If you forget the dill, parsley will do… but honestly, just go get the dill.

Serving Ideas

• Serve inside a toasted croissant or buttery brioche bun
• Spoon over butter lettuce leaves for a light lunch
• Spread on crisp sourdough toast with a sprinkle of chili flakes
• Pack into a bento box with crackers, pickles, and sliced cucumber

Top Tricks

• If you’re short on time, shred warm chicken using a stand mixer – it seriously works
• Add the grapes last if you want them to stay firm and jewel-like

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely. It gives great flavor, and saves time. Just remove the skin and shred or dice the meat.

What if I don’t like grapes?

Try chopped apples, dried cranberries, or even sliced strawberries if they’re in season. Something with a touch of sweetness works best.

How long does it last in the fridge?

About 3 days is safe – keep it in an airtight container, and give it a gentle stir before serving again.

Can I freeze chicken salad?

Not really. The dressing tends to separate, and the texture of grapes and celery changes after thawing. Best to enjoy it fresh.

Conclusion

This best chicken salad recipe really is a bit of a keeper. It’s not flashy or complicated… more comforting and thoughtful, like something quietly gleaming in your fridge waiting to be loved again. And once you have the rhythm of it – the balance of creamy, crisp, savory, sweet – you’ll probably start playing with it too. I really hope it finds a spot in your kitchen, like it did in mine.

More recipes suggestions and combination

Greek Chicken Salad

Chopped cucumbers, kalamata olives, red onion, feta – switch the dressing to olive oil and lemon, and you’re there.

Buffalo Chicken Salad

Toss the chicken in hot sauce and mix in blue cheese crumbles, celery, and carrots for a spicy twist.

Avocado Chicken Salad

Use mashed avocado in the dressing instead of mayo – it’s creamy, nourishing, and vividly green.

Sweet and Spicy Chicken Salad

Add diced mango and a diced chili (jalapeño or serrano) for that sweet heat balance I adore.

Curry Chicken Salad

A little curry powder, diced apple, golden raisins, and a sprinkle of toasted cashews – warming, aromatic, so satisfying.

Waldorf-Style Chicken Salad

Classic elegance – think apples, grapes, celery, toasted walnuts, all in a creamy dressing. Serve chilled on fresh lettuce.