Chicken Salad Recipe

Warm or cool chicken

If using leftover roasted or poached chicken, remove skin and shred or dice into roughly 1/2-inch pieces until you have about 3 cups. If starting from raw, poach two medium boneless skinless chicken breasts in simmering salted water for 12–14 minutes until internal temperature reaches 165°F (74°C), then cool and shred.

Chop vegetables and fruit

Finely chop 1 cup celery, 1/4 cup red onion, and halve 1 cup red grapes (or chop 1 apple). Thinly slice 2 tablespoons green onion if using. Toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring, 3–5 minutes until fragrant and lightly golden; cool.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice and 1 teaspoon honey until smooth.

Season the dressing with 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon celery seed if using. Stir in 1 tablespoon chopped fresh dill and 1 tablespoon chopped fresh parsley if using. Taste and adjust salt, pepper, or lemon as desired.

In a large mixing bowl, combine the shredded chicken, chopped celery, diced red onion, halved grapes (or chopped apple), and cooled toasted almonds.

Pour the dressing over the chicken mixture and gently fold with a rubber spatula or large spoon until everything is evenly coated. Start with about three-quarters of the dressing and add more if you prefer a creamier salad.

Fold in sliced green onions if using. Adjust seasoning: add more salt, pepper or lemon juice to taste.

Serve the chicken salad chilled or at room temperature over a bed of mixed salad greens, on toasted bread for a sandwich, in lettuce cups, or with crackers.

To store, transfer to an airtight container and refrigerate up to 3–4 days. If the salad thickens in the fridge, stir in 1–2 tablespoons additional mayonnaise or yogurt before serving. Keep fresh herbs and toasted nuts separate if you prefer to add them just before serving to retain crunch.